Assessment of the physico-chemical properties and flavour profiles of foam-mat dehydrated banana powder.

Orishagbemi, C.O; Falad, K.O; Akinoso, Rahman; Oshundahunsi, O F

doi:10.4314/nifoj.v28i2.62668

Cited by 3 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The method described by Orishagbemi, Falade, and Akinoso () was used to determine the pH juice using pH meter (Uniscope pH meter, model pHs‐3B, England) for foam mat‐dried pineapple powder samples reconstituted into 20 ml pineapple juice. The TSS ( o Brix) of samples was determined by an automatic refractometer (Atogo Co., Ltd., Tokyo, Japan).…”

Section: Methodsmentioning

confidence: 99%

Production of pineapple fruit ( Ananas comosus ) powder using foam mat drying: Effect of whipping time and egg albumen concentration

Shaari

Sulaiman

Rahman

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

Foam mat drying is an economical process compared to drum drying, spray drying, and freeze drying for the production of fruit powders. The aim of this study was to determine the effect of foaming agent concentration and whipping time on pineapple powder properties. Pineapple juice was foamed using egg albumen (EA) at different concentrations (5, 10, and 20%, wt/wt) and whipping time (10, 20, and 30 min). Physicochemical properties such as water absorption index, water solubility index, total phenolic content, total soluble solid, pH, color, water activity, moisture content, bulk density, hygroscopicity, and rehydration ratio were evaluated. As the concentration of foaming agent increases at constant whipping time, foam density was reduced and foam expansion was increased. The results indicated that foaming properties and physicochemical properties of powder were significantly affected by the whipping time (p < .05) and EA concentration (p ≤ .05). Practical applications Pineapple (Ananas comosus) is a tropical fruit and popularly consumed in the world. However, the shelf life of pineapple is limited. Foam mat drying is an alternative for the preservation of pineapple in the form of dried powder using moderate temperatures. Pineapple powder has found its application in various industries such as food processing and pharmaceuticals. It is widely used as flavoring agent in instant beverages, bakery products, pastes, frozen confectionaries, and as a component in pharmaceutical tablets. It is commonly utilized owing to its ability to provide distinguished properties of pineapple in terms of aroma, color, and flavor as well as water‐binding properties to the end product.

show abstract

Section: Methodsmentioning

confidence: 99%

Production of pineapple fruit ( Ananas comosus ) powder using foam mat drying: Effect of whipping time and egg albumen concentration

Shaari

Sulaiman

Rahman

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Juice powder bulk density was determined according to method described [2]. It is the ratio of unit mass (g) of powder to the volume (mL) it occupies, expressed as g/mL.…”

Section: Bulk Density Determinationmentioning

confidence: 99%

“…The method described according to [2,11] was used. 1.0 g powder sample was collected in a crucible and water added in ratios (1:1, 1:2; 1:3; 1:4; 1:5; 1:6; 1:7; 1:8) gradually to make the mixture have the same consistency with that of fresh pulpy juice by observation.…”

Section: Reconstitution Ratio Determinationmentioning

confidence: 99%

“…The method described [2] was used to determine the pH values of foam -mat dried juice powder samples reconstituted into indirect juice. 20 mL indirect juice from each powder was used (uniscope pH meter, model pHs-3B, England).…”

Section: Ph Determinationmentioning

confidence: 99%

“…It involves drying of liquid or semi liquid food concentrate in the form of stabilized foam, prepared by the addition of foam agents and/or stabilizer in small quantity, followed by whipping in a continuous mixer to stiff foam. The stable foam is dried in heated air at relatively low temperature under atmospheric pressure [1,2] This drying technique has been variously used to produce free flowing powder of different food and related products such as liquid milk [3],mango puree [4], babana [2], apple [5]. It has also been reported that several foam agents suitable for different products have been used, such as egg white, protein isolates, carboxyl methyl cellulose, glyceryl monosterate (GMS), monoglyceryl palmitate (MGP), methyl cellulose and mixtures [4,6].Researchers have also reported that great difficulties facing ordinary hot air drying, spray, drum, freeze drying techniques (such as flavour loss, colour degradation and high operating cost) have been overcome by using foam -mat drying option.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Foam–Mat Dehydration Effect on the Physical Properties, Micronutrient Contents and Sensory Characteristics of Pineapple and Cashew Apple Juice Powder

Ojo

Theresa

Adejoh

et al. 2015

BJAST

View full text Add to dashboard Cite

Pineapple and cashew juices were subjected to foam-mat drying to investigate effect on the physical, nutrient and sensory properties of the juice powder. Improved pineapple and Brazilian cashew varieties, soybean and fresh eggs as raw materials were obtained from Anyigba, Nigeria. The fruits were separately prepared into pulpy juice (30 -35% solids). While soybean and egg were prepared into soy protein isolate and liquid egg albumin respectively as foam agents for each juice at 2 concentration levels (1.0% and 2.0% of pulpy juice). The mixture of juice and foam agent in each case was whipped in food mixer for 10mins, as well as control sample. Stablefoam obtained was dried (60°C) in tray dryer, milled into powder (375  size), packaged (HDPE) and kept at ambient not longer than 2 weeks for physical, nutrient and sensory evaluation and statistical data analysis using standard methods. Foam-mat dried pineapple and cashew powder with added soy protein showed higher hydration capacity (2.0-7.4 mL/g powder) than similar samples containing egg albumin, regardless of the concentration (1-2%), while control samples had highest

show abstract

Foam Mat Drying of Jujube (Ziziphus mauritiana) Juice: Process Optimisation, Physico-Functional, Phenolic Content and Antioxidant Analysis

Gupta

Prabhakar

Gharde

et al. 2021

J. Inst. Eng. India Ser. A

View full text Add to dashboard Cite

Assessment of the physico-chemical properties and flavour profiles of foam-mat dehydrated banana powder.

Cited by 3 publications

References 0 publications

Production of pineapple fruit ( Ananas comosus ) powder using foam mat drying: Effect of whipping time and egg albumen concentration

Production of pineapple fruit ( Ananas comosus ) powder using foam mat drying: Effect of whipping time and egg albumen concentration

Foam–Mat Dehydration Effect on the Physical Properties, Micronutrient Contents and Sensory Characteristics of Pineapple and Cashew Apple Juice Powder

Foam Mat Drying of Jujube (Ziziphus mauritiana) Juice: Process Optimisation, Physico-Functional, Phenolic Content and Antioxidant Analysis

Contact Info

Product

Resources

About