@article{article_1753686, title={Effect of drying temperature, foaming agent and stabilizer on some physical and chemical properties of carrot powder produced by foam mat drying}, journal={ITU Journal of Food Science and Technology}, volume={3}, pages={99–108}, year={2025}, author={Eyiz, Vildan and Günel, Zehra and Tontul, İsmail}, keywords={Köpük mat kurutma, havuç tozu, köpürtme ajanı, karotenoid}, abstract={The study aimed to evaluate the effects of different drying temperatures, foaming agents and stabilizers on the production of carrot powder using foam mat drying. Various properties of the foam-mat-dried carrot powder, such as moisture content, water activity, color, radical scavenging activity, total phenolic content, total carotenoid content, ascorbic acid, and hydroxymethylfurfural (HMF) levels, were assessed. The results indicated that the foaming agents and drying temperatures significantly influenced the color values of the carrot powders (p<0.05). The total phenolic content of the powders ranged from 705.1 to 1002.0 mg gallic acid equivalents (GAE)/kg dm, while the total carotenoid content ranged from 3417.5 to 4661.4 mg/100 g dm. Notably, the HMF levels remained unchanged depending on experimental factors. Based on the findings, the optimal conditions for foam mat drying of carrot powder were identified as using whey protein isolate as a foaming agent and lecithin as a stabilizer, along with a drying temperature of 60°C.}, number={2}, publisher={İstanbul Teknik Üniversitesi}, organization={Necmettin Erbakan University}