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KMID : 1007520220310111423
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Food Science and Biotechnology
2022 Volume.31 No. 11 p.1423 ~ p.1431
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Effect of foaming parameters on the physical and phytochemical properties of tomato powder
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Farid Eman
Mounir Sabah
Talaat Eman
Elnemr Sherif
Siliha Hassan
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Abstract
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The objective of this work was to study the effect of foaming parameters on the physical and phytochemical properties of tomato powder. A central composite rotatable design of experiments was defined with two parameters (concentration of soy protein isolate [SPI]: 1?5% and whipping time: 2?14 min) with 5 levels for each parameter. The foam was prepared by whipping tomato puree after adding SPI and dried in a thin layer (4 mm?±?1) at 50 °C. The obtained results showed the predominant effect of the concentration of SPI on the physical and phytochemical properties compared to whipping time. The powder prepared under foaming conditions of 5% SPI and whipping time of 8 min showed an increase of 97, 39, 62, and 46% in the total phenolics, total flavonoids, antioxidant activity, and porosity, respectively, while the bulk density decreased by about 25%.
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KEYWORD
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Foam-mat-drying, Tomato powder, Soy protein isolate, Physical and phytochemical properties
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