Study of drying temperature variation and concentration green spinach (Amaranthus Hybridus l) on characteristics of spinach milk powder
Abstract This study aims to determine the effect of variations in drying temperature and concentration of green spinach juice (Amaranthus hybridus l) on spinach milk powder using a rotary vacuum machine. This study uses the research design method used is a factorial randomized block design with 2 repetitions. The treatment design carried out in this study consisted of two factors, namely the drying temperature (T) consisting of 3 levels. The rotary vacuum drying method produces the best characteristics with a moisture content of 2.21%, chlorophyll content of 7.65 mg/l, antioxidant activity of 2024.22 ppm. The results of the best physical analysis were 31.50 seconds of dissolution time, 14.95% yield, 80.18% solubility, 11.35% hygroscopicity, 18.11 Cp viscosity, color intensity L* 63.21, color -a* 7, 00, color b* 26.68.
| Main Authors: | , , , , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2023
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100478 |
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