In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract. In the initial stage, concentrations of egg albumin (5 to 15%) as a foaming agent, xanthan gum as foam stabilizer (0.1 to 0.5%), and whipping time (2 to 8 min) were designed. Multiple regression analysis was applied to analyze the relationship between the dependent variables (expansion volume and foam density) and three independent variables as an indicator of foaming capacity and foam stability. The multiple response optimization was applied to optimize the foam density and volume expansion. The optimum foam density (0.25 g/mL) and foam volume expansion (298.12%) were obtained at the optimum egg albumin and xanthan gum concentrations, and whipping time at 12.21%, 0.24%, and 5.8 min, respectively, indicating a stable foam structure. Experimental moisture loss data are fitted for five selected drying models. The mathematical models were compared according to three statistical parameters, such as coefficient of determination (R2), chi-square (χ2), and root mean square error (RMSE). Among the five mathematical models tested with experimental data, the Page model could be applied to describe the foam-mat drying process of magenta leaves extract. The highest value of R2 (99.54%), the lowest value of χ2 (0.0007), and RMSE (0.0253) were observed for a air drying temperature of 60 °C. The effect of temperature on diffusion is described by the Arrhenius equation with an activation energy of 100.21 kJ/mol. Effective moisture diffusion values ranged from 2.27 × 10−10 to 6.71 × 10−10 m2/s as the temperature increased. The effect of drying conditions on anthocyanin changes of magenta leaves powder was compared. The results showed that the highest quality of the sample was observed when the sample was dried at 60 °C.

Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of the finished mulberry powder was also noted. The best foam expansion/stability value was determined using multiple regression models as a function of egg albumin, CMC, DRM, and whipping time. The results indicated that the main influencing factors for the foam properties were whipping time followed by egg albumin, CMC, and DRM. Optimum values of foam expansion and stability were achieved at 467.9% and 97.02%, respectively. The foam had a porous structure and good stability for subsequent drying, with optimal contents of egg albumin, CMC, and DRM used at 7.6%, 0.4%, and 2%, respectively, along with a whipping time of 14.5 min. The established models had a high coefficient of determination (R2 > 0.9) and a high correlation between the predicted and observed values. Therefore, the model could be adjusted to determine the characteristics of the foam suitable for subsequent drying. The optimal values were then also verified. Minimal fluctuations (1.78–2.98%) between the experimental data and the optimal value were found. The drying temperature also significantly affected the quality of the mulberry powder. The foam was dried at 65 °C for 4 h to produce apowder with a beautiful light color (L* = 62.65), a characteristic purple-red color of mulberry (a* = 5.97). The moisture, water activity, and anthocyanin content of the finished mulberry powder were 4.57%, 0.3, and 5.4 mg/g, respectively.

The objective of this study was to develop macaroni products from chickpea and green bananas flours by partial substitution wheat flour in order to improve the nutritional composition of the product in the direction of increasing the content of resistant starch, fiber, ash and high quality protein. Four macaroni formulas were established with the control recipe. In five designed recipes, the amount of flour used was gradually reduced from 100% to 70%, while the amount of chickpea and green banana flour substituted increased from 0% to 16% and 0% to 14%, corresponding. The physicochemical characteristics including cooking quality, microstructure, color and nutritional characteristics of macaroni were evaluated. Sensory evaluation of the products created from the formulations was also carried out. The research results have shown that substituting chickpea flour and green banana flour in macaroni formulations affected the physical and chemical properties of the final product. Among the 5 designed formulations, the F3 formula replacing wheat flour with 13% chickpea flour and 10% green banana flour was selected as this product improved the desired nutritional properties. The macaroni product made from the F3 formula contained higher levels of protein, resistant starch, lipids, ash and fiber than the control sample, while the lower carbohydrates have been noted. The rehydration rates, volume gain and cooking loss of F3 product were recorded at values of 67.3%, 91.45% and 3.77%, respectively. The highest number of sensory assessors preferred (80-100%) to the F3 product compared to the macaroni products made up of the remaining formulations.

Research was conducted to develop a sandwich bread with added Gac aril. Effects of Gac aril (5, 7, and 9%), added sugar content (8.6, 10.3, and 12%), and instant dry yeast used (0.3, 0.4, and 0.5%) to bread quality and sensory value of the products were performed. The relationship between the dependent variables such as β-carotene, lycopene, and volume expansion and three independent variables including Gac aril, sugar and dry yeast content was analyzed using multiple regression analysis. It was observed that the optimum responses of β-carotene, lycopene, and volume expansion were determined as 14.78 µg/g, 59.14 µg/g, and 5.3 times, respectively. To achieve those optimal values, the optimization conditions of various input variables, the percentage of Gac aril, sugar, and dried yeast were found to be 8.55%, 9.76%, and 0.5%, respectively, which, on confirmation, showed a high quality sandwich bread. The optimal parameters were also verified. Sensory evaluation showed that the sandwich bread prepared with 8.55% and 9% Gac aril gave a higher acceptance score than the lesser content and control sample. Preference mapping also showed more than 80% of the participants loved these products.

Roselle seeds (Hibiscus sabdariffa L.) are often discarded during processing, while they can be used as a source of nutritional and functional compounds, especially bioactive compounds and dietary fiber. The research was carried out to take advantage of this unused raw material and apply it in soft bread making. Seeds after collection were dried and analyzed for functional characteristics. Roselle seeds flour was then used as a partial replacement of wheat flour in amounts varying from 4.4% to 26.4% (interval 4.4%) in soft bread processing with samples coded from B1 to B6 and the control sample B0 (without the addition of roselle seed flour). The influence of roselle seeds flour on the functional and nutritional properties of soft bread was evaluated. Research results showed that roselle seeds were high in fiber (25.42%) and phenolic compounds (1.8 mg gallic acid equivalent/g). Besides, this powder showed high antioxidant activity, with a value of 38.36% inhibition of 2,2-diphenyl-1 picrylhydrazyl radical. Among the seven bread recipes, recipe B2 (8.8% roselle seed flour) was rated the highest for its sensory properties and was the most preferred by consumers. Besides that, sample B2 showed a higher total fiber content (3.2 g/100 g) than the control sample (0.29 g/100 g). The addition of roselle seed powder in soft bread products resulted in an upward trend in the total phenolic content, which was 1.8 times higher than that of the control sample.