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dc.contributor.authorChi, Po-An
dc.date.accessioned2018-06-08T04:30:16Z
dc.date.available2018-06-08T04:30:16Z
dc.date.issued2018-05
dc.identifier.otherchi_po-an_201805_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/chi_po-an_201805_ms
dc.identifier.urihttp://hdl.handle.net/10724/38136
dc.description.abstractThe study determined if high quality broccoli powder could be produced by vacuum drying. The effect of temperature, maltodextrin and pretreatment on drying kinetics, physical characteristics of the powder and nutritional quality were studied. The Wang and Singh model best fit drying rate data. Powders exhibited a Type III isotherm and were best fit by the GAB model. With 10% maltodextrin, drying efficiency was 200% higher and hygroscopicity was lower than samples without maltodextrin. Blanching with 0.1% (w/v) NaHCO3 and 0.1% (w/v) MgO resulted in greener samples with more vitamin C. Vitamin C content was two-fold greater in powders produced by vacuum drying and freeze drying than in hot-air drying. Steam blanching preserved 12.5% more of the endogenous antioxidants than that by boiling with NaHCO3 and MgO. Hot-air drying reduced the total antioxidant content by 31.5% in comparison with vacuum drying. Freeze drying resulted in the lowest sulforaphane content.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectBroccoli, Vacuum belt drying, Drying model, Vitamin C, Sulforaphane
dc.titleDevelopment of broccoli powder using vacuum belt drying
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorWilliam Kerr
dc.description.committeeWilliam Kerr
dc.description.committeeRonald Pegg
dc.description.committeeGeorge Cavender


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