Volume 17, Issue 107 (2021)                   FSCT 2021, 17(107): 67-80 | Back to browse issues page


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Hajiaghaei M, Sharifi A. Evaluation of some physical properties of instant drink powder based on red beetroot extract by foam mat hot air drying and foam mat freeze drying. FSCT 2021; 17 (107) :67-80
URL: http://fsct.modares.ac.ir/article-7-40444-en.html
1- Islamic Azad University, Qazvin, Iran
2- Islamic Azad University, Qazvin, Iran , asharifi81@gmail.com
Abstract:   (2467 Views)
In this research, physical properties in instant drink powder made from red beetroot, quince fruit and cinnamon extract by foam-mat drying were investigated. The effect of independent variables regarding maltodextrin level and the method of drying (foam mat hot air drying and freeze-drying) on the moisture content, hygroscopicity; caking degree; bulk, tapped and particle density and solubility of powders were determined. Results showed as the maltodextrin level increased, hygroscopicity and caking degree of powders decreased. The highest values of bulk (0.62 ± 0.008 g/cm3) and tapped density (0.77 ± 0.007 g/cm3) belong to powders contain 20% of maltodextrin, prepared with foam mat hot air drying and the lowest values (0.25 ± 0.003 g/cm3, 0.31 ± 0.005 g/cm3 respectively for bulk and tapped density) observed in powders contain 20% of maltodextrin, prepared with foam mat freeze-drying. Powders contain 20% of maltodextrin in both methods of drying had the lowest values of particle density (1.04 ± 0.008 g/cm3 and 1.23 ± 0.02 g/cm3 respectively for 20% maltodextrin hot air foam mat dried and freeze foam mat dried samples). Powder solubility increased as the maltodextrin level increased. Hygroscopicity, caking degree, solubility and particle density in powders prepared from foam mat freeze-drying were higher than that of powders prepared with foam mat hot air drying. Bulk and tapped density of powder samples prepared with foam mat hot air drying (0.52 ± 0.1 g/cm3 and 0.67 ± 0.11 g/cm3 respectively) were higher than that of foam mat freeze-dried samples (0.36 ± 0.07 g/cm3 and 0.47 ± 0.1 g/cm3 respectively). Both independent variables (maltodextrin level and drying method) had a significant effect on hygroscopicity; caking degree; bulk, tapped and particle density and solubility. Results showed that the powder sample contains 20% maltodextrin prepared with foam mat hot air drying can be introduced as an optimal sample.
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Article Type: Original Research | Subject: Food formulations
Received: 2020/02/4 | Accepted: 2020/07/18 | Published: 2020/12/30

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