EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY
Yıl: 2020 Cilt: 45 Sayı: 3 Sayfa Aralığı: 530 - 543 Metin Dili: İngilizce DOI: 10.15237/gida.GD20010 İndeks Tarihi: 14-03-2021
EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY
Öz: 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.
Anahtar Kelime: SÜS ELMASI (MALUS FLORIBUNDA) SUYUNUN KÖPÜK KURUMA DAVRANIŞI VE TOZ ÜRÜNÜN KALİTE ÖZELLİKLERİNİN BELİRLENMESİ
Öz: Malus floribunda (MF) bir peyzaj bitkisidir, ancak kırmızı meyve eti rengi ile doğal renk maddesi olarakkullanım 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 olmadığıbelirlenmiştir (P >0.05). Kuruma süresinin köpük haline getirilen örneklerde kısaldığı, bunun yanı sıraortalama Carr endeksi değerlerinin %17.3-26.0 ve Hausner oranının 1.21-1.35 arasında olduğu tespitedilmiştir. Köpük kurutma yöntemiyle kurutulan toz ürünün, tüm kurutma koşullarında kırmızılık veparlaklık değerleri, kontrol ve MD ilaveli örneklerden daha yüksektir (P <0.05), ancak antosiyaniniçeriğinin kuruma sıcaklığı artışına bağlı olarak azaldığı görülmüştür
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
- Acar, J., Gokmen, V. (2000). Meyve ve sebze teknolojisi: Meyve ve sebze suyu uretim teknolojisi. Hacettepe Universitesi Muhendislik Fakultesi Yayınlari, Ankara, 218p.
- 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 Hydrocoll, 97: 105205.
- Baniel, A., Fains, A., Popineau, Y. (1997). Foaming properties of egg albumen with a bubbling apparatus compared with whipping. J Food Sci, 62(2): 377-381.
- 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.
- Çakmak, H., Kumcuoğlu, S., Tavman, S. (2014). Mathematical modeling and thin layer drying of chicken meat enriched baguette bread slices. Gıda, 39(3): 131-138.
- 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., GrandaRestrepo, 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. Lebensm-Wiss 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 Nutr, 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. Colloids Surf 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.
- Kucuk, H., Midilli, A., Kilic, A., Dincer, I. (2014). A review on thin-layer drying-curve equations. Dry Technol, 32(7): 757-773.
- Ng, M.L., Sulaiman, R. (2018). Development of beetroot (Beta vulgaris) powder using foam mat drying. Lebensm-Wiss 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 Technol, 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. Turk J Agr Food Sci Tech, 5(6): 637-645.
- Yang, X., Foegeding, E.A. (2010). Effects of sucrose on egg white protein and whey protein isolate foams: factors determining properties of wet and dry foams (cakes). Food Hydrocoll, 24(2-3): 227-238.
- 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 microwaveassisted foam mat drying of blackcurrant pulp. Dry Technol, 29(2): 230-238
| APA | Cakmak H (2020). EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. , 530 - 543. 10.15237/gida.GD20010 |
| Chicago | Cakmak Hulya EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. (2020): 530 - 543. 10.15237/gida.GD20010 |
| MLA | Cakmak Hulya EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. , 2020, ss.530 - 543. 10.15237/gida.GD20010 |
| AMA | Cakmak H EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. . 2020; 530 - 543. 10.15237/gida.GD20010 |
| Vancouver | Cakmak H EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. . 2020; 530 - 543. 10.15237/gida.GD20010 |
| IEEE | Cakmak H "EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY." , ss.530 - 543, 2020. 10.15237/gida.GD20010 |
| ISNAD | Cakmak, Hulya. "EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY". (2020), 530-543. https://doi.org/10.15237/gida.GD20010 |
| APA | Cakmak H (2020). EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. GIDA, 45(3), 530 - 543. 10.15237/gida.GD20010 |
| Chicago | Cakmak Hulya EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. GIDA 45, no.3 (2020): 530 - 543. 10.15237/gida.GD20010 |
| MLA | Cakmak Hulya EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. GIDA, vol.45, no.3, 2020, ss.530 - 543. 10.15237/gida.GD20010 |
| AMA | Cakmak H EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. GIDA. 2020; 45(3): 530 - 543. 10.15237/gida.GD20010 |
| Vancouver | Cakmak H EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY. GIDA. 2020; 45(3): 530 - 543. 10.15237/gida.GD20010 |
| IEEE | Cakmak H "EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY." GIDA, 45, ss.530 - 543, 2020. 10.15237/gida.GD20010 |
| ISNAD | Cakmak, Hulya. "EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE(MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY". GIDA 45/3 (2020), 530-543. https://doi.org/10.15237/gida.GD20010 |
