EFFECT OF FOAMING AGENT CONCENTRATION AND FOAM STABILIZER ON THE FOAMING CAPACITY AND PHYSICAL PROPERTIES OF TOMATO POWDER AT DRIED AT DIFFERENT TEMPERATURE

نویسندگان

چکیده

This study aimed to develop natural colorant tomato powder using foam mat drying method varying egg albumin (3, 5, and 7% w/w) as foaming agent, carboxymethyl cellulose (0.5% 1%) stabilizer concentrations dried at three various temperatures (60, 65, 70 °C). The properties of juice were analyzed. Foams prepared juice, incorporating (EA), (CMC), whipped thoroughly maximum speed for about 5 min. stability expansion increased from78.4 92.1%, 415.33% 691.56%while density was reduced from 0.2 0.139 g/cm3 air incorporated into foam. Results showed that 1% had good expansion, stability, density. Among color parameters, redness (a*) while lightness (L*) yellowness (b*) decreased with the increasing temperature. water solubility index 25.43% 47.44% EA CMC However, absorption concentrations. rehydration ratio ranged 3.22±0.007 4.25±0.05 rose temperature due formation more porous structure. result EA, 0.5 % concentration, °C produced red powders quality characteristics. Obtained can be easily converted by reconstitution used prepare different value-added products like ketchup, sauce, chutney, etc.

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ژورنال

عنوان ژورنال: The Journal of Microbiology, Biotechnology and Food Sciences

سال: 2022

ISSN: ['1338-5178']

DOI: https://doi.org/10.55251/jmbfs.4741