Development of beetroot (Beta vulgaris) powder using foam mat drying
نویسندگان
چکیده
منابع مشابه
Production of Green Banana Powder Using Foam-Mat Drying Method: Effects of Ovalbumin Concentration on Drying Kinetics and Physicochemical Properties of the Product
Background and Objectives: Drying, one of the traditional food preservation technique, is a complex process defined as a simultaneous heat and mass transfer steps under transient conditions, which leads to significant changes in physicochemical properties of the foodstuffs. The objective of the present study was to assess effects of ovalbumin concentration (as a foaming agent) at three levels o...
متن کاملProduction of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent
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 b...
متن کاملAnaphylaxis to beetroot (Beta vulgaris): a case report
Results LSJ, a 13-years old Brazilian girl has complained of urticaria and asthma about 40 minutes after ingesting salty boiled beetroot on a meal. She had a previous history of wheezing until she was five years old. Seric-specific IgE to beetroot and other foods were negative, as well as to latex, bee, wasp and ant. She was sensitized only to house dust mite. Boiled and raw beetroot prick to p...
متن کاملRheological characteristics of reconstituted spray dried beetroot (Beta vulgaris L.) juice powder at different solid content, temperatures and carrier materials
Investigation was carried out to study the effect of different carrier materials namely, maltodextrin (MD) and gum Arabic (GA) with original juice (OJ) on viscosity of reconstituted beetroot (Beta vulgaris L.) juice powder at different solid contents (Xs) 10 to 50% and wide range of temperature 10 to 85°C. The rheological parameter shear stress was measured up to the shear rate of 1000 s-1 by c...
متن کاملFunctional Properties, Color and Betalain Content in Beetroot- Orange Juice Powder Obtained by Spray Drying
Food coloring of fruits and vegetables suffer, in general, color degradation during processing, losing an important quality indicator parameter. The beetroot is a great source of antioxidant components called betalains, which are divided into betacyanins and betaxhantins, the former imparts the purple color to beetroot and the latter gives the yellow-orange color. Red beet has been reported as ...
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ژورنال
عنوان ژورنال: LWT
سال: 2018
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2017.08.032