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ABSTRACT: Supplementary information
The online version contains supplementary material available at 10.1007/s10068-022-01193-x.
SUBMITTER: Kadir N
PROVIDER: S-EPMC10786769 | biostudies-literature | 2024 Jan
REPOSITORIES: biostudies-literature
Kadir Nadia N Yeasmen Nushrat N Bhuiyan Md Hafizur Rahman MHR Khan Md Junaeid MJ Iqbal Abdullah A
Food science and biotechnology 20221105 2
Kinetics of osmotic dehydration (OD) and insights into the effect of salt concentration (5%, 10%, 15%, 20%), drying temperature (50 ∘C, 60 ∘C, 70 ∘C), and sample thickness (4 mm, 6 mm, 8 mm) on the drying kinetics of sweet gourd of two varieties (SGV-1 and SGV-2) were investigated based on the Fick's second law of diffusion model. Quality attributes (chemical and organoleptic) of biscuit formulated with osmotic dehydrated sweet gourd powder were assessed. Results showed that, significant changes ...[more]