Drying of red bell pepper to produce paprika powder by coating process using maltodextrin and milk protein concentrate

Subject Areas : Shelf Life of Food Products and Agricultural Productions

Somayeh Sanjari ¹ , Nafiseh Jahanbakhshian ^{2 *} , Sediqeh Soleimanifard ³ , Maryam Khakbaz Heshmati ⁴ , Zahra Beig Mohammadi ⁵

1 - Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3 - Department of Food Science and Technology, Zabol Branch, Islamic Azad University, Zabol, Iran
4 - Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
5 - Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

Received: 2024-11-17 Accepted : 2024-12-22 Published : 2025-02-12

Keywords: : Paprika powder, Microwave, Milk protein concentrate, Maltodextrin, Foam mat,

Abstract :

In this research, some physicochemical characteristics of paprika powder were investigated by floor drying method. The effect of three independent variables of concentration of milk protein concentrate and maltodextrin as foaming agent in the concentration range (0-10%) and microwave power intensity in the range of (400-800) watts on some physical characteristics of foam and powder including color, stability, porosity, moisture content, yield and morphology were determined. Optimum process was determined using response surface method. With the increase of maltodextrin in the foam, the index L*, b* (P≤0.05) increased. The range of changes was (21.12-21.482) L* and (10.4-819.124) b*. Increasing the milk protein concentration linearly increased the porosity of the foam so that its quadratic effect showed the decrease of this parameter. The range of foam porosity changes was 0.096-0.4694%. By increasing the concentration of milk protein concentrate in the foam, stability and color parameters a*, b* increased. The results of the evaluation of the powder showed that with the increase in the concentration of milk protein concentrate, the yield was significant at the level (P≤0.01) and followed the increase. In the event that the effect of power is to reduce the yield. Scanning electron microscope images show that the optimal sample has finer particles and smooth, softer and scaly surfaces. Examining the results showed that the powder with 10% maltodextrin and 10% milk protein concentrate in 400W microwave power can be introduced as the optimal sample.

References:



1. Abbasi E, Azizpour M. Evaluation of physicochemical properties of foam mat dried sour cherry powder. LWT-Food Science and Technology. 2016;68:105-10.
2. Alami M, Shirmohammadi, M, Maghsoudloo Y, Khomeyri M. Influence of Spray Drying Process Conditions on the Physical, Functional Properties and Production Yield of Acid Whey Powders Journal of Innovation in Food Science and Technology. 2022;14(2), 93-108. [In persian]
3. Azizpour M, Mohebbi M, Khodaparast MH. Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder. Innovative food science & emerging technologies. 2016;34:122-6.
4. Bahriye G, Dadashi S, Dehghannya J, Ghaffari H. Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product. Journal of food science and technology (Iran). 2020;16(96):53-64. [In persian]
5. Benković M, Pižeta M, Tušek AJ, Jurina T, Kljusurić JG, Valinger D. Optimization of the foam mat drying process for production of cocoa powder enriched with peppermint extract. Lwt. 2019;115:108440.
6. Brar AS, Kaur P, Kaur G, Subramanian J, Kumar D, Singh A. Optimization of process parameters for foam-mat drying of peaches. International journal of fruit science. 2020;20(3):S1495-518.
7. Buckenhuskes HJ. Actual requirements on paprika powder for the food industry. In9th Meeting on Genetics and Breeding of Capsicum and Eggplant, Antalya, Turkey 2001 Apr 9.pp 197–201.
8. Chaux-Gutiérrez AM, Pérez-Monterroza EJ, Telis VR, Mauro MA. The physical and morphological characteristics of mango powder (Mangifera indica L. cv Tommy Atkins) produced by foam mat drying. Food biophysics. 2017 Mar;12:69-77.
9. Darniadi S, Ifie I, Luna P, Ho P, Murray BS. Foam-mat freeze-drying of blueberry juice by using trehalose-β-lactoglobulin and trehalose-bovine serum albumin as matrices. Food and Bioprocess Technology. 2020;13:988-97.
10. Kadam DM, Rai DR, Patil RT, Wilson RA, Kaur S, Kumar R. Quality of fresh and stored foam mat dried Mandarin powder. International journal of food science & technology. 2011;46(4):793-9.
11. Dehghannya J, Pourahmad M, Ghanbarzadeh B, Ghaffari H. Heat and mass transfer enhancement during foam-mat drying process of lime juice: Impact of convective hot air temperature. International Journal of Thermal Sciences. 2019; 135:30-43.
12 Dehghannya J, Pourahmad M, Ghanbarzadeh B, Ghaffari H. Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations. Journal of Food Engineering. 2018;238:164-77.
13. Elshiemy S, Soliman I, Abdelaleem M, Elbassiony K. Antioxidant and antibacterial activity of gamma irradiated red Beet (Beta vulgaris L.) Leaves and Roots. Journal of Nuclear Technology in applied science. 2019;7:33-50.
14. Franco TS, Perussello CA, Ellendersen LN, Masson ML. Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder. LWT-Food Science and Technology. 2016;66:503-13.
15. Matsufuji H, Nakamura H, Chino M, Takeda M. Antioxidant activity of capsanthin and the fatty acid esters in paprika (Capsicum annuum). Journal of Agricultural and Food Chemistry. 1998;46(9):3468-72.
16. Ng ML, Sulaiman R. Development of beetroot (Beta vulgaris) powder using foam mat drying. Lwt. 2018;88:80-6.
17. Özcan MM, Al Juhaimi F, Ahmed IA, Uslu N, Babiker EE, Ghafoor K. Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits. Journal of food science and technology. 2020;57:233-42.
18. Ozcelik M, Ambros S, Heigl A, Dachmann E, Kulozik U. Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree. Journal of Food Engineering. 2019;240:83-91.
19. Peighambardoust SH, Sarabandi KH. Effect of spray drying conditions on physicochemical, functional properties and production yield of malt extract powder. Journal of Food Research. 2017;27(2):75-90 [In persian].
20. Qadri OS, Srivastava AK. Microwave‐assisted foam mat drying of guava pulp: Drying kinetics and effect on quality attributes. Journal of food process engineering. 2017 Feb;40(1):e12295.
21. Rajkumar P, Kailappan R, Viswanathan RG, Raghavan GS. Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer. Journal of Food Engineering. 2007;79(4):1452-9.
22. Sangamithra A, Sivakumar V, Kannan K, John SG. Foam-mat drying of muskmelon. International journal of food engineering. 2015;11(1):127-37.
24. Shaari NA, Sulaiman R, Rahman RA, Bakar J. 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. 2018 Feb;42(2):e13467.
25. Topuz A, Feng H, Kushad M. The effect of drying method and storage on color characteristics of paprika. LWT-Food Science and Technology. 2009;42(10):1667-73.
26. Chandrasekar V, Gabriela JS, Kannan K, Sangamithra A. 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(1):39-43.