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Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe

The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties, drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis melo) were analysed. Results showed that foam mat drying of cantaloupe puree with 10% GA has better foam density, foam...

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Main Authors: Tan, Suet Lin, Sulaiman, Rabiha, Rukayadi, Yaya, Ramli, Shazini
Format: Article
Language:English
Published: Elsevier 2021
Online Access:http://psasir.upm.edu.my/id/eprint/96899/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/96899/
https://www.sciencedirect.com/science/article/pii/S0268005X20328666
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spelling my.upm.eprints.968992022-11-30T05:56:21Z http://psasir.upm.edu.my/id/eprint/96899/ Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe Tan, Suet Lin Sulaiman, Rabiha Rukayadi, Yaya Ramli, Shazini The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties, drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis melo) were analysed. Results showed that foam mat drying of cantaloupe puree with 10% GA has better foam density, foam expansion, and foam stability. The Page model fits the foam mat drying behavior of cantaloupe foam with different concentrations of GA at a constant temperature of 55 °C. The moisture content of foam mat dried cantaloupe powder was ranged from 3.29 to 4.64%. The powder flowability was significantly affected by the GA concentration. The powder produced at higher GA concentration showed good powder flowability and lower cohesiveness. Fresh cantaloupe fruit can be preserved into foam mat dried cantaloupe powder and used as a food ingredient in a variety of food products. Applications of foam mat dried cantaloupe powder in cake icing gave a natural colorant with antioxidants and no significant changes on flow behavior index of the icing viscosity. Elsevier 2021 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/96899/1/ABSTRACT.pdf Tan, Suet Lin and Sulaiman, Rabiha and Rukayadi, Yaya and Ramli, Shazini (2021) Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe. Food Hydrocolloids, 116. art. no. 106492. pp. 1-10. ISSN 0268-005X https://www.sciencedirect.com/science/article/pii/S0268005X20328666 10.1016/j.foodhyd.2020.106492
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 The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties, drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis melo) were analysed. Results showed that foam mat drying of cantaloupe puree with 10% GA has better foam density, foam expansion, and foam stability. The Page model fits the foam mat drying behavior of cantaloupe foam with different concentrations of GA at a constant temperature of 55 °C. The moisture content of foam mat dried cantaloupe powder was ranged from 3.29 to 4.64%. The powder flowability was significantly affected by the GA concentration. The powder produced at higher GA concentration showed good powder flowability and lower cohesiveness. Fresh cantaloupe fruit can be preserved into foam mat dried cantaloupe powder and used as a food ingredient in a variety of food products. Applications of foam mat dried cantaloupe powder in cake icing gave a natural colorant with antioxidants and no significant changes on flow behavior index of the icing viscosity.
format Article
author Tan, Suet Lin
Sulaiman, Rabiha
Rukayadi, Yaya
Ramli, Shazini
spellingShingle Tan, Suet Lin
Sulaiman, Rabiha
Rukayadi, Yaya
Ramli, Shazini
Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
author_facet Tan, Suet Lin
Sulaiman, Rabiha
Rukayadi, Yaya
Ramli, Shazini
author_sort Tan, Suet Lin
title Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
title_short Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
title_full Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
title_fullStr Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
title_full_unstemmed Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
title_sort effect of gum arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
publisher Elsevier
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/96899/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/96899/
https://www.sciencedirect.com/science/article/pii/S0268005X20328666
_version_ 1751538267619065856
score 13.244369

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