Köpük mat kurutma yöntemiyle üretilen havuç tozunun bazı fiziksel ve kimyasal özellikleri üzerinde kurutma sıcaklığının, köpürtme ajanının ve stabilizatörün etkisi

Öz

Bu çalışmanın amacı, köpük mat kurutma yöntemi kullanılarak havuç tozu üretimi üzerinde farklı kurutma sıcaklıkları, köpürtme ajanları ve stabilizatörlerin etkilerini değerlendirmektir. Köpük mat-kurutulmuş havuç tozunun nem içeriği, su aktivitesi, renk, radikal süpürme aktivitesi, toplam fenolik içerik, toplam karotenoid içerik, askorbik asit ve hidroksimetilfurfural (HMF) seviyeleri gibi çeşitli özellikleri değerlendirilmiştir. Sonuçlar, köpürtme ajanlarının ve kurutma sıcaklıklarının havuç tozlarının renk değerlerini önemli ölçüde etkilediğini göstermiştir (p<0.05). Tozların toplam fenolik içeriği 705.1 ile 1002.0 mg gallik asit eşdeğeri (GAE)/kg dm arasında değişirken, toplam karotenoid içeriği 3417.5 ile 4661.4 mg/100 g dm arasında değişmiştir. Özellikle, HMF seviyeleri deneysel faktörlere bağlı olarak değişmeden kalmıştır. Bulgulara dayanarak, havuç tozunun köpük mat kurutulması için optimum koşulların, köpürtme ajanı olarak peynir altı suyu proteini izolatı ve stabilizatör olarak lesitin kullanımı ile 60°C kurutma sıcaklığı olduğu belirlenmiştir.

Anahtar Kelimeler

• Köpük mat kurutma
• havuç tozu
• köpürtme ajanı
• karotenoid

Effect of drying temperature, foaming agent and stabilizer on some physical and chemical properties of carrot powder produced by foam mat drying

Öz

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.

Anahtar Kelimeler

• Foam mat drying
• carrot powder
• foaming agent
• carotenoid

Kaynakça

1. Abbasi, E., & Azizpour, M. (2016). Evaluation of physicochemical properties of foam mat dried sour cherry powder. LWT-Food Science and Technology, 68, 105-110.
2. Al Juhaimi, F., Özcan, M. M., Uslu, N., & Ghafoor, K. (2018). The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils. Journal of Food Science and Technology, 55(1), 190-197.
3. Araújo, C. d. S., Corrêa, J. L. G., Dev, S., Macedo, L. L., Vimercati, W. C., Rodrigues de Oliveira, C., & Pio, L. A. S. (2022). Influence of pretreatment with ethanol and drying temperature on physicochemical and antioxidant properties of white and red pulp pitayas dried in foam mat. Drying Technology, 40(3), 484-493. https://doi.org/10.1080/07373937.2020.1809446
4. Aslan, M., & Ertaş, N. (2021). Foam drying of aquafaba: Optimization with mixture design. Journal of Food Processing and Preservation, 45(3), e15185. https://doi.org/https://doi.org/10.1111/jfpp.15185
5. 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. Drying Technology, 35(5), 631-641.
6. Comunian, T. A., Silva, M. P., Moraes, I. C. F., & Favaro-Trindade, C. S. (2020). Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers. Food Research International, 130, 108901.
7. Çalışkan Koç, G., Tekgül, Y., Yüksel, A. N., Khanashyam, A. C., Kothakota, A., & Pandiselvam, R. (2022). Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties. Journal of Surfactants and Detergents, 25(5), 539-557. Damodaran, S. (1997). Food proteins: an overview. Food Science And Technology-New York-Marcel Dekker, 1-24.
8. Darniadi, S., Ifie, I., Ho, P., & Murray, B. (2019). Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder. Journal of Food Measurement and Characterization, 13(2), 1599-1606.

9. de Cól, C. D., Tischer, B., Hickmann Flôres, S., & Rech, R. (2021). Foam-mat drying of bacaba (Oenocarpus bacaba): Process characterization, physicochemical properties, and antioxidant activity. Food and Bioproducts Processing, 126, 23-31. https://doi.org/https://doi.org/10.1016/j.fbp.2020.12.004
10. de Freitas, B. S. M., Cavalcante, M. D., Cagnin, C., Silva, R. M. d., Plácido, G. R., & de Oliveira, D. E. C. (2018). Physical-chemical characterization of yellow mombin (Spondias mombin L.) foam-mat drying at different temperatures. Revista Brasileira de Engenharia Agrícola e Ambiental, 22, 430-435.
11. 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 technology, 328, 470-484. Demiray, E., Tulek, Y., & Yilmaz, Y. (2013). Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT-Food Science and Technology, 50(1), 172-176.
12. Dickinson, E. (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23(6), 1473-1482.
13. Fardiyah, Q., Rumhayati, B., & Khotimah, Y. H. (2017, 2018). The effect of temperature and concentration of foaming agent to the β-carotene content in product derived from carrots. International Conference on Chemistry and Material Science (IC2MS).
14. Francis, F. (1998). Colour analysis. In “Food Analysis” SS Nielsen. In: Aspen Publishers Gaithersburg, USA.
15. 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 Science and Technology, 66, 503-513.
16. Hernández-Santos, B., Martínez-Sánchez, C. E., Torruco-Uco, J. G., Rodríguez-Miranda, J., Ruiz-López, I. I., Vajando-Anaya, E. S., Carmona-García, R., & Herman-Lara, E. (2016). Evaluation of physical and chemical properties of carrots dried by Refractance Window drying. Drying Technology, 34(12), 1414-1422.
17. Hettiarachchy, N. S., & Ziegler, G. R. (1994). Protein functionality in food systems. CRC Press.
18. Janiszewska-Turak, E., & Witrowa-Rajchert, D. (2021). The influence of carrot pretreatment, type of carrier and disc speed on the physical and chemical properties of spray-dried carrot juice microcapsules. Drying Technology, 39(4), 439-449.
19. Kadam, D. M., Wilson, R. A., Kaur, S., & Manisha. (2012). Influence of Foam Mat Drying on Quality of Tomato Powder. International Journal of Food Properties, 15(1), 211-220. https://doi.org/10.1080/10942911003763701
20. Kadam, D. M., Wilson, R. A., Kaur, V., Chadha, S., Kaushik, P., Kaur, S., Patil, R. T., & Rai, D. R. (2012). Physicochemical and microbial quality evaluation of foam-mat-dried pineapple powder. International Journal of Food Science & Technology, 47(8), 1654-1659. https://doi.org/https://doi.org/10.1111/j.1365-2621.2012.03016.x
21. Kinsella, J. E. (1981). Functional properties of proteins: possible relationships between structure and function in foams. Food Chemistry, 7(4), 273-288.
22. Kocabiyik, H., & Tezer, D. (2009). Drying of carrot slices using infrared radiation. . International Journal of Food Science and Technology, 44(5), 953-959. https://doi.org/https://doi.org/10.1111/j.1365-2621.2008.01767.x
23. Kumar, G., Kumar, N., Prabhakar, P. K., & Kishore, A. (2022a). Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach. Critical Reviews in Food Science and Nutrition, 1-17. https://doi.org/10.1080/10408398.2022.2053061
24. Kumar, P. S., Keran, D. A., Pushpavalli, S., Shiva, K. N., & Uma, S. (2022b). Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder. International Journal of Biological Macromolecules, 218, 44-56.
25. Kumar, N., Sarkar, B. C., & Sharma, H. K. (2012). Mathematical modelling of thin layer hot air drying of carrot pomace. Journal of Food Science and Technology, 49(1), 33-41.
26. Lam, A., Can Karaca, A., Tyler, R., & Nickerson, M. (2018). Pea protein isolates: Structure, extraction, and functionality. Food Reviews International, 34(2), 126-147.
27. Lobo, F. A., Nascimento, M. A., Domingues, J. R., Falcão, D. Q., Hernanz, D., Heredia, F. J., & de Lima Araujo, K. G. (2017). Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity. Food Chemistry, 221, 258-266.
28. Makawi, S. Z. A., Taha, M. I., Zakaria, B. A., Siddig, B., Mahmod, H., Elhussein, A. R. M., & Kariem, E. A. G. (2009). Identification and quantification of 5-hydroxymethyl furfural HMF in some sugar-containing food products by HPLC. Pakistan Journal of Nutrition, 8(9), 1391-1396.
29. Meléndez-Martínez, A. J., Vicario, I. M., & Heredia, F. J. (2007). Analysis of carotenoids in orange juice. Journal of Food Composition and Analysis, 20(7), 638-649.
30. Muratore, G., Rizzo, V., Licciardello, F., & Maccarone, E. (2008). Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products. Food Chemistry, 111(4), 887-891.
31. Nakai, S. (2000). Egg Proteins for Functional Improvement. Egg Nutrition and Biotechnology, 205. Ng, M. L., & Sulaiman, R. (2018). Development of beetroot (Beta vulgaris) powder using foam mat drying. LWT, 88, 80-86.
32. Nunes, G., Nascimento, B. S., & Lima-Corrêa, R. A. B. (2022). Development of carrot top powders using foam mat drying. Journal of Food Processing and Preservation, 46(4), e16487. https://doi.org/https://doi.org/10.1111/jfpp.16487
33. Osama, K., Younis, K., Qadri, O. S., Parveen, S., & Siddiqui, M. H. (2022). Development of under-utilized kadam (Neolamarkia cadamba) powder using foam mat drying. LWT, 154, 112782. https://doi.org/https://doi.org/10.1016/j.lwt.2021.112782
34. Pérez-Gálvez, A., & Mínguez-Mosquera, M. I. (2004). Degradation, under Non-Oxygen-Mediated Autooxidation, of Carotenoid Profile Present in Paprika Oleoresins with Lipid Substrates of Different Fatty Acid Composition. Journal of Agricultural and Food Chemistry, 52(3), 632-637. https://doi.org/10.1021/jf0351063 Prachayawarakorn, S., Tia, W., Plyto, N., & Soponronnarit, S. (2008). Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering, 85(4), 509-517. Rada-Mendoza, M., Sanz, M. a. L., Olano, A. n., & Villamiel, M. (2004). Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods. Food Chemistry, 85(4), 605-609.
35. Rattanathanalerk, M., Chiewchan, N., & Srichumpoung, W. (2005). Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering, 66(2), 259-265. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2004.03.016
36. Raut, S., Md Saleh, R., Kirchhofer, P., Kulig, B., Hensel, O., & Sturm, B. (2021). Investigating the effect of different drying strategies on the quality parameters of Daucus carota L. using dynamic process control and measurement techniques. Food and Bioprocess Technology, 14(6), 1067-1088.
37. Rufián-Henares, J., Delgado-Andrade, C., & Morales, F. (2006). Analysis of heat-damage indices in breakfast cereals: Influence of composition. Journal of Cereal Science, 43(1), 63-69.
38. Rufián-Henares, J. A., & Delgado-Andrade, C. (2009). Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals. Food Research International, 42(3), 394-400.
39. Sangamithra, A., Venkatachalam, S., John, S. G., & Kuppuswamy, K. (2015). Foam mat drying of food materials: A review. Journal of Food Processing and Preservation, 39(6), 3165-3174.
40. Singh, R. P., & Heldman, D. R. (2001). Introduction to Food Engineering. Gulf Professional Publishing.
41. Stone, A. K., Karalash, A., Tyler, R. T., Warkentin, T. D., & Nickerson, M. T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76, 31-38.
42. Teoh, L. S., Lasekan, O., & Azeez, S. (2016). Quality Characteristics and Volatile Compounds of Foam Mat Dried Corn Flour. Journal of Food Quality, 39(5), 456-464. https://doi.org/https://doi.org/10.1111/jfq.12219
43. Tontul, I., & Topuz, A. (2013). Mixture design approach in wall material selection and evaluation of ultrasonic emulsification in flaxseed oil microencapsulation. Drying Technology, 31(12), 1362-1373.
44. Tontul, I., & Topuz, A. (2017). Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). LWT, 80, 294-303.
45. Tsai, P.-J., & She, C.-H. (2006). Significance of phenol− protein interactions in modifying the antioxidant capacity of peas. Journal of Agricultural and Food Chemistry, 54(22), 8491-8494.
46. Tuyen, C. K., Nguyen, M. H., & Roach, P. D. (2011). Effects of pre-treatments and air drying temperatures on colour and antioxidant properties of Gac fruit powder. International Journal of Food Engineering, 7(3).
47. Ustun, H., Ali, Q., Kurubas, M. S., Dogan, A., Balkhi, M., Peker, B., & Erkan, M. (2021). Influence of postharvest UV-C illumination on biochemical properties of green beans. Scientia Horticulturae, 289, 110499. https://doi.org/https://doi.org/10.1016/j.scienta.2021.110499
48. Varhan, E., Elmas, F., & Koç, M. (2019). Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder. Journal of Food Process Engineering, 42(4), e13022.
49. Varhan, E., & Koc, M. (2017). Köpük Kurutma Yöntemi ile Gıdaların Kurutulması. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 5(6), 637-645.
50. Wang, J., & Xi, Y. (2005). Drying characteristics and drying quality of carrot using a two-stage microwave process. Journal of Food Engineering, 68(4), 505-511.
51. Wang, M., Yuan, X., Zheng, Y., Wu, Z., Li, H., Li, H., & Yu, J. (2022). Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use. Food Chemistry, 395, 133576. https://doi.org/10.1016/j.foodchem.2022.133576
52. Wilson, R. A., Kadam, D. M., Chadha, S., Grewal, M. K., & Sharma, M. (2014). Evaluation of Physical and Chemical Properties of Foam‐Mat Dried Mango (M angifera indica) Powder during Storage. Journal of Food Processing and Preservation, 38(4), 1866-1874.
53. Yeh, C.-T., & Yen, G.-C. (2005). Effect of vegetables on human phenolsulfotransferases in relation to their antioxidant activity and total phenolics. Free Radical Research, 39(8), 893-904.
54. Yen, Y.-H., Shih, C.-H., & Chang, C.-H. (2008). Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot. Food Chemistry, 107(1), 265-272.
55. Zheng, X.-Z., Liu, C.-H., & Zhou, H. (2011). Optimization of parameters for microwave-assisted foam mat drying of blackcurrant pulp. Drying Technology, 29(2), 230-238.