Foam drying of aquafaba: Optimization with mixture design

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dc.contributor.authorAslan, Mine
dc.contributor.authorErtas, Nilgun
dc.date.accessioned2024-02-23T14:24:24Z
dc.date.available2024-02-23T14:24:24Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1111/jfpp.15185
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85099401063en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.15185
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13943
dc.identifier.volume45en_US
dc.identifier.wosWOS:000607247200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleFoam drying of aquafaba: Optimization with mixture designen_US
dc.typeArticleen_US

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