Producing beetroot powder by using foaming agent maltodextrin and milk protein concentrate in foam mat-microwave drying method

Document Type : Research Article

Authors

1 Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad,Iran

2 Department of food sciene and technology, shahreza,, Islamic Azad University, shahreza, iran

3 Department of Biosystem Engineering, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

4 Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran

Abstract

Introduction: Beetroot (Beta vulgaris L.) is a good source of dietary fibers, minerals, vitamins, antioxidants, betalains and phenolic compounds. Drying is one of the oldest ways to preserve food and increase its shelf life. Drying with normal methods causes a lot of damage to the flavor and nutrients due to the long time of the drying process and high temperature. Drying with microwave can significantly remove these disadvantages. The use of microwaves in drying significantly reduces the process time and improves the reabsorption and shrinkage characteristics of the product. Foam \mat drying is a new method that takes place in a shorter and faster time than the traditional method of drying with hot air. This method is used to dry liquid or semi-liquid food such as fruit juice and fruit puree or vegetables. The subject of this research is to produce beetroot powder using the foammat method in order to improve the nutritional value and increase the shelf life.

Materials and methods: 15 treatments were defined using Design Expert version 11 software and considering three independent variables [maltodextrin (MD), milk protein concerate (MPC], microwave power). The foam produced from maltodextrin and MPC with the same concentration (0-10%) was dissolved in 100 ml of distilled water and then added to 200 g of chopped beet pulp and the mixture and prepared foam was spread in a special tray with a thickness of 1 cm. Drying operation was done in a microwave with power intensity (400-800). Then the produced powder of beetroot was evaluated in terms of some physicochemical characteristics and the responses of the treatments were analyzed by the response surface method (RSM) and the central composite design (CCD) and the optimal sample was obtained.

Graphical Abstract

Producing beetroot powder by using foaming agent maltodextrin and milk protein concentrate in foam mat-microwave drying method

Highlights

  • Red beet root powder produced by using microwave-assisted foam mat drying method.
  • The effect of process parameters (Malt dextrin and milk protein concentrate (MPC) as the
    foaming agent was evaluated
  • Molecular interactions in the formation of foam and powder structure have been much discussed and
  • The optimal process condition was determined using response surface methodology (RSM).
  • The FTIR spectra of the optimal and control confirmed the interaction of functional groups of amide and
    carbonyl groups in the control sample higher than optimal sample.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 11, Issue 2
February 2024
Pages 114-139

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History

  • Receive Date: 14 January 2024
  • Revise Date: 03 February 2024
  • Accept Date: 12 February 2024

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