Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder

Franco, Talita Szlapak; Perussello, Camila Augusto; Ellendersen, Luciana de Souza Neves; Masson, Maria Lúcia

doi:10.1016/j.lwt.2015.11.009

Cited by 115 publications

(122 citation statements)

References 50 publications

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“…Thus, the samples may differ in terms of the moisture content. Similar observation was made in case of powders gained from yacon juice drying where the Mc was dependent of the drying conditions [18]. The determination of water activity (a w ) in food powders is an important issue as this parameter influences their stability-both chemical and microbial.…”

Section: The Physical Properties Of Apple Juice Powderssupporting

confidence: 66%

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Michalska

Lech

2018

Beverages

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Abstract:The study aimed at the evaluation of the physical properties of apple juice powders mixed with different concentration of maltodextrin obtained by freeze-, vacuum and spray drying methods. Due to the chemical composition of apple juice there was a possibility to obtain apple juice powders by freeze-, spray and vacuum drying, excluding vacuum drying at 40 • C when 15% and 20% of maltodextrin were added. The moisture content of powders was more dependent on the drying method than on the quantity of maltodextrin added. The spray drying process in the context of an increase in maltodextrin quantity resulted in a decrease in the water activity of apple powders, whereas low temperature processes increased its values. Lower values of true density were observed after spray drying in comparison to freeze-and vacuum drying processes. The application of selected drying methods resulted in the formation of different particles' size of apple powders influencing the bulk density of the products. The highest values of bulk density were indicated for powders obtained by vacuum drying due to the bigger size of the particles (crystalized structure). The porosity of apple juice powders was strictly related to the bulk density. Colour parameters of powders were more influenced by drying techniques than the quantity of maltodextrin (15% up to 35%) added.

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Section: The Physical Properties Of Apple Juice Powderssupporting

confidence: 66%

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Michalska

Lech

2018

Beverages

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“…However, due to a w value of less than 0.6, the fig powder samples dried by either hot air or microwave can be considered as safe to store without microbial growth. According to a study performed on yacon juice, FMD reflected a w of less than 0.25 that is much lower than those of the foams values between 0.96 and 0.98 a w (Franco et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…In order to provide stable gas–liquid foam, high‐molecular weight polysaccharides such as xanthan gum (Muthukumaran et al, ; Salahi, Mohebbi, & Taghizadeh, ), arabic gum, starch, maltodextrin (MD) (Sramek, Schweiggert, Van Kampen, Carle, & Kohlus, ), pectins, carboxymethyl cellulose (CMC) (Branco, Kikuchi, Argandona, Moraes, & Haminiuk, ; Chaves, Barreto, Reis, & Kadam, ; Kaushal, Sharma, & Sharma, ; Wilson, Kadam, & Kaur, ), and methyl cellulose (Djaeni, Prasetyaningrum, Sasongko, Widayat, & Hii, ; Raharitsifa, Genovese, & Ratti, ) are used as foaming stabilizers, while protein‐structured components such as soy proteins (Rajkumar, Kailappan, Viswanathan, Raghavan, & Ratti, ; Sankat & Castaigne, ; Zheng, Liu, & Zhou, ), whey proteins (Sramek et al, ), casein, egg white (EW) (Abbasi & Azizpour, ; Kadam et al, ; Kandasamy, Varadharaju, Kalemullah, & Maladhi, ; Raharitsifa & Ratti, ; Wilson, Kadam, Chadha, Grewal, & Sharma, ), egg albumin (Franco, Perussello, Ellendersen, & Masson, ; Prakotmak, Soponronnarit, & Prachayawarakorn, ; Thuwapanichayanan, Prachayawarakorn, & Soponronnarit, ), and gelatin are used as foaming agents. Foaming stabilizers improve the foam stability by increasing the interfacial viscoelasticity, while foaming agents create air gaps and intramolecular hydrogen bonds in the foam.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, certain studies have been conducted on the FMD over various food products such as atemoya pulp (Galdino, de Figueirêdo, & Queiroz AJ de, ), honey‐glucose syrup (Sramek, Woerz, Horn, Weiss, & Kohlus, ), cantaloupe (Salahi et al, ), tomato paste (Sramek et al, ), carrageenan (Djaeni et al, ), shrimp (Azizpour et al, ), mango (Wilson et al, ), banana (Falade & Okocha, ), tomato juice (Kadam & Balasubramanian, ), mandarin (Kadam et al, ), papaya (Kandasamy et al, ), uavia (Branco et al, ), yacon juice (Franco et al, ), and cherry (Abbasi & Azizpour, ). In the context of FMD, the effects of temperature, layer thickness, and composition of the foam on quality of final products were determined.…”

Section: Introductionmentioning

confidence: 99%

“…2015; Raharitsifa, Genovese, & Ratti, 2006) are used as foaming stabilizers, while protein-structured components such as soy proteins (Rajkumar, Kailappan, Viswanathan, Raghavan, & Ratti, 2007;Sankat & Castaigne, 2004;Zheng, Liu, & Zhou, 2011), whey proteins (Sramek et al, 2015), casein, egg white (EW) (Abbasi & Azizpour, 2016;Kandasamy, Varadharaju, Kalemullah, & Maladhi, 2014;Raharitsifa & Ratti, 2009;Wilson, Kadam, Chadha, Grewal, & Sharma, 2014), egg albumin (Franco, Perussello, Ellendersen, & Masson, 2016;Prakotmak, Soponronnarit, & Prachayawarakorn, 2011;Thuwapanichayanan, Prachayawarakorn, & Soponronnarit, 2008), and gelatin are used as foaming agents. Foaming stabilizers improve the foam stability by increasing the interfacial viscoelasticity, while foaming agents create air gaps and intramolecular hydrogen bonds in the foam.…”

mentioning

confidence: 99%

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Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

Varhan

Elmas

Koç

2019

J Food Process Engineering

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In this study, we report an optimization study on fig foam composition and hot air/microwave‐assisted foam mat drying (FMD) at different conditions to produce fig powder. The effects of foam composition on foam stability and capacity were evaluated. The optimum ratio of fig, egg white, carboxymethyl cellulose, and maltodextrin was determined as 52.9, 28.9, 0.8, and 17.4% (wt/wt), respectively, targeting maximum foam capacity and minimum drainage volume, that is, maximum foam stability. The effects of drying methods and their conditions were investigated on the drying rate of fig foam and physicochemical properties of fig powder. Moisture content, water activity, particle and bulk properties, and hydroxymethylfurfural and total phenolic contents of FMD fig powder were analyzed to understand the effect of drying methods and conditions on the physicochemical properties of fig powder. Practical applications Although fig fruit is generally dried as a whole, the ready‐to‐eat foods in the food market are mostly in powder form. That is why the powdering fig fruit by an appropriate drying method is essential. In this study, we report the foam mat‐dried (FMD) fig fruit powder. The fig foam composition was optimized. The fig foam was dried through hot air and microwave separately. The results showed that the foam capacity and stability of the fig powder highly depend on the foam composition. Microwave drying method was found more efficient than the hot air in the sense of time. Besides, the higher foam thickness provided more hydroxymethylfurfural content in the fig powder. The drying method and conditions were found to be important to produce a high‐quality FMD fig powder.

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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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Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder

Cited by 115 publications

References 50 publications

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

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

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