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Information Journal Paper

Title

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

Pages

  67-80

Abstract

 In this research, some of the physical properties of 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 (0, 10, 20 and 30%) and the method of drying (Foam mat hot air drying and Foam mat 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 (p≥ 0. 05). The highest values of bulk (0. 62 ± 0. 008 g/cm 3 ) and tapped density (0. 77 ± 0. 007 g/cm 3 ) belonged to powders contain 20% of Maltodextrin, prepared with Foam mat hot air drying and the lowest values (0. 25 ± 0. 003 g/cm 3 and 0. 31 ± 0. 005 g/cm 3 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 foam mat hot air dried and foam mat freeze-dried samples). Powder solubility increased significantly as the Maltodextrin level increased (p ≥ 0. 05). Hygroscopicity, caking degree, solubility, and particle density in powders prepared with Foam mat freeze-drying were higher than that of powders prepared with Foam mat hot air drying (p≥ 0. 05). Bulk and tapped density of powder samples prepared with Foam mat hot air drying (0. 52 ± 0. 1 g/cm 3 and 0. 67 ± 0. 11 g/cm 3 respectively) were higher than that of foam mat freeze-dried samples (0. 36 ± 0. 07 g/cm 3 and 0. 47 ± 0. 1 g/cm 3 respectively) (p≥ 0. 05). Both independent variables (Maltodextrin level and drying method) had a significant effect on hygroscopicity; caking degree; bulk, tapped and particle density, and solubility (p≥ 0/05). 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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    APA: Copy

    HAJIAGHAEI, M., & SHARIFI, A.. (2021). 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. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(107 ), 67-80. SID. https://sid.ir/paper/399413/en

    Vancouver: Copy

    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. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(107 ):67-80. Available from: https://sid.ir/paper/399413/en

    IEEE: Copy

    M. HAJIAGHAEI, and A. SHARIFI, “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,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 107 , pp. 67–80, 2021, [Online]. Available: https://sid.ir/paper/399413/en

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