Applicability of foam mat drying process for production of instant cocoa powder enriched with lavender extract
The foam mat drying process is a simple and economical alternative to spray and freeze drying. It is considerably cheaper due to rapid drying at low temperatures, preservation of nutritional quality and easy reconstitution. Basic principle of the process is conversion of a liquid or a semi-liquid fo...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001065355/Details |
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| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 2 ; str. 159-170 |
| Glavni autori: | Buljat, Ana Maria (Author), Jurina, Tamara, Jurinjak Tušek, Ana, Valinger, Davor, Gajdoš Kljusurić, Jasenka, Benković, Maja |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.02.19.6064 Hrčak Food technology and biotechnology (Online) |
| LEADER | 04323naa a22004214i 4500 | ||
|---|---|---|---|
| 001 | NSK01001065355 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20200715075129.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 200603s2019 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.57.02.19.6064 | |
| 035 | |a (HR-ZaNSK)001065355 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Buljat, Ana Maria |4 aut | |
| 245 | 1 | 0 | |a Applicability of foam mat drying process for production of instant cocoa powder enriched with lavender extract |h [Elektronička građa] / |c Ana Maria Buljat, Tamara Jurina, Ana Jurinjak Tušek, Davor Valinger, Jasenka Gajdoš Kljusurić, Maja Benković. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 54 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a The foam mat drying process is a simple and economical alternative to spray and freeze drying. It is considerably cheaper due to rapid drying at low temperatures, preservation of nutritional quality and easy reconstitution. Basic principle of the process is conversion of a liquid or a semi-liquid foodstuff to foam and thin layer drying of the foam. This study explores the possibility of the foam mat drying for production of instant cocoa powder enriched with lavender (Lavandula × hybrida L.) extracts. The aqueous extraction of lavender was optimized using Taguchi orthogonal array design. Extracts obtained under optimal conditions were added to a mixture of egg white, cocoa powder, sugar and gelatine. Mixtures were blended for 4 min to obtain stable foam which was dried at three different temperatures (t=50, 60 and 70 °C) and milled into a powdered product. Drying rates were obtained from the experimental data using nonlinear model estimation. Flow properties, bulk density, particle size distribution, reconstitution and sensory properties of the final product were also assessed. Based on the obtained data, the drying process was best described by Page’s drying model. Samples dried at lower temperature (t=50 °C) exhibited the best powder flow and reconstitution properties. Sensory analysis resulted in similar findings: powder samples dried at lower temperatures had better appearance, colour and taste. The obtained data confirm the suitability of the foam mat drying for the production of instant cocoa powder enriched with lavender extract. | ||
| 520 | |a Postupak sušenja u pjeni jednostavna je i ekonomična zamjena za sušenje raspršivanjem i zamrzavanjem. Zbog brzog sušenja pri niskim temperaturama, očuvanja nutritivne kvalitete i jednostavne rekonstitucije ta je metoda jeftinija. Osnovno načelo procesa je pretvorba tekuće ili polutekuće prehrambene namirnice u pjenu i njezino tankoslojno sušenje. U ovom se radu istražuje mogućnost primjene sušenja u pjeni za proizvodnju instant kakao prahova obogaćenih ekstraktima lavande (Lavandula × hybrida L.). Proces ekstrakcije lavande optimiran je primjenom Taguchijeve metode. Vodeni ekstrakti lavande, dobiveni pri optimalnim uvjetima, dodani su u smjesu bjelanjka, kakao praha, šećera i želatine. Smjese su miješane 4 minute kako bi se dobila stabilna pjena, koja je zatim sušena na temperaturama od 50, 60 i 70 °C i samljevena u prah. Brzine sušenja određene su na osnovi eksperimentalnih podataka dobivenih primjenom modela nelinearne regresije. Također su procijenjena sljedeća svojstva: tečenje, nasipna gustoća, raspodjela veličine čestica, te rekonstitucijska i senzorska svojstva konačnog proizvoda. | ||
| 653 | 0 | |a Kakao |a Sušenje u pjeni |a Lavanda |a Instant prah |a Modeliranje | |
| 700 | 1 | |a Jurina, Tamara |4 aut | |
| 700 | 1 | |a Jurinjak Tušek, Ana |4 aut | |
| 700 | 1 | |a Valinger, Davor |4 aut | |
| 700 | 1 | |a Gajdoš Kljusurić, Jasenka |4 aut | |
| 700 | 1 | |a Benković, Maja |4 aut | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 57 (2019), 2 ; str. 159-170 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b dalo2006 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.57.02.19.6064 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/223857 |y Hrčak |
| 856 | 4 | 0 | |u http://www.ftb.com.hr/images/pdfarticles/2019/April-June/FTB-57-159.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |