Preparation of barberry powder produced by foam mat method and the effect of dryer temperature on its properties

Document Type : Research Article

Author

Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University

Abstract

The aim of this study was to achieve a foam mat with minimum density and maximum foam mat stability. In order to conduct research, first to produce foam, barberry juice is prepared, basil seed gum (BSG) is extracted and then foam is used using basil seed gum as a stabilizer in different concentrations (0, 0.1 and 0.3%) and agent Egg white powder (EWA) in different concentrations (0.5, 1 and 1.5%) at 50°C was prepared by Foam mat drying method. A concentration of 1.5% egg white and a concentration of 0.3% basil seed gum were selected as the optimal concentration. The effect of different drying temperatures (50, 60 and 700C) on solubility, water absorption capacity, color, bulk density, water activity and FTIR foam consisting of the optimal concentration of egg white powder and basil seed gum in the optimal concentration were investigated. The results of analysis of variance showed that increasing the drying temperature significantly increased the solubility, brightness in the produced powder, while the water absorption capacity, density and aw significantly decreased. At high drying temperatures, denaturation of proteins and placement of hydrophobic groups on their surface are the reasons for reduced water absorption. Basil seed gum can be used to improve foam stability in foods containing egg white albumin.

Graphical Abstract

Preparation of barberry powder produced by foam mat method and the effect of dryer temperature on its properties

Highlights

  • Stable foam of barberry juice formed using egg white powder and basil seed gum with a concentration of 1.5 and 0.3%, respectively.
  • Barberry juice powder was prepared well using hot air in the oven, by foam mat method.
  • The temperature of 70℃ hot air dryer has produced barberry powder with better quality properties.

Keywords

Main Subjects


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