Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

Abstract

Yacon juice and concentrated yacon juice were added with an ovalbumin or emulsifier in order to form foams which were subjected to different whipping times according to a 2 2 factorial design. After formation of the foams, their density, overrun, physical stability, yield stress, and structural microscopy were assessed. The data analysis obtained by response surface methodology was able to identify that the concentration of the foaming agent together with the time of air incorporation led to reduced density, increased expansion and air volume fraction, and physical stability of the product. Foams formed with the addition of an ovalbumin showed higher yield stress values than those added with an emulsifier. During the resting period, the yield stress was reduced for both foaming agents. By analyzing the images of the foams, it was found that the greater the number of air bubbles present, the smaller their diameter, a behavior affected by the resting time. Foams formed with higher concentrations of foaming agent and longer whipping times showed the most desirable characteristics for the purpose of foam mat drying.

Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

“…The overall process time is greatly reduced in a lower temperature, and thus, a product with better nutritional quality can be obtained [ 17 ]. Nonetheless, to have efficiency in this process of drying, the foams must be kept in stable condition both mechanically and thermodynamically in order for the water to be removed effectively while also retaining product quality [ 18 ]. So, it is essential to use foaming agents that gives uniform stability.…”

Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and 3D numerical study

“…Table 2 presents the temperature impact of the drying air on the mean D eff in foam-mat drying, suggesting the statistically-significant increase of 56.83% with the drying air Figure 5 shows activation energy of 38.2951 kJ/mol required for the foam-mat drying of UB at a foam thickness of 3 mm with a correlation coefficient (R 2 ) of .9378. Measurement of the effective moisture diffusion coefficient is an important transfer feature in evaluating and optimizing processes with internal moisture movement (Dehghannya et al, 2018b;Franco, Ellendersen, et al, 2015a).…”

“…The shelf life and stability of powder are positively associated with its MC. Lower MC of powder led to preventing microbial and chemical activities and, as a result, prolongs its shelf life (Dehghannya et al, 2018b;Franco, Ellendersen, et al, 2015a). F I G U R E 5 Impact of air temperature on ln(D eff )…”

Ingestão De Alimentos? Benefícios Ou Malefícios Á Saúde

“…A expansão variou no range de 506,06 -782,59% no intervalo de tempo de batimento de 6 -14 minutos para a concentração de albumina analisada. Os valores obtidos para a expansão da espuma de ameixa foram bastante elevados e muito superiores aos relatados para as espumas de banana (Thuwapanichayanan et al, 2012), mamão (Kandasamy et al, 2014), yacon (Franco et al, 2015), camarão (Azizpour et al, 2014, melão (Sangamithra et al, 2015) e beterrada (Ng & Sulaiman, 2018).…”

“…Nesta técnica de secagem, a espuma é produzida basicamente através da incorporação de gás (geralmente ar) em alimentos líquidos ou semilíquidos, formando um sistema a duas fases, sendo uma fase dispersa e outra contínua (Azizpour et al, 2014), resultando em uma estrutura porosa e de maior área superficial que contribuem para a alta taxa de transferência de massa, proporcionando maior eficácia na secagem, uma vez que reduz o tempo de processo e obtenção de um produto com melhor qualidade nutricional (Azizpour et al, 2016). No entanto, para se ter um processo eficiente de secagem em camada de espuma, as espumas devem permanecer tanto mecanicamente quanto termodinamicamente estáveis, a fim de manter uma boa condição para a remoção de água e a qualidade do produto (Franco et al, 2015). Para tanto, é necessário o uso de agentes que promovam uma espuma estável.…”