ArticleFood science & nutrition2023
Optimization of spray drying process for recovery of onion-stevia leaf hot water extract powder using response surface methodology.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Drying Technologies forFoods (Basel, Switzerland) · 2025Review
- Article
- Performance of spray-driedFood science & nutrition · 2024Article
- Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties.Foods (Basel, Switzerland) · 2023Article
- Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology.Food science & nutrition · 2023Article
- Effect of Carrier Agents on Quality Parameters of Spray-Dried Encapsulated Diosgenin Powder and the Optimization of Process Parameters.Foods (Basel, Switzerland) · 2023Article
- Optimization of spray drying process for recovery of onion-stevia leaf hot water extract powder using response surface methodology.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
It is important to optimize the drying process, along with the concentration of drying aid and the inlet air temperature, in order to obtain products with better physicochemical properties. Onion-stevia leaf hot extract powders were prepared using gum arabic (GA) and whey protein concentrate (WPC). Inlet air temperature and carrier concentrations were optimized using response surface methodology. The drying yield of powdered extracts was 14.39-74.32%,
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Registered trials
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