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Articles by Marwa H. Mahmoud
Total Records ( 1 ) for Marwa H. Mahmoud
  Essmat A. Abou-Arab , Marwa H. Mahmoud and Ferial M. Abu-Salem
  Objective: Drying citrus peel is the first step of utilizing that by-product in food industry. Therefore, this study aims to study the effect of drying methods such as microwave, solar and air oven on the physical properties of citrus peel [orange (C. Valencia and C. Balady), tangerine (C. Reticulate) and lemon (C. Limon)]. Methodology: Water Retention Capacity (WRC), Fat Absorption Capacity (FAC), foaming properties, swelling (SW), Water Binding Capacity (WBC), Foaming Capacity (FC) and water solubility behaviors were measured on fresh (control) and dried samples in addition to color attributes. Results: The drying methods (microwave, solar and air oven) were found to have a significant effect on the functional properties of citrus peel powder of all studied samples. The microwave drying method was found to be a good method for better, Water Retention Capacity (WRC), Oil Absorption Capacities (OAC), swelling capacity (SWC), WBC, Foaming Capacities (FC) and Solubility Index (SI) value. Color results of all drying methods gave more lightness (L*), lower redness (a*) and yellowness (b*) than control samples. Conclusion: Microwave drying method is the best method for drying that gave the quality of citrus peel powder good.
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