Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 104-120 |
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Eyvaz Mohammadi M, Sharifi A. Evaluation of Beverage Powder Produced from Apricot Puree and Carrot extract by Foam-Mat DryingMethod. FSCT 2025; 22 (161) :104-120
URL: http://fsct.modares.ac.ir/article-7-76397-en.html
URL: http://fsct.modares.ac.ir/article-7-76397-en.html
1- Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
2- Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran ,asharifi81@gmail.com
2- Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran ,
Abstract: (111 Views)
The purpose of this research was to produce a beverage powder from apricot puree and carrot extract using the foam mat method and to investigate the physicochemical and sensory properties of the produced powder. First, a mixture of carrot extract, apricot puree and cardamom extract was prepared and then some chemical properties of the resulting mixture were measured. To prepare foam from this mixture, apricot, carrot and cardamom extracts were combined with each other with a ratio of 68:28.5: 0.5%. 3% albumin was used as a foaming agent and maltodextrin was used at 0, 10 and 20% levels as a foam stabilizer. The prepared foams were dried by two methods, freezing and hot air. The physicochemical and sensory characteristics of the prepared powders were measured. The drying method had a significant effect on the moisture content, antioxidant capacity, total phenol, beta-carotene content and sensory characteristics. While powder solubility, browning index were not affected by the drying method. Powders dried by foam mat-freezing method had more moisture content, beta-carotene compared to powders dried by hot air method. In samples dried by hot air method, phenol content, antioxidant capacity, and sensory characteristics were higher than samples of powders dried by foam mat freezing method. With increasing maltodextrin concentration, browning index, beta-carotene content, phenol content, antioxidant capacity and sensory characteristics decreased. Maltodextrin concentration had no significant effect on powder solubility. In addition, the 0% hot air maltodextrin treatment has relative superiority in sensory evaluation. In general, the results indicated that the powder produced by both foam mat freezing and hot air methods had acceptable physicochemical characteristics.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2024/08/3 | Accepted: 2025/01/18 | Published: 2025/06/22
Received: 2024/08/3 | Accepted: 2025/01/18 | Published: 2025/06/22
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