Physical-chemical characterization of powder soursop obtained by foam-mat drying
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چکیده
منابع مشابه
Characteristics of selected functional properties of apple powders obtained by the foam-mat drying method
Foam-mat drying is an alternative method which enables the removal of water from high-sugar content juices and purees that are difficult to dry. The aim of this study was to investigate the effect of different foam-mat drying methods on some physical properties and aroma of apple puree powder. Apple puree was foamed with the addition of foaming agents. Foamed puree was dried as a layer using di...
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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...
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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...
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This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were store...
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: Bioscience Journal
سال: 2018
ISSN: 1981-3163
DOI: 10.14393/bj-v34n6a2018-39801