Abstract
In this study, production of instant beverage powder by the foam-mat drying method (foam-mat freeze- and hot-air drying) from red beetroot, quince fruit, and cinnamon extracts without and with maltodextrin (MD) (0%, 10%, 20%, and 30%) were investigated. The results showed that an increase in the MD level has led to a decrease in the moisture content of powders. Drying method and MD concentration had a significant effect on rehydration time, color, and total phenolic content ( p ≤ 0.05 ). Foam-mat hot-air-dried powder containing 20% MD had a good flowability. According to the statistical analysis, MD content had a more significant effect on the antioxidant activity of powders than the drying method ( p ≤ 0.05 ). The total phenolic content of foam-mat hot-air-dried powders was higher than that of foam-mat freeze-dried powders. Based on the results, the produced powder containing 20% MD via foam-mat hot-air drying (60°C) was the optimum sample.
Highlights
As a source of nitrate, beetroot ingestion supplies an indigenous means of augmenting in vivo nitric oxide (NO) availability and has emerged as a potential approach to prevent and manage pathologies associated with reduced NO bioavailability, especially hypertension and endothelial function [3]
Cinnamon derives from the internal bark of tropical evergreen cinnamon trees [7]. e major compounds isolated and identified in cinnamon belong to two chemical types: polyphenols and volatile phenols [8]
Production of barberry (Berberis vulgaris) extract powder [1], foam-mat freeze-drying of date powder [13], foam-mat drying of jambolan [Syzygium cumini (L.)] juice [14], and development of beetroot (Beta vulgaris) powder using foam-mat drying [4] are some of the research studies that had been conducted in this field
Summary
Red beetroot (Beta vulgaris L. ssp. vulgaris) and quince fruit (Cydonia oblonga Miller) were obtained from a local market in Qazvin, Iran, in November 2019. Beetroot and quince fruit extracts were prepared according to the procedure described by Slavov et al (2013) with some modifications [15]. For this purpose, washed and sanitized red beetroot and quince fruit pieces were pressed with a centrifugal juicer (Santos Juicer, Lyon, France) at 3500 rpm separately, and the residual pomace was used for the extraction of their residual extract. E red beetroot, quince fruit, and cinnamon extracts were mixed in ratio of 75 : 24 : 1 (% w/w) and used to determine the moisture content, pH, and total soluble solids (degree Brix) [16]. E foam prepared with 0% maltodextrin was used as a control sample (%w/w) MD were added to the mixed extracts and whipped using a blender (IKA Labortechnik, Germany) at maximum speed (788 rpm) for 8 minutes. e foam prepared with 0% maltodextrin was used as a control sample
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