Foam drying of aquafaba: Optimization with mixture design
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of the present investigation was to optimize the variables of the aquafaba foam drying process using response surface methodology. Foaming conditions, amount of foaming agents (carboxymethylcellulose (CMC), Na-alginate, polydextrose, and whey powder) optimized by the mixture design of response surface methodology (RSM) minimizing foam density and drainage volume. The effect of different drying air temperatures (50, 60, and 70 degrees C) was then evaluated on the physico-chemical properties of foam-mat dried aquafaba powder. Different drying temperatures were significantly affected the color parameters (L* and a*) of powders (p < .05). An increase in the temperature also resulted in a decrease of 1.63-, 1.40-, and 1.42-fold in moisture, water activity, and wettability, respectively, and a 1.22-fold increase in hygroscopicity. Finally, solubility and water absorption index of powders effected no significantly with different drying temperature (p > .05). Practical applications Aquafaba have high protein content and health-promoting ingredients such as polyphenols and generally discarded as food waste. Aquafaba have high water content and limited shelf life, so the drying process is provided some advantages such as small volume and storage space, easy transportation, and long shelf life. Foam- mat drying process was successfully application for sensitive products due to rapid drying at lower temperature, retention of high nutrition, easy reconstitution characteristics, and cost-effective. The aquafaba powder can be used in bakery products, snacks, beverages, and ice creams in the food industry.
Açıklama
Anahtar Kelimeler
[Keyword Not Available]
Kaynak
Journal Of Food Processing And Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
45
Sayı
3
