Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather

Kaushal, Manisha; Sharma, P. C.; Sharma, Rakesh

doi:10.1007/s13197-011-0236-0

Cited by 32 publications

(22 citation statements)

References 4 publications

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“…The plum ginger leather with or without appetizing mixture did not exhibit appreciable changes in total phenols, antioxidant activity and crude fibre content during the entire storage period. The results were in conformity with those obtained by Kaushal et al (2013) in foam mat dried seabuckthorn leather. However, increase in the total soluble solids of the leather is correlated well with the corresponding decrease in the moisture content.…”

Section: Storage Studiessupporting

confidence: 90%

Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather

Kaushal¹,

Dhiman²,

Gupta³

et al. 2017

IJEAB

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Section: Storage Studiessupporting

confidence: 90%

Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather

Kaushal¹,

Dhiman²,

Gupta³

et al. 2017

IJEAB

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“…Branco et al () found TPC in Uvaia powders dried by FMD in the range of 5.27–5.81 mg/g. Another study found appreciable amount of total phenolics (1.6–1.7 mg/100 g) in seabuckthorn powder obtained with FMD (Kaushal et al, ).…”

Section: Resultsmentioning

confidence: 98%

“…In order to provide stable gas–liquid foam, high‐molecular weight polysaccharides such as xanthan gum (Muthukumaran et al, ; Salahi, Mohebbi, & Taghizadeh, ), arabic gum, starch, maltodextrin (MD) (Sramek, Schweiggert, Van Kampen, Carle, & Kohlus, ), pectins, carboxymethyl cellulose (CMC) (Branco, Kikuchi, Argandona, Moraes, & Haminiuk, ; Chaves, Barreto, Reis, & Kadam, ; Kaushal, Sharma, & Sharma, ; Wilson, Kadam, & Kaur, ), and methyl cellulose (Djaeni, Prasetyaningrum, Sasongko, Widayat, & Hii, ; Raharitsifa, Genovese, & Ratti, ) are used as foaming stabilizers, while protein‐structured components such as soy proteins (Rajkumar, Kailappan, Viswanathan, Raghavan, & Ratti, ; Sankat & Castaigne, ; Zheng, Liu, & Zhou, ), whey proteins (Sramek et al, ), casein, egg white (EW) (Abbasi & Azizpour, ; Kadam et al, ; Kandasamy, Varadharaju, Kalemullah, & Maladhi, ; Raharitsifa & Ratti, ; Wilson, Kadam, Chadha, Grewal, & Sharma, ), egg albumin (Franco, Perussello, Ellendersen, & Masson, ; Prakotmak, Soponronnarit, & Prachayawarakorn, ; Thuwapanichayanan, Prachayawarakorn, & Soponronnarit, ), and gelatin are used as foaming agents. Foaming stabilizers improve the foam stability by increasing the interfacial viscoelasticity, while foaming agents create air gaps and intramolecular hydrogen bonds in the foam.…”

Section: Introductionmentioning

confidence: 99%

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

Varhan

Elmas

Koç

2019

J Food Process Engineering

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In this study, we report an optimization study on fig foam composition and hot air/microwave‐assisted foam mat drying (FMD) at different conditions to produce fig powder. The effects of foam composition on foam stability and capacity were evaluated. The optimum ratio of fig, egg white, carboxymethyl cellulose, and maltodextrin was determined as 52.9, 28.9, 0.8, and 17.4% (wt/wt), respectively, targeting maximum foam capacity and minimum drainage volume, that is, maximum foam stability. The effects of drying methods and their conditions were investigated on the drying rate of fig foam and physicochemical properties of fig powder. Moisture content, water activity, particle and bulk properties, and hydroxymethylfurfural and total phenolic contents of FMD fig powder were analyzed to understand the effect of drying methods and conditions on the physicochemical properties of fig powder. Practical applications Although fig fruit is generally dried as a whole, the ready‐to‐eat foods in the food market are mostly in powder form. That is why the powdering fig fruit by an appropriate drying method is essential. In this study, we report the foam mat‐dried (FMD) fig fruit powder. The fig foam composition was optimized. The fig foam was dried through hot air and microwave separately. The results showed that the foam capacity and stability of the fig powder highly depend on the foam composition. Microwave drying method was found more efficient than the hot air in the sense of time. Besides, the higher foam thickness provided more hydroxymethylfurfural content in the fig powder. The drying method and conditions were found to be important to produce a high‐quality FMD fig powder.

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“…), tomato juice (Kadam and Balasubramanuan ), sea buckthorn (Kaushal et al . ) and shrimp (Azizpour et al . ).…”

Section: Introductionmentioning

confidence: 99%

Foam-Mat Drying of Cantaloupe (C ucumis melo ): Optimization of Foaming Parameters and Investigating Drying Characteristics

Salahi

Mohebbi

Taghizadeh

2014

Journal of Food Processing and Preservation

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In the present study, foam-mat drying technique is used to dry cantaloupe pulp into powder. Foaming conditions, namely amount of egg white powder, xanthan gum and whipping time, optimized using response surface methodology for minimizing foam density and drainage volume. To evaluate drying behavior of the optimized foam, drying was carried out in a batch-type thin-layer dryer at three drying temperatures (40, 55 and 70C) on 3-and 5-mm thicknesses. Ten thin-layer drying models were evaluated in the kinetics research. Based on the statistic tests performed, Weibull distribution model can describe drying behavior of foams for all drying processes. Moreover, Fick's second law was employed to calculate the effective moisture diffusivity that varied from 3.283 × 10 −9 to 9.483 × 10 −9 m 2 /s and from 4.053 × 10 −9 to 1.216 × 10 −8 m 2 /s with activation energy values of 31.714 and 33.043 kJ/mol for foam thicknesses of 3 and 5 mm, respectively. PRACTICAL APPLICATIONSCantaloupe (Cucumis melo) is a popular fruit and widely consumed in the world. Cantaloupe has many potential health benefits, but it is seasonal fruit and its shelf life is limited. Moreover, cantaloupe is sensitive to high-temperature processes. Foam-mat drying is an alternative for preservation of cantaloupe in the form of dried powder using medium temperatures. Cantaloupe pulp powder have a longer shelf life and may be a suitable source of β-carotene and vitamin C. This powder, because of its ability to contribute special characteristics such as flavor, color and water-binding properties to the final product, can be used as instant beverages, ingredients for bakery or extruded cereal products, ice cream, yogurt as well as pharmaceutical tablets.

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Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather

Cited by 32 publications

References 4 publications

Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather

Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

Foam-Mat Drying of Cantaloupe (C ucumis melo ): Optimization of Foaming Parameters and Investigating Drying Characteristics

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