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Quality characteristics and volatile compounds of foam mat dried corn flour

Foam mat drying is good in dehydrating liquid foods in a short time. The porous structure of foam material contributes to high drying rate and consequently shorter dehydration time. Corn flour was produced using foam mat drying and its quality was compared to freeze-dried corn flour. Different conce...

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Main Authors: Teoh, Li Shing, Lasekan, Ola, Azeez, Shakirah
Format: Article
Language:English
Published: Wiley-Blackwell Publishing 2016
Online Access:http://psasir.upm.edu.my/id/eprint/53709/1/Quality%20Characteristics%20and%20Volatile%20Compounds%20of%20Foam%20Mat%20Dried%20Corn%20Flour.pdf
http://psasir.upm.edu.my/id/eprint/53709/
http://onlinelibrary.wiley.com/doi/10.1111/jfq.12219/abstract
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spelling my.upm.eprints.537092018-01-10T04:34:32Z http://psasir.upm.edu.my/id/eprint/53709/ Quality characteristics and volatile compounds of foam mat dried corn flour Teoh, Li Shing Lasekan, Ola Azeez, Shakirah Foam mat drying is good in dehydrating liquid foods in a short time. The porous structure of foam material contributes to high drying rate and consequently shorter dehydration time. Corn flour was produced using foam mat drying and its quality was compared to freeze-dried corn flour. Different concentrations of egg albumen (10, 15 and 20%) and whipping time (5, 10 and 15 min) were used. Foaming characteristics of corn slurry produced were investigated. Corn slurry produced with 20% egg albumen and 15 min whipping time was chosen and the slurry was dried at different temperatures (60, 70 and 80C). Their physicochemical properties and volatile compounds were determined. Foam mat dried corn flour at 60C was found to be the overall optimum corn flour with the highest nutritional composition (protein, 21.51%; crude fat, 4.16%; and crude fiber, 7.52%). However, freeze-dried corn flour gave better color appearance and more volatile compounds. Wiley-Blackwell Publishing 2016-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/53709/1/Quality%20Characteristics%20and%20Volatile%20Compounds%20of%20Foam%20Mat%20Dried%20Corn%20Flour.pdf Teoh, Li Shing and Lasekan, Ola and Azeez, Shakirah (2016) Quality characteristics and volatile compounds of foam mat dried corn flour. Journal of Food Quality, 39 (5). pp. 456-464. ISSN 0146-9428; ESSN: 1745-4557 http://onlinelibrary.wiley.com/doi/10.1111/jfq.12219/abstract 10.1111/jfq.12219
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Foam mat drying is good in dehydrating liquid foods in a short time. The porous structure of foam material contributes to high drying rate and consequently shorter dehydration time. Corn flour was produced using foam mat drying and its quality was compared to freeze-dried corn flour. Different concentrations of egg albumen (10, 15 and 20%) and whipping time (5, 10 and 15 min) were used. Foaming characteristics of corn slurry produced were investigated. Corn slurry produced with 20% egg albumen and 15 min whipping time was chosen and the slurry was dried at different temperatures (60, 70 and 80C). Their physicochemical properties and volatile compounds were determined. Foam mat dried corn flour at 60C was found to be the overall optimum corn flour with the highest nutritional composition (protein, 21.51%; crude fat, 4.16%; and crude fiber, 7.52%). However, freeze-dried corn flour gave better color appearance and more volatile compounds.
format Article
author Teoh, Li Shing
Lasekan, Ola
Azeez, Shakirah
spellingShingle Teoh, Li Shing
Lasekan, Ola
Azeez, Shakirah
Quality characteristics and volatile compounds of foam mat dried corn flour
author_facet Teoh, Li Shing
Lasekan, Ola
Azeez, Shakirah
author_sort Teoh, Li Shing
title Quality characteristics and volatile compounds of foam mat dried corn flour
title_short Quality characteristics and volatile compounds of foam mat dried corn flour
title_full Quality characteristics and volatile compounds of foam mat dried corn flour
title_fullStr Quality characteristics and volatile compounds of foam mat dried corn flour
title_full_unstemmed Quality characteristics and volatile compounds of foam mat dried corn flour
title_sort quality characteristics and volatile compounds of foam mat dried corn flour
publisher Wiley-Blackwell Publishing
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/53709/1/Quality%20Characteristics%20and%20Volatile%20Compounds%20of%20Foam%20Mat%20Dried%20Corn%20Flour.pdf
http://psasir.upm.edu.my/id/eprint/53709/
http://onlinelibrary.wiley.com/doi/10.1111/jfq.12219/abstract
_version_ 1643835466512859136
score 13.211869

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