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.

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