The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents
Roselle flower is an edible flower with health-beneficial bioactive compounds. In this study, red and purple roselle calyces were dried by foam-mat drying with different hydrophilic-lipophilic balance (HLB) of commercial emulsifiers as the foaming agents, including TBM, SP, and SSL. For a comparison...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2356847 |
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| author | Teti Estiasih Jatmiko Eko Witoyo Gabriela Kania Mapandin Runtung Diva Deannova Pasha Moelyono Alifah Rahmayani Murini Widiastuti Setyaningsih Hanifah Nuryani Lioe Miguel Palma Kgs Ahmadi |
| author_facet | Teti Estiasih Jatmiko Eko Witoyo Gabriela Kania Mapandin Runtung Diva Deannova Pasha Moelyono Alifah Rahmayani Murini Widiastuti Setyaningsih Hanifah Nuryani Lioe Miguel Palma Kgs Ahmadi |
| author_sort | Teti Estiasih |
| collection | DOAJ |
| description | Roselle flower is an edible flower with health-beneficial bioactive compounds. In this study, red and purple roselle calyces were dried by foam-mat drying with different hydrophilic-lipophilic balance (HLB) of commercial emulsifiers as the foaming agents, including TBM, SP, and SSL. For a comparison is the roselle calyces powder from conventional drying. The mixture of emulsifiers of TBM and SP produces better foam and powder characteristics than a single emulsifier of SSL. HLB value and emulsifier mixture composition affect the foaming properties that influence the powder characteristics. The roselle variety also affected the foaming properties in which purple roselle calyces are better. The antioxidant activity seems to be affected by the foaming stability. The lack of conventional dried roselle calyces powder is the very low solubility indicated by undefined dissolution time. The formation of foam and the use of maltodextrin as a filler contribute to the foam mat-dried powder color. |
| format | Article |
| id | doaj-art-d65d9c76481a45ac9d8efacd2dd2290c |
| institution | Kabale University |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-d65d9c76481a45ac9d8efacd2dd2290c2024-12-18T13:34:51ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452024-12-0122110.1080/19476337.2024.2356847The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agentsTeti Estiasih0Jatmiko Eko Witoyo1Gabriela Kania Mapandin Runtung2Diva Deannova Pasha Moelyono3Alifah Rahmayani Murini4Widiastuti Setyaningsih5Hanifah Nuryani Lioe6Miguel Palma7Kgs Ahmadi8Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, IndonesiaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, IndonesiaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, IndonesiaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, IndonesiaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, IndonesiaDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, IndonesiaDepartment of Analytical Chemistry, Faculty of Sciences, Instituto de Investigación Vitivinícola y Agroalimentaria (IVAGRO), University of Cadiz, Puerto Real, SpainDepartment of Agroindustrial Technology, Faculty of Agriculture, Tribhuwana Tunggadewi University, Malang, IndonesiaRoselle flower is an edible flower with health-beneficial bioactive compounds. In this study, red and purple roselle calyces were dried by foam-mat drying with different hydrophilic-lipophilic balance (HLB) of commercial emulsifiers as the foaming agents, including TBM, SP, and SSL. For a comparison is the roselle calyces powder from conventional drying. The mixture of emulsifiers of TBM and SP produces better foam and powder characteristics than a single emulsifier of SSL. HLB value and emulsifier mixture composition affect the foaming properties that influence the powder characteristics. The roselle variety also affected the foaming properties in which purple roselle calyces are better. The antioxidant activity seems to be affected by the foaming stability. The lack of conventional dried roselle calyces powder is the very low solubility indicated by undefined dissolution time. The formation of foam and the use of maltodextrin as a filler contribute to the foam mat-dried powder color.https://www.tandfonline.com/doi/10.1080/19476337.2024.2356847Antioxidantconventional dryingfoaming propertieshydrophilic and lipophilic balancepowder characteristics |
| spellingShingle | Teti Estiasih Jatmiko Eko Witoyo Gabriela Kania Mapandin Runtung Diva Deannova Pasha Moelyono Alifah Rahmayani Murini Widiastuti Setyaningsih Hanifah Nuryani Lioe Miguel Palma Kgs Ahmadi The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents CyTA - Journal of Food Antioxidant conventional drying foaming properties hydrophilic and lipophilic balance powder characteristics |
| title | The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents |
| title_full | The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents |
| title_fullStr | The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents |
| title_full_unstemmed | The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents |
| title_short | The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents |
| title_sort | characteristics of foam mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents |
| topic | Antioxidant conventional drying foaming properties hydrophilic and lipophilic balance powder characteristics |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2024.2356847 |
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