Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

Norhazirah Affandi,Azhar Easa,Tajul Yang,Wahidu Zzaman

doi:10.3390/beverages3010009

Norhazirah Affandi, Azhar Easa + Show 2 more

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https://doi.org/10.3390/beverages3010009

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Abstract

The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa powder. Foams were prepared from Nigella sativa solution by adding different concentrations of egg albumen (2.5%, 8.75%, and 15% w/w) and methyl cellulose (0, 0.5% and 1% w/w), using whipping times of 2, 5, and 8 min. The drying temperature was set at 50–70 °C, with a foam thickness of 1, 2, and 3 mm. The optimum recorded conditions for the foaming process were 15% of egg albumen concentration, 0.69% of methyl cellulose concentration, and a whipping time of 8 min. Thus, the optimum conditions for the drying process were 60 °C, with 2 mm of foam thickness. The results showed that there were significant differences in DPPH inhibition, the total phenolic content, and mineral content, whereas no significant differences were recorded in the water solubility index between the roasted Nigella sativa and the foam mat dried Nigella sativa powder.

Highlights

The present study focuses on the production of an instant beverage powder
10% (w/v) of the Nigella sativa solution was prepared by blending the roasted Nigella sativa with 50 ◦ C distilled water, which was filtered to separate the solution and the impurities
The response surface methodology was a useful tool for identifying the optimum parameters for the foaming and drying process when producing foam mat dried Nigella sativa powder

Summary

Introduction

The present study focuses on the production of an instant beverage powder. Instant beverage powder is a popular and convenient way for consumers to make their favorite drinks, by adding either hot or cold water. Drying can reduce the water activity, as the removal of water from the food’s surface occurs during the drying process This inhibits both microbial growth during storage, and undesirable enzymatic reactions, extending the shelf life of the food products. Drying can cause a reduction in the weight and volume of product, and this minimizes the product’s packaging, storage, and transportation costs [1]. Drying involves both heat transfer and mass transfer, which refers to the removal of water. Many factors need to be considered when choosing a drying technique These involve the characteristics of the food to be dried, the quality of the desired final product, and the processing costs to ensure a high quality dried product is obtained

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