التفاصيل البيبلوغرافية
| العنوان: |
Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds. |
| المؤلفون: |
Kilicli, Mahmut, Erol, Kubra Feyza, Toker, Omer Said, Tornuk, Fatih |
| المصدر: |
Journal of the Science of Food & Agriculture; May2023, Vol. 103 Issue 7, p3691-3700, 10p |
| مصطلحات موضوعية: |
FOAM, BIOACTIVE compounds, SURFACE active agents, DRYING agents, TOMATOES, POWDERS |
| الشركة/الكيان: |
SOCIETY of Chemical Industry (Great Britain) |
| مستخلص: |
Background: The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam‐mat drying of tomato. For this aim, density of foam‐mats (green pea aquafaba+tomato puree) changed between 1.06 and 0.45 g/mL depending on the aquafaba concentration. Foam‐mats with 5 mm thickness were dried at 50, 60 and 70°C at 1.3 m/s air velocity. Results: The results showed that the porous structure of foams with lower densities resulted in higher drying rates and moisture diffusivities. Redness (a*) value decreased with increasing aquafaba content (p < 0.05). Total phenolic content (TPC) and antioxidant activity (CUPRAC, DPPH and FRAP) of the resulting tomato powders were also determined. Moreover, bioaccessibility of phenolics and antioxidant activities were also determined using in vitro digestion. Conclusions: All of the bioactive parameters are positively affected by foam‐mat drying process. Using aquafaba as a foaming agent accelerated the drying period and improved bioactive characteristics of the powders. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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