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Journals / Gıda / 2020 / Cilt: 45 - Sayı: 3

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

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

Hülya ÇAKMAK
Journal
Gıda
Pages
530–543
Publication Date
2020-06-15
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant.
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Key Findings & Data:In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) levels on MF juice foam stability was evaluated.
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Malus floribunda · köpük · bakla proteini

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.

Özet

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.

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Cite This Article

ÇAKMAK, H. (2020). EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE (MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. Gıda, Cilt: 45 - Sayı: 3, 530–543. https://ajindex.com/articles/39000

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