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Asian Journal of Dairy and Food Research

Effect of foaming agent concentration and drying temperature on physiochemical and antimicrobial properties of foam mat dried powder

DOI: 10.5958/0976-0563.2015.00008.1    | Article Id: DR-928 | Page : 39-43
Citation :- Effect of foaming agent concentration and drying temperature on physiochemical and antimicrobial properties of foam mat dried powder.Asian Journal of Dairy and Food Research.2015.(34):39-43
Veerapandian Chandrasekar*, John Swamy Gabriela, K. Kannan and A. Sangamithra chandrufpe@gmail.com
Address : Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore-642 205, India.

Abstract

Mixed vegetable (bitter gourd, tomato and cucumber) juice powder was produced by foam mat drying method by varying foaming agent concentration and drying temperature. Foam properties of mixed vegetable juice, phytochemical and antimicrobial properties of powder were analyzed. The foam expansion, foam stability and solubility index were increased from 79.2 to 104 %; 68.7 to 97% and 79 to 92%, respectively. Foam density was decreased from 0.2 to 0.17 g/cm3. Total phenol and Beta-carotene content were varied from 13.4 to 8.6 mg/g and 3.86 to 2.45 mg/g, respectively. Increasing foaming agent concentration increased the total phenol and beta-carotene content of powder. The maximum antibacterial and antifungal activities were observed as 9±0 and 9± 0.5 mm, respectively of minimum inhibition zone for the powder dried at 50o C with 30% of foaming agent and the minimum antibacterial and antifungal activities were observed as 7±0.5 and 6±0.5 mm, respectively was observed in powder dried at 70oC with 10% of foaming agent concentration.

Keywords

Antimicrobial properties Foam mat drying Mixed vegetable juice powder Phytochemical.

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