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Effect of Coating Materials on the Characteristics of Microencapsulated Tomato Powder
- In the food processing field, microencapsulation technique has been widely used to protect food ingredients (i.e., flavors, essential oils, lipids, oleoresins and colorants) against deterioration, volatile losses or interaction with other ingredients. The protective mechanism therein is to form a membrane (wall system) around droplets or particles of the encapsulation material (core).The encapsulation process involves coating or entrapment of a material, usually a liquid but can be a solid or gas, or a mixture into another material. This material is also known as the core material. The coating material can also be called the capsule, wall material, membrane, carrier or shell. The objective of this research was to prepare the encapsulated tomato powder for food processing and to determine the effect of the amount of coating material. Optimum processing conditions to develop encapsulated tomato powder were determined based on product color and solubility. The acceptability of the product was tested through chemical analysis, appearances and solubility for food processing as a natural colour.
Nwe Nwe Aung
- University of Yangon Research Journal