Research article

INFLUENCE OF FOAMING AGENTS ON FOAMING PROPERTIES OF NAGPUR MANDARIN JUICE AND EFFECT OF MICROWAVE-ASSISTED FOAM MAT DRYING ON DRYING CHARACTERISTICS

Bhagyashree N. Patil1*, Suchita V. Gupta1 And Nivrutti B. Patil2

Online First: January 08, 2023


Limonin and nomilin are present in Nagpur mandarin fruit/ juice which gives bitterness to juice cause off-flavor therefore processing on Nagpur mandarin fruit is limited hence the present study was undertaken to prepare Nagpur mandarin juice powder. For the present study different levels of SPI (3 to 9%), GMS (0.3 to 0.9%), CMC (0.3 to 0.9%), sugar (5 to 15%) and whipping time 3 to 9 min were taken, The CCD design (Design expert software version 11.0.4.1, Statease Inc, Minneapolis, United States) used for the optimization of foaming properties of Nagpur mandarin juice. After optimization of foaming properties, the foamed juice was dried at different microwave power from 180 to 900 W and 2 to 6 mm drying bed thickness to study the drying characteristics and empirical models. The optimized conditions for Nagpur mandarin juice foaming were soy protein isolate (2.10%), sugar content (5.10%), Glycerol Mono Stearate (2.75%), Carboxy Methyl Cellulose (1.75%) and whipping time 8 min. The drying time was found 18 min to 58 min with the final moisture content of 4.77 to 1.39% (db). The Deff values are ranged from 0.99 x 10-9 to 14.60 x 10-9 m2/s and the activation energy was ranged from 19.54 to 17.48 W/g for 2 to 6 mm drying bed thickness.

Keywords

GMS, sugar, Microwave power, Nagpur mandarin, Soy protein isolate