Development of beetroot (Beta vulgaris) powder using foam mat drying

Abstract

Beetroot (Beta vulgaris) is normally used as natural food colorants in food industry. The objectives of this research are (1) to determine the effect of types (egg albumen and fish gelatine) and different concentrations of foaming agents on foam properties of foam mat drying beetroot, (2) to evaluate the physicochemical properties (color, pH, Brix, bulk density, water activity, hygroscopicity and moisture content) of foam dried beetroot powder, and (3) to determine the effect of temperature on rehydration ratio and color changes of rehydrated foam mat dried beetroot powder. Beetroot foam was spread at 3 mm thickness and hot air dried at 50 °C for 6 h in cabinet dryer. Beetroot pulp can be successfully foamed using egg albumen and fish gelatine as foaming agents, further hot air dried and grinded into powder. In this experiment, beetroot powder after foam mat drying was considered as hygroscopic food and resulted in lighter and reddish in colour. After rehydrating foam mat dried beetroot powder, L* value decreased but a* and b* values increased. Generally, sample beetroot with fish gelatine (BFG) had good foam expansion, foam density, hygroscopicity, water activity, and red color's powder.

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

“…It contains high concentration of betaine, vitamin A, B6 and C, folic acid, protein, carbohydrates, potassium, iron, soluble fibre, sodium and magnesium 1 , 2 . It has attracted much attention not only because of its rich nutrient content but also because of its medicinal significance 3 . It also helps to minimize blood pressure, manages cardiovascular health, improves stamina and muscle power, maintains blood circulation and slows the progression of dementia 4 – 7 .…”

“…As a result, swift softening and decay progress which decreases the shelf-life and nutritional quality 11 . In order to preserve and to increase its storage stability, numerous preservation methods have been employed 3 , 12 . However, every preservation process decreases the amount of nutrients in it 3 , 12 .…”

“…In order to preserve and to increase its storage stability, numerous preservation methods have been employed 3 , 12 . However, every preservation process decreases the amount of nutrients in it 3 , 12 . Especially, processes that expose beetroot to high levels of oxygen, light and heat cause the greatest nutrient loss.…”

The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material

“…In the past years, this process has again received attention, especially for the dehydration of hard-to-dry materials, especially viscous, sticky liquids such as fruit or vegetable juices or purées. Some examples are cantaloupe (Salahi, Mohebbi, & Taghizadeh, 2015), papaya pulp (Kandasamy, Varadharaju, Kalemullah, & Maladhi, 2014), beetroots (Ng & Sulaiman, 2018), or mangos (Lobo et al, 2017). Febrianto, Kumalaningsih, and Aswari (2012) stated that foam-mat drying should be less expensive, less time consuming, and less complicated than other drying processes.…”

Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut (Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder

“…This is accomplished through the addition of stabilizing and foaming agent, in turn also incorporating air into the food system. The food then becomes dry by introducing the heated air, resulting into a dry flake that can be further milled into a fine powder (Lobo et al, 2017;Ng & Sulaiman, 2018). The drying rate is dependent on the foam porosity and foam density, which is directly affected by the concentration of dissolved solids in a food system (Dehghannya, Pourahmad, Ghanbarzadeh, & Ghaffari, 2018).…”