Beverage powder based on Shahani grape pomace extract: Physicochemical properties of foam-mat freeze-dried and spray-dried powders
نویسندگان
1 Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
2 Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran
doi
10.22059/jfabe.2024.375744.1172چکیده
This study aimed to investigate the production of beverage powder based on Shahani grape pomace extract (SPE). Antioxidant activity, anthocyanin and polyphenol compounds in SPE were 84%, 133 mg/100mL and 957 mg GAE/g; respectively. The effect of Maltodextrin (MD) and Arabic gum (AG) as foam stabilizers on foam properties were evaluated. The foam stabilizers improved foam properties in expansion, density, and stability. According to the results, foam-mat freeze-dried (FMFD) powders had higher amounts of anthocyanin, total phenolic content, antioxidant activity, Carr’s index, degree of caking, solubility, hygroscopicity as well as tapped and particle density in comparison to spray-dried (SD) powders. However, the FMFD powders had lower cohesiveness in comparison to SD powders. According to the results, the addition of MD and AG has led to some improvements in the quality properties of Shahani grape pomace beverage powder, and freeze drying was determined as the more suitable method for drying the foam.
