Abstract
Mixed vegetable (bitter gourd, tomato and cucumber) juice powder was produced by foam mat drying method by varying foaming agent concentration and drying temperature. Foam properties of mixed vegetable juice, phytochemical and antimicrobial properties of powder were analyzed. The foam expansion, foam stability and solubility index were increased from 79.2 to 104%; 68.7 to 97% and 79 to 92%, respectively. Foam density was decreased from 0.2 to 0.17 g/cm3. Total phenol and Beta-carotene content were varied from 13.4 to 8.6 mg/g and 3.86 to 2.45 mg/g, respectively. Increasing foaming agent concentration increased the total phenol and beta-carotene content of powder. The maximum antibacterial and antifungal activities were observed as 9±0 and 9± 0.5 mm, respectively of minimum inhibition zone for the powder dried at 50°C with 30% of foaming agent and the minimum antibacterial and antifungal activities were observed as 7±0.5 and 6±0.5 mm, respectively was observed in powder dried at 70°C with 10% of foaming agent concentration.
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