Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production

Ayetigbo, Oluwatoyin; Latif, Sajid; Abass, Adebayo; Müller, Joachim

doi:10.1016/j.foodhyd.2019.105205

Cited by 13 publications

(14 citation statements)

References 33 publications

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“…Cassava foams were produced under optimal conditions according to procedures already laid out in the previous report [1] .…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

“…In recent times, more researchers are considering foam mat drying as a drying technique for tuber or root crops, although the technique is used, ideally, for fruit juices and dairy. Cassava foam production from white and yellow cassava varieties has been optimized in our previous work [1] . Our data were procured from experimentally measuring mass of cassava foams of white and yellow cassava varieties dried at different temperatures (50, 65, 80 °C) and foam thicknesses (6, 8, 10 mm) over regular drying intervals until no considerable mass change was observed.…”

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confidence: 99%

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Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties

et al. 2021

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Freshly harvested cassava has a tendency to deteriorate rapidly in its physiological properties after harvest. Therefore, cassava is often processed using a number of unit operations in order to derive a stable, storable product of acceptable eating quality. Among the unit operations employed, drying is considered as one of the oldest and most important process in arresting deterioration of cassava. In recent times, more researchers are considering foam mat drying as a drying technique for tuber or root crops, although the technique is used, ideally, for fruit juices and dairy. Cassava foam production from white and yellow cassava varieties has been optimized in our previous work [1] . Our data were procured from experimentally measuring mass of cassava foams of white and yellow cassava varieties dried at different temperatures (50, 65, 80 °C) and foam thicknesses (6, 8, 10 mm) over regular drying intervals until no considerable mass change was observed. The mass measurements are the primary datasets used in determination of secondary datasets presented here as moisture removal ratio (MR), effective moisture diffusivity (D eff ), and drying rate (DR). The MR data were fitted to four thin-layer drying models (Henderson-Pabis, Page, Newton, Two-term), and Page model described the experimental drying data best. The Page model coefficients were analyzed by multiple linear regression (MLR) analysis to show how they are influenced by the drying variables. Drying rate was also fitted by Rational model to fit the DR data and to reflect the two falling rates found. Statistical accuracy and significance were calculated as coefficient of determination (R 2 ), root mean square error (RMSE) and Chi square (χ 2 ) and an analysis of variance (ANOVA). Data obtained here are useful as primary data in process and dryer designs and processing of cassava in the cassava industry.

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“…Cassava foams were produced under optimal conditions according to procedures already laid out in the previous report [1] .…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

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confidence: 99%

Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties

et al. 2021

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“…An interesting case is the work of Ayetigbo et al [92] who added glycerol monostearate and sodium carboxymethyl cellulose to aid foaming of cassava pulp. In this case the foamed pulp had a significantly lower concentration of toxic cyanogens.…”

Section: Foam Fractionationmentioning

confidence: 99%

“…This alters the site-specific impact of such surfactants but potentially might be exploited to remove them from waste streams. Turing this round again, Le Toquin et al[92] have shown that foamed disinfectant agents are at least as effective as liquid solutions at the same concertation but generate far less toxic effluent due to lower run off. This has the potential for cleaning in place of food equipment as well as many other scenarios for disinfecting surfaces.Foam fractionation of surface active material from a high viscosity bulk liquid is clearly more difficult and slow, but Li et al foam fractionation, relies on preventing 16 irreversible aggregation of the protein.…”

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Recent developments in food foams

Murray

2020

Current Opinion in Colloid & Interface Science

111

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The scientific literature between from 2015 onwards (inclusive) with respect to foams and thin films in the context of foods has been reviewed. Proteins are the dominant foaming agents in foods and investigations of the classic, meringue-forming egg white protein still dominate the literature, since the unique properties of this system are still not properly understood. The current drive of many studies is to find suitable replacers of egg proteins, driven by consumer trends for more plant-based alternatives. This has led to investigations of the stabilizing properties of various protein aggregates, nanoparticles and microgel particles as Pickering-type stabilizers of foams (Pickering foams). At the same time, other work has sought to manipulate the surface properties of biopolymer-and non-biopolymer-based particles by chemical means, in order to make the particles adsorb strongly enough. Few, truly novel foam stabilizers have emerged, but two include saponin aggregates and bacteria as particle-type stabilizers. Author Comments: Dear Editor, Thank you for the positive response to our review. I note your minor editorial comment and have inserted any missing page numbers or article numbers in the references where these are available. I also thank the Reviewer for their suggestions, which I have addressed as follows, allowing the opportunity to improve the MS further. Below I repeat Reviewer 1 s comments/suggestions, followed by my response, in italics for clarity. It is not really clear where the Introduction ends and the material specific discussion starts. In the Introduction I have focused almost exclusively on the generic problems of stabilizing foams, though I have introduced Pickering foams as a special case. At the end of the Introduction I introduced Table 1, a sort of classification summary of the different types of stabilizer as a lead into the following sections, which discuss most of these in turn. However, to make this more clear, I have changed the last sentence of the Introduction to The main classes and sub-class of foam stabilizer covered in this review are summarized in Table 1 and these will be discussed in the following sections. The Abstract features abbreviations and parentheses, which impairs the optical and reading pleasure. Later on also some sentences are placed parentheses: In my opinion, the parentheses are not needed. There is only one abbreviation in the Abstract, for egg white protein (EWP), which I subsequently used only once. I think this was introduced this mainly to keep the word count down. Nevertheless, I have removed this. There is one set of parentheses, around Pickering foams. I think this is justified because the term is not entirely widespread yet, unlike Pickering emulsions. On page 7 there is a valid comment on the often-claimed link between foam stability

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“…The lower foam density is associated with higher air incorporation into the structure and so the higher overrun are obtained (Boye et al, 2010;Jarpa-Parra et al, 2015;Ayetigbo et al, 2019). The stable foams are created by the transfer of the protein into the air-water interface that is acting as a stabilizer therefore preventing the foam collapse (Jarpa-Parra et al, 2015;Ayetigbo et al, 2019). The lowest average density (0.3155 g/mL) and the highest overrun (150.65%) values had been reached at the 10% FB level (Table 1, run order 2).…”

Section: Evaluation Of the Experimental Designmentioning

confidence: 99%

Evaluation of Foam-Mat Drying Behaviour of Crab Apple (Malus Floribunda) Fruit Juice and Powder Quality

Çakmak

2020

Gıda

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Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) levels on MF juice foam stability was evaluated. In addition, the effects of drying conditions (temperature/power) on drying kinetics and powder quality (powder flow properties, colour, and anthocyanin content) were determined. The foam stability was significantly dependent on the FB level (P <0.05), but MD addition didn't have any significant effect (P >0.05). Drying period was reduced with foammat drying compared to control, and the average Carr index values were found between 17.3-26.0%, while the Hausner ratios were between 1.21-1.35. The redness and lightness values of foam-mat dried powders were comparably higher than the control and MD-added sample at every drying condition (P <0.05), although the anthocyanin content decreased with increasing drying temperatures.

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Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production

Cited by 13 publications

References 33 publications

Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties

Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties

Recent developments in food foams

Evaluation of Foam-Mat Drying Behaviour of Crab Apple (Malus Floribunda) Fruit Juice and Powder Quality

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