Preparation and characterization of cantaloupe (Cucumis melo L. reticulatus cv. Glamour) fruit powder using foam mat drying and spray drying
Fresh cantaloupe is highly perishable and has a short shelf life. Therefore, drying is used to preserve the quality of cantaloupe fruit in the form of powder that is stable over a longer storage period. The objectives of this research were (i) to evaluate the effect of Arabic gum concentration on...
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| Format: | Thesis |
| Language: | English |
| Published: |
2020
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/98236/1/FSTM%202021%2016%20-%20IR.pdf http://psasir.upm.edu.my/id/eprint/98236/ |
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| Summary: | Fresh cantaloupe is highly perishable and has a short shelf life. Therefore,
drying is used to preserve the quality of cantaloupe fruit in the form of powder
that is stable over a longer storage period. The objectives of this research were
(i) to evaluate the effect of Arabic gum concentration on the foam properties,
drying curve and physicochemical properties of foam mat dried cantaloupe
powder, (ii) to evaluate the effect of Arabic gum concentration on
physicochemical properties of spray dried cantaloupe powder, (iii) to determine
the storage stability of foam mat dried and spray dried cantaloupe powder at
room temperature (25 ± 2 °C, 50-70% RH) and accelerated condition (38 ± 2
°C, 90 ± 2% RH) and (iv) to determine the rheological properties of cake icing
incorporated with foam mat dried and spray dried cantaloupe powder.
Cantaloupe puree (with pulp) was foam mat dried (FMD) using Arabic gum
(AG) at different concentrations (0-15%) in cabinet dryer at 55 °C with 3 mm
foam thickness. The results showed that cantaloupe pulp with 10% AG gave
better foam properties. Page model fitted well the drying curve of FMD of
cantaloupe. FMD cantaloupe powder with 10% AG showed better flowability
and lower moisture content, hygroscopicity and cohesiveness. For spray
drying, cantaloupe juice (without pulp) was dried with AG concentrations (0-
15%) at inlet temperature at 170 °C and outlet temperature at 90 °C. Spray
dried (SD) cantaloupe powder produced with 10% AG exhibited the best quality
in terms of moisture content, hygroscopicity, hue, water solubility index and
total carotenoid content. Therefore, FMD and SD cantaloupe powders with
10% AG were chosen for storage study and application in cake icing. After 6
months of storage, FMD and SD cantaloupe powders were safe to be
consumed as the total plate count, yeast and mould and Bacillus cereus had
less than 4.40 and 3.38 log CFU/ml, respectively. The degradation of
carotenoid content of cantaloupe powders followed first order reaction. A
rheological test was done on the cake icing incorporated with 10% AG of FMD and SD cantaloupe powder in the temperature range of 15 to 35 °C. Cake icing
incorporated with cantaloupe powders fitted the Power law model and the flow
behaviour index (n) of the icings were between 0.104 and 0.156 showed no
significant difference (p > 0.05) with the control sample. The icing incorporated
with FMD and SD cantaloupe powder showed higher b* value compared to the
control sample. FMD and SD cantaloupe powder can be used as a natural
colourant and are suitable for confectionery products such as cake icing. The
data in this study is useful in food product development and the use of AG
could provide more information in foam mat drying using AG as carrier agent. |
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