Carrots (Daucus carota L.) are vegetables of the Apiaceae family that contain carotenoids, flavonoids, polyacetylenes, vitamins, and antioxidants. One carotenoid derivative compounds is beta-carotene. However, neither carotenoids nor their derivatives stable on oxidation easily degraded when exposed to light, oxygen, acids, heat during food processing storage. Microencapsulation with foam-mat d...

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. s...

We investigated the effect of sugar cane level and foaming process on properties, drying kinetics, physicochemical properties dried pasta sauce. Experiments were conducted sauce based tomatoes, both non-foamed foamed, at selected concentrations (0, 15, 30% g sugar/g concentrated tomato) a constant temperature 60.C. The results indicated that density viscosity foamed lower than sauce, thereby in...