EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE (MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY

Year 2020, Volume: 45 Issue: 3, 530 - 543, 15.06.2020

Hülya Çakmak

https://doi.org/10.15237/gida.GD20010

Cited By: 2

Abstract

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 foam-mat 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.

Keywords

Malus floribunda, foam, faba bean protein, powder properties

Thanks

The author would like to thank Dr. Cansu Ekin Gumus for her help in zeta potential measurements.

SÜS ELMASI (MALUS FLORIBUNDA) SUYUNUN KÖPÜK KURUMA DAVRANIŞI VE TOZ ÜRÜNÜN KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Malus floribunda (MF) bir peyzaj bitkisidir, ancak kırmızı meyve eti rengi ile doğal renk maddesi olarak kullanım potansiyeli bulunmaktadır. Bu çalışmada, bakla proteini konsantresi (FB) ve maltodekstrin (MD) miktarının köpük kararlılığı üzerine etkileri incelenmiştir. Ayrıca kurutma koşullarının (sıcaklık/güç), kuruma kinetiği ve toz ürün özellikleri (toz akış özelliği, renk ve antosiyanin miktarı) üzerine etkileri belirlenmiştir. Köpük kararlılığının FB miktarından önemli düzeyde etkilendiği (P <0.05), ancak MD ilavesinin köpük kararlılığını arttırma üzerine önemli düzeyde bir etkisi olmadığı belirlenmiştir (P >0.05). Kuruma süresinin köpük haline getirilen örneklerde kısaldığı, bunun yanı sıra ortalama Carr endeksi değerlerinin %17.3-26.0 ve Hausner oranının 1.21-1.35 arasında olduğu tespit edilmiştir. Köpük kurutma yöntemiyle kurutulan toz ürünün, tüm kurutma koşullarında kırmızılık ve parlaklık değerleri, kontrol ve MD ilaveli örneklerden daha yüksektir (P <0.05), ancak antosiyanin içeriğinin kuruma sıcaklığı artışına bağlı olarak azaldığı görülmüştür. 

Keywords

Malus floribunda, köpük, bakla proteini, toz ürün özellikleri

References

• AOAC (2000). Official methods of analysis of AOAC International. (17th ed.). Gaithersburg, MD, USA.
• Asokapandian, S., Venkatachalam, S., Swamy, G.J., Kuppusamy, K. (2016). Optimization of foaming properties and foam mat drying of muskmelon using soy protein. J Food Process Eng, 39(6): 692-701.
• Ayetigbo, O., Latif, S., Abass, A., Müller, J. (2019). Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production. Food Hydrocolloid, 97: 105205.
• Boye, J., Zare, F., Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Res Int, 43(2): 414-431.
• Cepeda, E., Villaran, M.C. (1999). Density and viscosity of Malus floribunda juice as a function of concentration and temperature. J Food Eng, 41(2): 103-107.
• Cepeda, E., Villarán, M.C., Ibarz, A. (1999). Rheological properties of cloudy and clarified juice of Malus floribunda as a function of concentration and temperature. J Texture Stud, 30(5): 481-491.
• Chaux-Gutiérrez, A.M., Santos, A.B., Granda-Restrepo, D.M., Mauro, M.A. (2017). Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality. Dry Technol, 35(5): 631-641.
• Coklar, H.. Akbulut. M., Alhassan. I., Kirpitci. Ş., Korkmaz. E. (2018). Organic acids. sugars. phenolic compounds and antioxidant activity of Malus floribunda coccinella fruit, peel and flesh. Acta Sci Pol-Hortoru, 17(5): 47-59.
• Darniadi, S., Ifie, I., Ho, P., Murray, B.S. (2019). Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder. J Food Meas and Charact, 13(2): 1599-1606.
• Dehghannya, J., Pourahmad, M., Ghanbarzadeh, B., Ghaffari, H. (2018). Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation. Powder Technol, 328: 470-484.
• Dehghannya, J., Pourahmad, M., Ghanbarzadeh, B., Ghaffari, H. (2019). Heat and mass transfer enhancement during foam-mat drying process of lime juice: Impact of convective hot air temperature. Int J Therm Sci, 135: 30-43.
• Franco, T.S., Perussello, C.A., Ellendersen, L.N., Masson, M.L. (2016). Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder. LWT-Food Sci Technol, 66: 503-513.
• Gumus, C.E., Decker, E.A., McClements, D.J. (2017). Formation and stability of ω-3 oil emulsion-based delivery systems using plant proteins as emulsifiers: Lentil, pea, and faba bean proteins. Food Biophys, 12(2): 186-197.
• Hardy, Z., Jideani, V.A. (2017). Foam-mat drying technology: A review. Crit Rev Food Sci, 57(12): 2560-2572.
• Jarpa-Parra, M., Bamdad, F., Tian, Z., Zeng, H., Temelli, F., Chen, L. (2015). Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer. Colloid Surfaces B, 132: 45-53.
• Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng, 84(2): 194-205.
• Kırbağ, S., Aydoğan, D. (2017). The investigation of phytochemical contains, antioxidant and antimicrobial activities of Malus floribunda Siebold ex Van Houtte from Eastern Turkey. Indian J Pharm Educ, 51(3): 349-354.
• Ng, M.L., Sulaiman, R. (2018). Development of beetroot (Beta vulgaris) powder using foam mat drying. LWT-Food Sci Technol, 88: 80-86.
• Patras, A., Brunton, N.P., O'Donnell, C., Tiwari, B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Tech, 21(1): 3-11.
• Seerangurayar, T., Manickavasagan, A., Al-Ismaili, A.M., Al-Mulla, Y.A. (2017). Effect of carrier agents on flowability and microstructural properties of foam-mat freeze dried date powder. J Food Eng, 215: 33-43.
• Varhan, E., Koç, M. (2017). Drying of foods with foam mat drying method. Turkish JAF Sci Tech, 5(6): 637-645.
• Ye, A., Flanagan, J., Singh, H. (2006). Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic. Biopolymers, 82(2): 121-133.
• Zheng, X.Z., Liu, C.H., Zhou, H. (2011). Optimization of parameters for microwave-assisted foam mat drying of blackcurrant pulp. Dry Technol, 29(2): 230-238.