Study of the application of foam mat drying in the making of strawberry instant drink powder

Wijaya, Florencia Irena (2018) Study of the application of foam mat drying in the making of strawberry instant drink powder. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Strawberry (Fragaria ananassa) is a red-colored fruit rich in vitamin C and antioxidant content, but it is prone to mechanical damage and has relatively short life. This research was aimed to determine the feasibility of producing instant drink powder from strawberry using foam mat drying technique as means of alternative drying method. The suitable conditions for foam mat drying of strawberry and the characteristics of the powdered product was discussed in this paper. Experimental variables included carboxymethyl cellulose concentration (0.0,0.5,1.0,1.5 % w/w juice), maltodextrin concentration (0,5,10,15% w/w juice), egg albumen concentration (5,10,15% w/w juice), whipping time (3,5,7 min), drying temperature (50,60,70oC) and drying time (3,4,5,6 hours). The samples were subjected to physicochemical analysis of moisture content, reconstitute stability, total dissolved solid (TDS), total color differences and antioxidant capacity. Combination of 15% MD, 1.5% CMC and 10% EA, whipping for 5 min and drying at 60oC for 3 hours was selected as the optimum conditions in producing powder with highest yield (92.42% d.b.). The powder produced had ±5% moisture content, 36.34 total color differences, 54% antioxidant capacity at 5000 ppm. The reconstituted powder did not separate after 5 minutes resting and the TDS was around 2.2°Brix. The particle size was ±2 μm. The powder contained Maillard reaction compounds, fatty acids and bioactive compounds, and it had vitamin C content at 11 ppm. The powder was free from E. coli and Salmonella but contains Coliform bacteria.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Wijaya, Florencia IrenaNIM00000005103FLORENCIA.IRENA17@GMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSitanggang, Azis BoingNIDN0009118601UNSPECIFIED
Thesis advisorMatita, Intan CidarbulanNIDN0318128804UNSPECIFIED
Uncontrolled Keywords: CMC; egg albumen; foam mat drying; instant drink powder; maltodextrin; strawberry
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mr Samuel Noya
Date Deposited: 21 Oct 2020 08:23
Last Modified: 21 Oct 2020 08:23
URI: http://repository.uph.edu/id/eprint/11594

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