Foam‐mat dried modified aloe polysaccharide powder: Optimization and physiochemical characterization

Abstract

The modified aloe polysaccharide (MAP) juice developed under optimized condition was investigated to assess the effect of foaming process parameters and its optimization followed by evaluating the best drying conditions for developing MAP powder from foamed and non-foamed MAP juice. The foaming process parameters selected for optimizing the condition for MAP juice were soy protein isolate (SPI%), carboxymethyl cellulose (CMC%), and whipping time (WT) with variation in experimental range of 3-7%, 0.1-0.5%, and 1-5 min, respectively. The optimal foaming conditions obtained for MAP juice were 6.905% SPI, 0.412% CMC, and 4.861 WT with a desirability of 0.885. The optimized foamed MAP juice were dried at varying temperature (50, 60, and 70°C) and different foam thickness (FT; 1, 3, and 5 mm) to compare with nonfoamed fresh aloe powder developed under the same drying condition. The developed foamed MAP powder dried at 60°C drying temperature and 3 mm FT retained significantly higher functional attributes than nonfoamed aloe powder. The yield, bulk density, colour change and polysaccharide content of the foamed MAP powder were higher significant effect, whereas TSS, solubility, firmness, flowability and overall acceptability were non-significant differences to nonfoamed powder.

Infusion of active compound into sliced button mushrooms through vacuum impregnation to improve functionality: Comparing response surface methodology and artificial neural network

“…The reliability of the model was tested by F-value, p-value, coefficient of determination (R 2 ), adj-R 2 , coefficient of variance (CV %), and lack of fit (p > 0.05). Response surfaces were plotted to visualize the variation of quality responses with independent variables (Roy & Alam, 2023;Wagh et al, 2023).…”