Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched with Lavender Extract

Abstract

The foam mat drying process is a simple and economical alternative to spray and freeze drying. It is considerably cheaper due to rapid drying at low temperatures, preservation of nutritional quality and easy reconstitution. Basic principle of the process is conversion of a liquid or a semi-liquid foodstuff to foam and thin layer drying of the foam. This study explores the possibility of the foam mat drying for production of instant cocoa powder enriched with lavender (Lavandula × hybrida L.) extracts. The aqueous extraction of lavender was optimized using Taguchi orthogonal array design. Extracts obtained under optimal conditions were added to a mixture of egg white, cocoa powder, sugar and gelatine. Mixtures were blended for 4 min to obtain stable foam which was dried at three different temperatures (t=50, 60 and 70 °C) and milled into a powdered product. Drying rates were obtained from the experimental data using nonlinear model estimation. Flow properties, bulk density, particle size distribution, reconstitution and sensory properties of the final product were also assessed. Based on the obtained data, the drying process was best described by Page’s drying model. Samples dried at lower temperature (t=50 °C) exhibited the best powder flow and reconstitution properties. Sensory analysis resulted in similar findings: powder samples dried at lower temperatures had better appearance, colour and taste. The obtained data confirm the suitability of the foam mat drying for the production of instant cocoa powder enriched with lavender extract.

Aroma Characteristics of Lavender Extract and Essential Oil from Lavandula angustifolia Mill.

“…Lavender is also effective as an adjunctive therapy in alleviating agitated behaviors of patients with dementia [ 8 ]. In addition, lavender-related products, such as lavender essential oil and extracts produced therefrom, show outstanding aroma properties with a pleasant floral note and are widely used in perfume, food flavoring and cosmetic industry as well as aromatherapy [ 7 , 9 , 10 ]. The volatile compounds in a certain composition and proportion are the material basis for the health benefits of lavender, subsequently determine the odor profiles of lavender-related products, and thus influence the sensory characteristics and application performance of lavender [ 3 ].…”

Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp

“…The decrease in moisture content at an accelerated rate of evaporation with increasing temperature and stable air voids might be responsible for the lower bulk density (Shaari et al, 2018). Low bulk density powder produced due to more air was entrapped in the pulp during whipping (Buljat et al, 2019). Due to the lightweight, banana powder has some advantages such as free flowable, easy packing, and convenient for transport.…”

Effect of foam‐mat drying on kinetics and physical properties of Japanese threadfin bream ( Nemipterus japonicus ) powder

“…Methyl cellulose (MC) is a polysaccharide foaming agent that has been successfully used to produce mechanically and thermodynamically stable foam of fruit and vegetable purees for foam‐mat drying process (Kandasamy et al, 2012; Khamjae & Rojanakorn, 2018). According to Buljat et al (2019), foams are mechanically and thermally stable when there is no breakdown for a duration of 1 hr at room temperature. The presence of a polysaccharide in a foaming solution will alter the interfacial and foaming properties of the protein resulting in desired product characteristics.…”