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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| Format: | Article |
| Language: | English |
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Elsevier
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/96899/ http://psasir.upm.edu.my/id/eprint/96899/1/ABSTRACT.pdf |
| _version_ | 1848862471169769472 |
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| author | Tan, Suet Lin Sulaiman, Rabiha Rukayadi, Yaya Ramli, Shazini |
| author_facet | Tan, Suet Lin Sulaiman, Rabiha Rukayadi, Yaya Ramli, Shazini |
| author_sort | Tan, Suet Lin |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T13:17:33Z |
| format | Article |
| id | upm-96899 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:17:33Z |
| publishDate | 2021 |
| publisher | Elsevier |
| recordtype | eprints |
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| spelling | upm-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 |
| 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 |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/96899/ http://psasir.upm.edu.my/id/eprint/96899/ http://psasir.upm.edu.my/id/eprint/96899/ http://psasir.upm.edu.my/id/eprint/96899/1/ABSTRACT.pdf |