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

https://doi.org/10.22146/agritech.71102

Novita Indrianti(1*), Devri Pramesti Putri(2), Lista Eka Yulianti(3), Nok Afifah(4), Lia Ratnawati(5), Achmat Sarifudin(6), Siti Khudaifanny Dasa Febrianti Asna Putri(7), Diah Artati(8), Supriyanto Supriyanto(9), Dede Sukarta(10)

(1) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(2) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(3) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(4) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(5) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(6) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(7) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(8) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(9) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(10) Research Center for Appropriate Technology, National Research and Innovation Agency, Jl. K.S Tubun No. 5, Subang, West Java
(*) Corresponding Author

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).

Keywords


Foam-mat drying; foam properties; pasta sauce

Full Text:

PDF


References

Abbasi, E., & Azizpour, M. (2016). Evaluation of physicochemical properties of foam mat dried sour cherry powder. LWT - Food Science and Technology, 68, 105–110. https://doi.org/10.1016/j.lwt.2015.12.004

Afifah, N., Sarifudin, A., Kumalasari, R., Indrianti, N., Ratnawati, L., Karim, M. A., Hanifah, U., Haryanto, A., Siregar, Y. H., Rahmawati, L., & Taufan, A. (2022). Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato. Czech Journal of Food Sciences, https://doi.org/10.17221/221/2021-CJFS.

Albano, E. ., Ma, H., & Qu, W. (2011). Influence of air temperature on the drying kinetics and quality of tomato slices. Journal of Food Processing & Technology, 02(05), 1–9. https://doi.org/10.4172/2157-7110.1000123

Araújo, A. L. de, & Pena, R. da S. (2020). Effect of particle size and temperature on the hygroscopic behavior of cassava flour from the dry group and storage time estimation. CYTA - Journal of Food, 18(1), 178–186. https://doi.org/10.1080/19476337.2020.1717635

Asokapandian, S., Venkatachalam, S., Swamy, G. J., & Kuppusamy, K. (2016). Optimization of foaming properties and foam mat drying of muskmelon using soy protein. Journal of Food Process Engineering, 39(6), 692–701. https://doi.org/10.1111/jfpe.12261

Azizpour, M., Mohebbi, M., Khodaparast, M.H.H, & Varidi, M. (2014). Optimization of foaming parameters and investigating the effects of drying temperature on the foam-mat drying of shrimp (Penaeus indicus). Drying Technology, 32(4), 374–384. https://doi.org/10.1080/07373937.2013.794829

Azizpour, M., Mohebbi, M., & Khodaparast, M. H. H. (2016). Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder. Innovative Food Science and Emerging Technologies, 34, 122–126. https://doi.org/10.1016/j.ifset.2016.01.002

Bag, S. K., Srivastav, P. P., & Mishra, H. N. (2011). Optimization of process parameters for foaming of bael (Aegle marmelos L.) fruit pulp. Food and Bioprocess Technology, 4(8), 1450–1458. https://doi.org/10.1007/s11947-009-0243-6

Balasubramanian, S., Paridhi, G., Bosco, J. D., & Kadam, D. M. (2012). Optimization of process conditions for the development of tomato foam by box-Behnken design. Food and Nutrition Sciences, 03(07), 925–930. https://doi.org/10.4236/fns.2012.37122

BSN. (1992). SNI-01-2891-1992-Cara Uji Makanan dan Minumanpdf.

BSN. (1995). SNI 01-3709-1995 Rempah-Rempah Bubuk.

Djaeni, M., Utari, F. D., & Arifin, U. F. (2018). Optimization foam mat drying of roselle (Hibiscus sabdariffa L.) extract. MATEC Web of Conferences, 159, 1–6. https://doi.org/10.1051/matecconf/201815902073

Falade, K. O., Adeyanju, K. I., & Uzo-Peters, P. I. (2003). Foam-mat drying of cowpea (Vigna unguiculata) using glyceryl monostearate and egg albumin as foaming agents. European Food Research and Technology, 217(6), 486–491. https://doi.org/10.1007/s00217-003-0775-3

Febrianto, A., Kumalaningsih, S., & Aswari, A. W. (2012). Process engineering of drying milk powder with foam-mat drying method : a study on the effect of the concentration and types of filler. J. Basic. Appl. Sci. Res., 2(4), 3588–3592.

Franco, T. S., Perussello, C. A., Ellendersen, L. N., & Masson, M. L. (2016). Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder. LWT - Food Science and Technology, 66, 503–513. https://doi.org/10.1016/j.lwt.2015.11.009

GEA Niro Research Laboratory. (2005). A 14 a - Hygroscopicity. In Analytical Method (Issue September). www.niro.dk

Hamzeh, S., Motamedzadegan, A., Shahidi, S. A., Ahmadi, M., & Regenstein, J. Mac. (2019). Effects of drying condition on physico-chemical properties of foam-mat dried shrimp powder. Journal of Aquatic Food Product Technology, 28(7), 794–805. https://doi.org/10.1080/10498850.2019.1640817

Hardy, Z. & Jideani, V. A. (2015). Foam-mat drying technology: a review. Critical Reviews in Food Science and Nutrition, 57(12), 2560–2572. https://doi.org/10.1080/10408398.2015.1020359

Hariyadi, T. (2019). Aplikasi metoda foam-mat drying pada proses pengeringan tomat menggunakan tray dryer. Providing Industrial Research Workshop and National Seminar, 250–257.

Hossain, M. A., Mitra, S., Belal, M., & Zzaman, W. (2021). Effect of foaming agent concentration and drying temperature on biochemical properties of foam mat dried tomato powder. Food Research, 5(1), 291–297. https://doi.org/10.26656/fr.2017.5(1).372

Jaya, S., & Das, H. (2004). Effect of maltodextrin, glycerol monostearate, and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering, 63(2), 125–134. https://doi.org/10.1016/S0260-8774(03)00135-3

Kadam, D. M., Wilson, R. A., Kaur, S., & Manisha. (2012). Influence of foam mat drying on quality of tomato powder. International Journal of Food Properties, 15(1), 211–220. https://doi.org/10.1080/10942911003763701

Meikapasa. (2016). Penurunan mutu dan pendugaan umur simpan saus tomat pada suhu berbeda. Media Bina Ilmiah, 10(1978), 45–49.

Munawar, N., Azhar, N., & Rohaizad, N. S. (2020). Characterization of watermelon rind powder using foam mat drying with different types of foaming agents and temperatures. Asian Journal of Fundamental and Applied Sciences, 1(3), 1–10.

Nilusha, R. A. T., Jayasinghe, J. M. J. K., Perera, O. D. A. N., & Perera, P. I. P. (2019). Development of pasta products with nonconventional ingredients and their effect on selected quality characteristics: A brief overview. International Journal of Food Science, 2019, 1–10. https://doi.org/10.1155/2019/6750726

Obadina, A., Ibrahim, J., & Adekoya, I. (2018). Influence of drying temperature and storage period on the quality of cherry and plum tomato powder. Food Science and Nutrition, 6(4), 1146–1153. https://doi.org/10.1002/fsn3.658

Ouaabou, R., Ennahli, S., Di Lorenzo, C., Hanine, H., Bajoub, A., Lahlali, R., Idlimam, A., Ait Oubahou, A., & Mesnaoui, M. (2021). Hygroscopic properties of sweet cherry powder: thermodynamic properties and microstructural changes. Journal of Food Quality, 2021, https://doi.org/10.1155/2021/3925572. https://doi.org/10.1155/2021/3925572

Poonnakasem, N. (2021). Effect of foaming and drying conditions on physicochemical properties and moisture kinetics of foam mat dried chili sauce powder during storage. Journal of Food Processing and Preservation, 45(4), 1–8. https://doi.org/10.1111/jfpp.15329

Prachayawarakorn, S., Tia, W., Plyto, N., & Soponronnarit, S. (2008). Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering, 85(4), 509–517. https://doi.org/10.1016/j.jfoodeng.2007.08.011

Qadri, O. S., & Srivastava, A. K. (2014). Effect of microwave power on foam-mat drying of tomato pulp. Agricultural Engineering International: CIGR Journal, 16(3), 238–244.

Salahi, M. R., Mohebbi, M., & Taghizadeh, M. (2015). Foam-mat drying of cantaloupe (Cucumis melo): optimization of foaming parameters and investigating drying characteristics. Journal of Food Processing and Preservation, 39(6), 1798–1808. https://doi.org/10.1111/jfpp.12414

Shaari, N. A., Sulaiman, R., Rahman, R. A., & Bakar, J. (2018). Production of pineapple fruit (Ananas comosus) powder using foam mat drying: Effect of whipping time and egg albumen concentration. Journal of Food Processing and Preservation, 42(2), 1–10. https://doi.org/10.1111/jfpp.13467

Sifat, S. A. D., Trisha, A. T., Huda, N., Zzaman, W., & Julmohammad, N. (2021). Response surface approach to optimize the conditions of foam mat drying of plum in relation to the physical-chemical and antioxidant properties of plum powder. International Journal of Food Science, 2021, 1–16. https://doi.org/10.1155/2021/3681807

Thuwapanichayanan, R., Prachayawarakorn, S., & Soponronnarit, S. (2008). Drying characteristics and quality of banana foam mat. Journal of Food Engineering, 86(4), 573–583. https://doi.org/10.1016/j.jfoodeng.2007.11.008

Wadia, C., Champawat, P. S., & Jain, S. K. (2020). Influence of foam thickness, whipping time, and drying temperature on production of guava powder during foam mat drying. Journal of Pharmacognosy and Phytochemistry, 9(5), 720–727. www.phytojournal.com

Wang, N., & Brennan, J. G. (1991). Moisture sorption isotherm characteristics of potatoes at four temperatures. Journal of Food Engineering, 14(4), 269–287. https://doi.org/10.1016/0260-8774(91)90018-N

Watharkar, R. B., Chakraborty, S., Srivastav, P. P., & Srivastava, B. (2021). Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp. Journal of Food Process Engineering, 44(8), 1–16. https://doi.org/10.1111/jfpe.13726

Wilson, R. A., Kadam, D. M., Chadha, S., Grewal, M. K., & Sharma, M. (2014). Evaluation of physical and chemical properties of foam-mat dried mango (Mangifera indica) powder during storage. Journal of Food Processing and Preservation, 38(4), 1866–1874. https://doi.org/10.1111/jfpp.12158



DOI: https://doi.org/10.22146/agritech.71102

Article Metrics

Abstract views : 878 | views : 1030

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2023 Novita Indrianti, Devri Pramesti Putri, Lista Eka Yulianti, Nok Afifah, Lia Ratnawati, Achmat Sarifudin, Siti Khudaifanny DFA Putri

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats