Color and rehydration characteristics of natural red colorant of foam mat dried Hibiscus sabdariffa L. powder
This research was aimed to develop natural red colorant powder from Hibiscus sabdariffa L. fruit using foam mat drying. Egg albumen (EA) at different concentrations (5–20% w/w) was used as a foaming agent, and samples were whipped for 10 minutes. The samples were hot air dried at 50°C for 6 hours. E...
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| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Taylor & Francis
2019
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/80957/1/COLOR.pdf |
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| 要約: | This research was aimed to develop natural red colorant powder from Hibiscus sabdariffa L. fruit using foam mat drying. Egg albumen (EA) at different concentrations (5–20% w/w) was used as a foaming agent, and samples were whipped for 10 minutes. The samples were hot air dried at 50°C for 6 hours. Effect of EA concentration on the foam properties and physicochemical properties of the powders were analyzed. In addition, the effect of temperatures (10–80°C) on color and rehydration characteristics of rehydrated powders were studied. The result showed that 15% EA concentration of foam mat dried H. sabdariffa L. powder has good quality characteristics. |
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