Development of yoghurt powder using microwave-assisted foam-mat drying

Yüksel, Ayşe Nur

doi:10.1007/s13197-021-05035-2

Cited by 18 publications

(15 citation statements)

References 30 publications

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“…It is reported that the liquid removal during drying of low‐density foams is faster (due to the large surface area for drying air) (Thuwapanichayanan et al, 2012). In a study by Yüksel (2021), an increasing amount of egg albumin resulted in a decrease in foam density and an increase in foam expansion during foam‐mat drying of yoghurt. Similarly, foam expansion value increased with increasing concentration of foaming agent while decrementing of foam density for beetroot pulp foam (Ng & Sulaiman, 2018).…”

Section: Methodsmentioning

confidence: 99%

“…In the literature, egg white (albumin) is mostly used as a foaming agent, and methylcellulose is used as a foam stabilizer (Djaeni et al, 2015; Tekgül, 2021; Varhan et al, 2019). The final drying process of the foam layer can be accomplished by several drying methods, such as hot air drying (Çalışkan Koç, 2020; Osama et al, 2022; Tekgül, 2021; Varhan et al, 2019; Watharkar et al, 2021), microwave drying (Çalışkan Koç et al, 2020; Gao et al, 2022; Qadri & Srivastava, 2017; Varhan et al, 2019; Yüksel, 2021), freeze‐drying (Muthukumaran et al, 2008a, 2008b), microwave‐supported vacuum drying (Kubbutat et al, 2021), combined drying techniques (convective hot air drying + microwave drying (Çalışkan Koç et al, 2020), etc.…”

Section: Introductionmentioning

confidence: 99%

“…In the literature, there are many studies in which foods, such as shrimp (Azizpour et al, 2014), yoghurt (Yüksel, 2021), egg white (Çalıs¸kan Koç & Çabuk, 2019Koç & Çabuk, , 2020Muthukumaran et al, 2008aMuthukumaran et al, , 2008b, carrageenan (Djaeni et al, 2015), instant coffee (Maciel et al, 2021), etc., were dried by foam-mat drying, as well as, many different fruit and vegetable juices or purees or pulps.…”

Section: Introductionmentioning

confidence: 99%

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Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Koç

Tekgül

Yüksel

et al. 2022

J Surfact & Detergents

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Foam-mat drying is an alternative dehydration technique to tray, drum, freeze, and spray drying. Foam-mat drying can be used to obtain high-quality powders from fruit juices and other heat-sensitive food products which are difficult to dry using traditional drying techniques. In foam-mat drying, the product to be dried is first converted into a stable foam by whipping, bubbling, or shaking in the presence of a foaming agent and foam stabilizer. The foam has been significantly increased the surface area of the product and thereby decreasing the time, temperature, and cost needed for drying. The selection of a foaming agent, foam stabilizer, foaming technique, and drying method is crucial in determining the final quality of the dried product. Due to its simplicity, faster drying, cost-effectiveness, and improved product quality, foam-mat drying is getting attention from researchers and industrialists worldwide. In this context, this review aims to present an overview of the recent advances in foam-mat drying along with its cost economics and industrial potential.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Koç

Tekgül

Yüksel

et al. 2022

J Surfact & Detergents

Self Cite

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“…The bulk densities of the powders were calculated by gently loading 1 g of FBGR powder into an empty 10 ml graduated cylinder and holding the cylinder at 2000 rpm for 1 min on a Fischer Scientific FB 15012 top mix vibrator (Fischer Scientific). The bulk density of the product was determined by dividing its mass by the volume filled by the cylinder (Yüksel, 2021).

Bulk density ()(, ρ normalB) goodbreak= \frac{Mass of powder ()(, g)}{Volume of powder ()(, ml)}

…”

Section: Methodsmentioning

confidence: 99%

Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder

Fauziyah

Ifie

Syarief

et al. 2022

Food Science & Nutrition

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The aim of this study was to obtain fermented black glutinous rice (FBGR) powder using the foam‐mat freeze‐drying method and to evaluate the physicochemical, microstructural, and bioactive characteristics of FBGR powder. To obtain FBGR foams, maltodextrin (MD; 0%–40% w/w) and whey protein isolate (WPI; 7.5% w/w) were used. The results showed that MD concentration had a significant effect (p ≤ .05) on powder recovery and bulk density which increased from 68.9% to 80.5% and 0.46% to 0.63 g/ml, respectively. The lowest moisture content (2.17%) and water activity (0.48) were found in powders produced with 20% MD. The solubility of FBGR powders ranged from 74% to 75% and increasing MD concentration gave higher lightness (L*) and yellowness (b*) readings in color properties of powders. Although the addition of the carrier agent caused reductions in total phenolic content and anthocyanins, the retention of these bioactive compounds rose with increasing MD content from 67% to 76% and 78% to 84%, respectively. FBGR produced with 40% MD had the most superior physical and technological properties, and foam‐mat freeze‐drying is a promising technology for retaining the bioactive compounds in FBGR.

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“…As a result, drying times are typically reduced. Furthermore, the resulting powders' reconstitution and powder qualities are excellent and superior to spray and drum-dried products [3]. In literature, there are many studies on potato powder by single drum dryer [4,5], double drum dryer [6], and foam-mat drying by adding GMS [7,8].…”

Section: Introductionmentioning

confidence: 99%

Foam-mat drying of potato powder: effect of foaming agents and preservatives agents on the physical attributes

Darniadi

Amiarsi

Hidayat

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Foam-mat drying is known for drying aqueous or semi-aqueous food products. This study aimed to investigate the influence of foaming agents and preservatives on the physical attributes of foam-mat dried potato powder. The foaming agents used were whey protein isolate/WPI (5% w/w) and glycerol monostearate/GMS (5% w/w), while the preservatives agents were ascorbic acid (25, 50, 100 ppm) and sodium metabisulfite (25, 50, 100 ppm). The foaming agents and preservative agents were added to the potato slurry and were whipped using a food mixer for 10 min (velocity= 100 rpm). The foamed potato was then removed to a stainless steel tray and oven-dried at 60 °rc for 6 h. The results showed that the yield of 55-60%, moisture content of 3.5-8%, L*value/lightness of 85-92, a* value/redness of – 2.7 to - 0.5, and b* value/yellowness of 20-32. Foam-mat drying is a feasible method for producing potato powder and gives products retaining colour properties of the original potato slurry.

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Development of yoghurt powder using microwave-assisted foam-mat drying

Cited by 18 publications

References 30 publications

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder

Foam-mat drying of potato powder: effect of foaming agents and preservatives agents on the physical attributes

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