Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce

IF 0.2 Q4 AGRONOMY
agriTECH Pub Date : 2023-09-30 DOI:10.22146/agritech.71102
Novita Indrianti, Devri Pramesti Putri, Lista Eka Yulianti, Nok Afifah, Lia Ratnawati, Achmat Sarifudin, Siti Khudaifanny Dasa Febrianti Asna Putri, Diah Artati, Supriyanto Supriyanto, Dede Sukarta
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Abstract

Pasta is a convenient and ready-to-cook meal usually served with sauce. Therefore, this research aimed to explore the optimal parameters for foaming and drying through the foam-mat drying method, intending to achieve superior foam properties and convert pasta sauce into powdered form. The Central Composite Design methodology was employed to ascertain the influence of four independent variables, namely egg white concentration, CMC concentration, water-to-pasta sauce ratio, and whipping time, on the properties of the foam. The drying conditions were orchestrated using a completely randomized design with a single factor comprising three levels, denoting drying temperatures of 50, 60, and 70 °C. The results showed that heightened egg white concentration, water-to-sauce ratio, and whipping time correlated positively with expansion volume and inversely affected foam density as well as drainage volume. Meanwhile, elevated CMC concentration exhibited a diminishing impact on expansion volume with increase in foam density and drainage volume. The optimized conditions conducive to the generation of superior foam properties were 8.99% egg white concentration, 0.1% CMC concentration, 0.54:1 ratio of water to pasta sauce, and 5 minutes of whipping time. The higher drying temperature resulted in lower moisture content, , WAI (water absorption index), and hygroscopicity of pasta sauce powder, with an increase in WSI (water solubility index) and color (lightness). The most favorable drying temperature was determined to be 60 °C, which led to a pasta sauce powder of 7.67% moisture content, 0.21, WAI 8.55 g/g, WSI 0.53%, hygroscopicity 5.65% and color (L 57.21, a 13.83, and b 16.01).
泡沫性能优化及干燥温度对意大利面酱泡沫垫干燥的影响
意大利面是一种方便的即食食物,通常配上酱汁。因此,本研究旨在通过泡沫垫干燥法,探索发泡和干燥的最佳参数,以获得优异的泡沫性能,并将意大利面酱转化为粉末状。采用中心复合设计方法确定四个自变量,即蛋清浓度、CMC浓度、水与意面酱比和打发时间对泡沫性能的影响。干燥条件采用完全随机设计,单因素包括三个水平,分别表示干燥温度为50,60和70°C。结果表明:蛋清浓度、水酱比和搅拌时间的增加与膨胀体积呈正相关,与泡沫密度和排水体积呈负相关;CMC浓度升高对膨胀体积的影响随泡沫密度和排水体积的增加而减小。优化条件为蛋清浓度8.99%、CMC浓度0.1%、水与酱料比0.54:1、搅拌时间5 min,有利于产生优异的泡沫性能。较高的干燥温度降低了意大利面酱粉的含水率、吸水指数、吸湿性,提高了意大利面酱粉的水溶性指数WSI和颜色亮度。最佳干燥温度为60℃,可制得水分含量为7.67%、0.21、WAI为8.55 g/g、WSI为0.53%、吸湿率为5.65%、颜色为L 57.21、a 13.83、b 16.01的意大利面酱粉。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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agriTECH
agriTECH AGRONOMY-
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30
审稿时长
24 weeks
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