2020
DOI: 10.15237/gida.gd20010
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Evaluation of Foam-Mat Drying Behaviour of Crab Apple (Malus Floribunda) Fruit Juice and Powder Quality

Abstract: Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) levels on MF juice foam stability was evaluated. In addition, the effects of drying conditions (temperature/power) on drying kinetics and powder quality (powder flow properties, colour, and anthocyanin content) were determined. The foam stability was significantly dependent on the FB level (P <0.… Show more

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Cited by 4 publications
(3 citation statements)
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“…Especially the mass fraction of particles bigger than 1.5 mm had increased more than threefold. These results were in agreement with the degree of caking, since the food powders with high sugar content may rapidly absorb water and cause the powder caking by agglomeration of the particles (Jinapong et al 2008, Cakmak 2020. Besides, high moisture content of powders is associated with the increased ability of particle adherence (de Cól et al 2021).…”
Section: Powder Propertiessupporting
confidence: 79%
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“…Especially the mass fraction of particles bigger than 1.5 mm had increased more than threefold. These results were in agreement with the degree of caking, since the food powders with high sugar content may rapidly absorb water and cause the powder caking by agglomeration of the particles (Jinapong et al 2008, Cakmak 2020. Besides, high moisture content of powders is associated with the increased ability of particle adherence (de Cól et al 2021).…”
Section: Powder Propertiessupporting
confidence: 79%
“…Foam-mat drying is a two-step drying process; firstly, the food material to be dried (in liquid, semi-liquid or paste form) is rigorously mixed and foamed with the addition of foaming and stabilizing agents such as; egg albumin, whey protein isolate, faba bean protein concentrate, soy bean protein isolate, methyl cellulose, carboxymethyl cellulose or commercial stabilizers (Kudra & Ratti 2006, Asokapandian et al 2016, Chaux-Gutiérrez et al 2017, Hardy & Jideani 2017, Darniadi et al 2018, Cakmak 2020, Cakmak & Ozyurt 2021a, de Cól et al 2021, Kanha et al 2022, Nunes et al 2022). In the second step, foamed material is gently transferred to a surface of a tray or platform and is dried in a tray dryer, freeze dryer or microwave dryer.…”
Section: Introductionmentioning
confidence: 99%
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