DRYING OF ONION PASTE TO DEVELOP POWDERS BY FOAM-MAT DRYING PROCESS USING SOY PROTEIN AS FOAMING AGENT

文献类型： 外文期刊

第一作者： Farooq, Muhammad

作者： Farooq, Muhammad;Solangi, Iftikhar Ahmed;Wang Yunyang;Iqba, M. Javed;Shukat, Rizwan;Cristina, Moale;Ilyas, Naila

作者机构：

关键词： Food Processing; Dehydration; Spoilage; Preservation; Foaming; Powder

期刊名称：CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：0.5； 五年影响因子：0.4 ）

ISSN： 2066-6845

年卷期： 2021 年 13 卷 2 期

页码：

收录情况： SCI

摘要： Onion (Allium cepa) is locally called piaz. It is a biennial, herbaceous, winter seasoned and cross-pollinated bulb crop belonging to Family Alliaceae. High moisture content of onion render it to be affected by microbial and enzymatic spoilage. Drying is a very effective way to preserve onion for a long time. Onion powder was prepared by foam mat drying technique in which onion paste was treated with different concentration of soy protein (0%, 4%, 8% and 12%) as foaming agent and Carboxyl methylcellulose (0.5%) as foam stabilizer and these were dried in hot air tray drier at different temperatures (55 degrees C, 65 degrees C and 75 degrees C) with 3mm sheet thickness of onion foams. Effect of different concentration of foaming agent and drying temperature was studied on moisture loss drying rate of onion paste. Increase in concentration of foaming agent significantly increased the drying rate from 0.422 +/- 0.169 (Control) to 0.744 +/- 0.169 (soy protein). Foamed onion paste were dried faster than un-foamed which decreased the drying time of 5 hours for foamed onion paste at 65 degrees C and 75 degrees C. Foamed onion pastes were dried in 300, 240 and 300 min at 55 degrees C, 65 degrees C and 75 degrees C temperature respectively, with 12 % concentration of soy protein as foaming agent while un-foamed pastes were dried in 600, 420 and 480 mints at 55 degrees C, 65 degrees C and 75 degrees C temperature respectively. Soy protein 12% and 65 degrees C drying temperature was found best for drying of onion paste to develop powder.

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