Farid Eman, Mounir Sabah, Talaat Eman, Elnemr Sherif, Siliha Hassan
Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt.
Food Sci Biotechnol. 2022 Jul 2;31(11):1423-1431. doi: 10.1007/s10068-022-01125-9. eCollection 2022 Oct.
The objective of this work was to study the effect of foaming parameters on the physical and phytochemical properties of tomato powder. A central composite rotatable design of experiments was defined with two parameters (concentration of soy protein isolate [SPI]: 1-5% and whipping time: 2-14 min) with 5 levels for each parameter. The foam was prepared by whipping tomato puree after adding SPI and dried in a thin layer (4 mm ± 1) at 50 °C. The obtained results showed the predominant effect of the concentration of SPI on the physical and phytochemical properties compared to whipping time. The powder prepared under foaming conditions of 5% SPI and whipping time of 8 min showed an increase of 97, 39, 62, and 46% in the total phenolics, total flavonoids, antioxidant activity, and porosity, respectively, while the bulk density decreased by about 25%.
这项工作的目的是研究发泡参数对番茄粉物理和植物化学性质的影响。定义了一个中心复合旋转实验设计，有两个参数（大豆分离蛋白[SPI]浓度：1%-5%和搅拌时间：2-14分钟），每个参数有5个水平。在添加SPI后搅拌番茄泥制备泡沫，并在50℃下进行薄层（4毫米±1）干燥。所得结果表明，与搅拌时间相比，SPI浓度对物理和植物化学性质的影响更为显著。在5% SPI和8分钟搅拌时间的发泡条件下制备的粉末，其总酚、总黄酮、抗氧化活性和孔隙率分别增加了97%、39%、62%和46%，而堆积密度下降了约25%。
