Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigating the Effect of Resting Time and Foam Mixing Variables on Paprika Powder Produced by Microwave-Assisted Foam Drying

Document Type : Original Research

Authors
somayeh sanjari banestsni 1
Nafiseh Jahanbakhshian 2
Sediqeh Soleimanifard 3
Maryam Khakbaz Heshmati 4
Zahra Beig Mohammadi 5
1 Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran.
2 Department of Food Science and Technology, ShK.C., Islamic Azad University, Shahrekord, Iran.
3 Department of Food Science and Technology, University of Zabol, Zabol, Iran.
4 Department of Food Science and Technology University of Tabriz, Tabriz, Iran.
5 Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
10.48311/fsct.2026.83999.0
Abstract
In this study, the physicochemical and qualitative properties of paprika powder were investigated using microwave foam drying, influenced by two independent variables: resting time (0–20 minutes) and foam mixing time (1–10 minutes). The foam was prepared with 10% maltodextrin and 10% milk protein concentrate, and the resulting powder was evaluated in terms of porosity, expansion, and color characteristics. Process optimization was performed using response surface methodology (RSM). The results indicated that foam porosity significantly increased (p ≤ 0.05) with decreasing resting time and increasing mixing time, ranging from 0.058 to 0.090. This response exhibited a linear relationship with the independent variables, with a high coefficient of determination (R² = 0.97). Conversely, foam expansion (ranging from 13.84 to 2.22) showed a significant linear decrease with increasing mixing time, with an R² value of 0.57 (p ≤ 0.05). For the resulting powder, porosity ranged from 0.01 to 0.12, and the values of the color parameters L*, a*, b*, browning index (BI), and chroma ranged from 16.48–27.33, 9.53–27.90, 13.31–87.13, 46.79–53.13, and 15.11–34.30, respectively. These parameters increased with decreasing resting time and increasing mixing time. The fitted models adequately represented the experimental data and can be used for predictive purposes. Significant (p ≤ 0.05) linear and interaction effects of the independent variables were observed for L*, a*, b*, BI, and chroma. However, the effects on the Hue angle were not statistically significant (p ≥ 0.05). Among all responses, mixing time had the most pronounced effect, except for the Hue angle, which showed the highest coefficient in its respective model.
Keywords
Paprika powder
milk protein concentrate
maltodextrin
foam mat
microwave

Subjects

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