ArticleFood science and biotechnology2022
Effect of foaming parameters on the physical and phytochemical properties of tomato powder.
Article in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Optimization of the foam-mat drying process to develop high-quality tomato powder: A response surface methodology approach.Heliyon · 2024Article
- Optimization of Mulberry Extract Foam-Mat Drying Process Parameters.Molecules (Basel, Switzerland) · 2022Article
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5 authors.
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Abstract
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%.
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