Kilicli Mahmut, Erol Kubra Feyza, Toker Omer Said, Tornuk Fatih
Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, Istanbul, Turkey.
Naci Topcuoglu Vocational School, Department of Food Processing, Gaziantep University, Gaziantep, Turkey.
J Sci Food Agric. 2023 May;103(7):3691-3700. doi: 10.1002/jsfa.12273. Epub 2022 Oct 29.
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.
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.
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.
本研究的目的是评估绿豌豆煮水（豆制素蛋黄酱）作为番茄泡沫垫干燥中的发泡剂的价值。为此，根据豆制素蛋黄酱的浓度，泡沫垫（绿豌豆豆制素蛋黄酱+番茄泥）的密度在1.06至0.45克/毫升之间变化。厚度为5毫米的泡沫垫在50、60和70°C下以1.3米/秒的风速进行干燥。
结果表明，密度较低的泡沫的多孔结构导致较高的干燥速率和水分扩散率。红色度（a*）值随豆制素蛋黄酱含量的增加而降低（p<0.05）。还测定了所得番茄粉的总酚含量（TPC）和抗氧化活性（CUPRAC、DPPH和FRAP）。此外，还使用体外消化法测定了酚类物质的生物可及性和抗氧化活性。
所有生物活性参数均受到泡沫垫干燥过程的积极影响。使用豆制素蛋黄酱作为发泡剂可加速干燥过程并改善粉末的生物活性特性。©2022化学工业协会。
