Determination of biochemical properties of foam‐mat dried mango powder

Kadam, Dattatreya M.; Wilson, Robin A.; Kaur, Sumandeep

doi:10.1111/j.1365-2621.2010.02308.x

Cited by 53 publications

(58 citation statements)

References 19 publications

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“…The foam-mat dried mango pulp powder was prepared using the method followed by Kadam et al (2010). In brief, ripe mangoes (M. indica L.) cv.…”

Section: Methodsmentioning

confidence: 99%

“…Various studies have been reported for the development of mango powder using various techniques such as freeze drying, spray drying, vacuum drying, and foam-mat drying (Cano-Chauca, 2005;Harnkarnsujarit and Charoenrein, 2011;Jaya and Das, 2004;Kadam et al, 2010;Rajkumar et al, 2007;Wilson et al, 2012). The challenge in producing fruit powders is to reduce stickiness during drying and safe handling and storage of the powder (Jaya et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Over the past decade, this relatively old technology, known as foam-mat drying, received renewed attention because of its added ability to process hard-to-dry materials to produce products of desired properties, retaining volatiles that otherwise would be lost during the drying of nonfoamed materials (Kadam and Balasubramanian, 2011;Ratti and Kundra, 2006). During foam-mat drying, the foam stabilizers, such as glycerol monostearate (GMS), carboxyl methyl cellulose, egg albumin, pectin, and modified soya protein allow retention of the puffed structure (Kadam et al, 2010;Rajkumar et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of particle size on physical and sensory attributes of mango pulp powder

Sharma¹,

Kadam²,

Chadha³

et al. 2013

International Agrophysics

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A b s t r a c t. The present investigation was aimed to observe the effect of particle size on physical, sensory and thermal properties of foam-mat dried mango pulp powder. Mango pulp of Dussehri variety was foam-mat dried using 3% egg white at 65°C. Dried foam-mats were pulverized and passed through a sieve shaker for obtaining three grades of powder with 50, 60, and 85 mesh size sieves. The particle size of these samples measured using laser diffraction particle size analyzer ranged from 191.26 to 296.19 µm. The data was analysed statistically using ANOVA of SAS. There was a linear increase in lightness ('L' value) with a decrease in particle size, however, 'a' value decreased with a decrease in particle size, indicating the decrease in redness. An increase in bulk density and decrease in water solubility index and water absorption index % were observed with a decrease in particle size. Particle size had a significant effect on sensory parameters. Particle size in the range of 258.01 to 264.60 µm was found most acceptable with respect to sensory characteristics. This finding can be exploited for various commercial applications where powder quality is dependent on the particle size and has foremost priority for end users.K e y w o r d s: particle size, laser diffraction technique, sensory acceptability, colour properties, thermal properties

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“…The foam-mat dried mango pulp powder was prepared using the method followed by Kadam et al (2010). In brief, ripe mangoes (M. indica L.) cv.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of particle size on physical and sensory attributes of mango pulp powder

Sharma¹,

Kadam²,

Chadha³

et al. 2013

International Agrophysics

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“…In addition, this method can be used to dehydrate high sugar content, heat-sensitive, sticky, and viscous food [7]. The other advantage associated with foam mat drying is the low cost operation, when compared to vacuum, freeze, and spray drying [8]. The foam mat drying method has been applied to many fruits and other food materials, such as mango pulp [9], papaya pulp [10], yogurt [11], Gac fruit aril [7], and banana [12].…”

Section: Introductionmentioning

confidence: 99%

Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

et al. 2017

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Abstract:The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa powder. Foams were prepared from Nigella sativa solution by adding different concentrations of egg albumen (2.5%, 8.75%, and 15% w/w) and methyl cellulose (0, 0.5% and 1% w/w), using whipping times of 2, 5, and 8 min. The drying temperature was set at 50-70 • C, with a foam thickness of 1, 2, and 3 mm. The optimum recorded conditions for the foaming process were 15% of egg albumen concentration, 0.69% of methyl cellulose concentration, and a whipping time of 8 min. Thus, the optimum conditions for the drying process were 60 • C, with 2 mm of foam thickness. The results showed that there were significant differences in DPPH inhibition, the total phenolic content, and mineral content, whereas no significant differences were recorded in the water solubility index between the roasted Nigella sativa and the foam mat dried Nigella sativa powder.

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“…Foam-mat drying is a process that helps to preserve the nutrients of the pulp for prolonged period and immediately after dehydration; in addition, the powder can be reconstituted as juice and/or used as ingredient for the preparation of beverages and food (Kadam et al, 2010) Although there is a great interest in its comprehension, drying is still one of the least understood operations, due to the complexity of the phenomena involved in the simultaneous transfer of heat, mass and amount of movement in the solid during the process (Kingsly et al, 2007). Researchers study the drying process based on the external conditions of air, relative humidity and temperature.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of atemoya pulp

Galdino

Figueirêdo

Queiroz

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThis study was conducted in order to obtain drying curves of whole atemoya pulp through the foam-mat drying method. The suspension was prepared with whole atemoya pulp mixed with 2% of Emustab ® and 2% of Super Liga Neutra ® with mixing time of 20 min, and dried in a forced-air oven at different temperatures (60; 70 and 80 °C) and thicknesses of the foam layer (0.5, 1.0 and 1.5 cm). The drying rate curves were plotted against the water content ratio and the semi-theoretical models of Henderson & Pabis, Page and Midilli were used. All tested models showed coefficient of determination (R 2 ) above 0.993, and the Midilli model showed the best fit for all conditions. Drying curves were affected by temperature and layer thickness. Cinética de secagem de polpa de atemoia R E S U M OEste trabalho foi desenvolvido com o objetivo de se obter curvas de secagem a partir de uma suspensão da polpa integral de atemoia através do método de secagem em camada de espuma (foam mat drying). A suspensão foi elaborada com polpa integral de atemoia e adição de 2% de Emustab ® e 2% de Super Liga Neutra ® com tempo de batimento de 20 min e desidratada em estufa com circulação de ar forçado em diferentes temperaturas (60; 70 e 80 °C) e espessuras da camada de espuma (0,5; 1,0 e 1,5 cm). As curvas de cinética de secagem foram traçadas quanto à razão de água e aplicados os modelos semiteóricos de Henderson & Pabis, Page e Midilli. Todos os modelos testados apresentaram coeficiente de determinação (R 2 ) acima de 0,993 enquanto o modelo de Midilli foi o que apresentou os melhores ajustes para todas as condições. As curvas de secagem foram influenciadas pela temperatura e pela espessura da camada.

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Determination of biochemical properties of foam‐mat dried mango powder

Cited by 53 publications

References 19 publications

Influence of particle size on physical and sensory attributes of mango pulp powder

Influence of particle size on physical and sensory attributes of mango pulp powder

Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

Drying kinetics of atemoya pulp

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