Abstract:We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60.C. The results indicated that the density and viscosity of foamed pasta sauce were lower than that of non-foamed pasta sauce, ther… Show more
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