Effect of maltodextrin concentration and drying temperature on the physicochemical characteristics of Sacha inchi (Plukenetia volubilis) extract powder
Hari Hariadi,
Teguh Wahyono,
Sandi Darniadi
et al.
Abstract:Sacha inchi (Plukenetia volubilis L.) is an ancestral plant with various beneficial properties and has been used as a food source due to its high nutritional value for human health. The aim of this study was to assess the effect of the addition of maltodextrin concentration, the impact of the use of drying temperature, and the interaction of both on the physicochemical characteristics of powdered Sacha inchi extract. The results of this study would provide insightful information about the utilization of Sacha … Show more
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