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

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

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

1 - PhD student, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 - Assistant Professor, Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3 - Assistant Professor, Department of Food Science and Technology, Zabol Branch, Islamic Azad University, Zabol, Iran
4 - Associate Professor, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
5 - Assistant Professor, 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.