Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein

Abstract

AbstractThe effect of concentration of soy protein isolate (SPI), carboxymethyl cellulose (CMC) and whipping time on foaming properties of muskmelon pulp was investigated. Box–Behnken design of experiments was used to optimize the foaming process. The optimum conditions for foaming process were found to be 8.71% of SPI concentration, 0.54% of CMC concentration and a whipping time of 5.7 min. The muskmelon foamed at optimum conditions was dried using hot air dryer at 50, 60 and 70C. The drying rate was found to be high at 70C. The effective moisture diffusivity of foamed muskmelon pulp was determined and compared with the unfoamed muskmelon pulp. The powder properties such as density, color, water absorption index, solubility index, Hausner ratio and Carr index were also determined for muskmelon.Practical ApplicationsFruit juice powders have been considered as economically viable over their liquid counterparts because it has improved shelf life, low volume/weight, less space volume required for storage, simpler handling and transportation. Among various drying processes, the foam mat drying process has be successfully used for the production of fruit powders because of rapid drying at lower temperature, retention of high nutrition, easy reconstitution characteristics and its cost‐effectiveness. This foam mat drying process is much cheaper than freeze and spray drying for the production of fruit powders. The muskmelon powders find application in snacks, beverages, ice creams and bakery industries for production of many food products, and it is also used as a starter for the preparation of instant foods and pastes.