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Development of beetroot (Beta vulgaris) powder using foam mat drying

Beetroot (Beta vulgaris) is normally used as natural food colorants in food industry. The objectives of this research are (1) to determine the effect of types (egg albumen and fish gelatine) and different concentrations of foaming agents on foam properties of foam mat drying beetroot, (2) to evaluat...

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Main Authors: Ng, Mei Ling, Sulaiman, Rabiha
格式: Article
語言:English
出版: Elsevier 2018
在線閱讀:http://psasir.upm.edu.my/id/eprint/72255/1/Development%20of%20beetroot%20%28Beta%20vulgaris%29%20powder%20using%20foam%20mat%20drying.pdf
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spelling oai:psasir.upm.edu.my:72255 http://psasir.upm.edu.my/id/eprint/72255/ Development of beetroot (Beta vulgaris) powder using foam mat drying Ng, Mei Ling Sulaiman, Rabiha Beetroot (Beta vulgaris) is normally used as natural food colorants in food industry. The objectives of this research are (1) to determine the effect of types (egg albumen and fish gelatine) and different concentrations of foaming agents on foam properties of foam mat drying beetroot, (2) to evaluate the physicochemical properties (color, pH, Brix, bulk density, water activity, hygroscopicity and moisture content) of foam dried beetroot powder, and (3) to determine the effect of temperature on rehydration ratio and color changes of rehydrated foam mat dried beetroot powder. Beetroot foam was spread at 3 mm thickness and hot air dried at 50 °C for 6 h in cabinet dryer. Beetroot pulp can be successfully foamed using egg albumen and fish gelatine as foaming agents, further hot air dried and grinded into powder. In this experiment, beetroot powder after foam mat drying was considered as hygroscopic food and resulted in lighter and reddish in colour. After rehydrating foam mat dried beetroot powder, L* value decreased but a* and b* values increased. Generally, sample beetroot with fish gelatine (BFG) had good foam expansion, foam density, hygroscopicity, water activity, and red color's powder. Elsevier 2018-02 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72255/1/Development%20of%20beetroot%20%28Beta%20vulgaris%29%20powder%20using%20foam%20mat%20drying.pdf Ng, Mei Ling and Sulaiman, Rabiha (2018) Development of beetroot (Beta vulgaris) powder using foam mat drying. LWT - Food Science and Technology, 88. 80 - 86. ISSN 0023-6438 https://www.sciencedirect.com/science/article/pii/S0023643817306023 10.1016/j.lwt.2017.08.032
institution UPM IR
collection UPM IR
language English
description Beetroot (Beta vulgaris) is normally used as natural food colorants in food industry. The objectives of this research are (1) to determine the effect of types (egg albumen and fish gelatine) and different concentrations of foaming agents on foam properties of foam mat drying beetroot, (2) to evaluate the physicochemical properties (color, pH, Brix, bulk density, water activity, hygroscopicity and moisture content) of foam dried beetroot powder, and (3) to determine the effect of temperature on rehydration ratio and color changes of rehydrated foam mat dried beetroot powder. Beetroot foam was spread at 3 mm thickness and hot air dried at 50 °C for 6 h in cabinet dryer. Beetroot pulp can be successfully foamed using egg albumen and fish gelatine as foaming agents, further hot air dried and grinded into powder. In this experiment, beetroot powder after foam mat drying was considered as hygroscopic food and resulted in lighter and reddish in colour. After rehydrating foam mat dried beetroot powder, L* value decreased but a* and b* values increased. Generally, sample beetroot with fish gelatine (BFG) had good foam expansion, foam density, hygroscopicity, water activity, and red color's powder.
format Article
author Ng, Mei Ling
Sulaiman, Rabiha
spellingShingle Ng, Mei Ling
Sulaiman, Rabiha
Development of beetroot (Beta vulgaris) powder using foam mat drying
author_facet Ng, Mei Ling
Sulaiman, Rabiha
author_sort Ng, Mei Ling
title Development of beetroot (Beta vulgaris) powder using foam mat drying
title_short Development of beetroot (Beta vulgaris) powder using foam mat drying
title_full Development of beetroot (Beta vulgaris) powder using foam mat drying
title_fullStr Development of beetroot (Beta vulgaris) powder using foam mat drying
title_full_unstemmed Development of beetroot (Beta vulgaris) powder using foam mat drying
title_sort development of beetroot (beta vulgaris) powder using foam mat drying
publisher Elsevier
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/72255/1/Development%20of%20beetroot%20%28Beta%20vulgaris%29%20powder%20using%20foam%20mat%20drying.pdf
_version_ 1819299023617523712
score 13.4562235

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