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PHYSICAL AND FUNCTIONAL PROPERTIES OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS
Journal of Food and Dairy Sciences
Physical (pH, color & viscosity) and functional properties (water & oil absorption; foam capacity & foam stability; oil emulsion capacity & stability) of Jerusalem artichoke flour (JAF) produced by different drying methods (sun, oven & microwave) were studied. Measurements of pH values were (5.94), (6.14 to 6.33) and (6.26 to 6.37) with microwave, oven, and sun dried flour, respectively. The L* value (Lightness) were high for different flour comparable to control. The highest mean values of L*doi:10.21608/jfds.2008.125172 fatcat:vf56h54h2fdohagvmt2smcbto4