Abstract
This research was done to optimize the influence of various egg albumin (EA) concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 minutes, on physicochemical and antioxidant properties of plum powder produced using response surface methodology (RSM). Physical properties of the foam such as density, porosity, and expansion were determined. After drying and powder manufacturing, physical properties, namely, the water absorption index (WAI) and water solubility index (WSI), as well as chemical characteristics such as pH, titratable acidity, and browning index, were assessed. Finally, antioxidant capabilities such as the total phenol content (TPC), DPPH scavenging activity, beta carotene, and total flavonoid content (TFC) were measured. According to the findings, both whipping duration and EA concentration had a substantial effect on the foam forming characteristics. Foam expansion increased significantly with EA concentration and whipping time increase, but foam density exhibited an inverse relationship as expected. Increases in EA concentration and whipping duration both raised pH values whereas titratable acidity exhibited an inverse tendency as variable quantity rose. The browning index dropped as EA concentration increased. Antioxidant qualities were retained in dried sample powder as compared with the fresh sample, and they were also altered by variable changes. Overall, a 4% EA concentration for 10 to 15 minutes produced the best dehydration effects with the most antioxidant retention.
Highlights
Plum fruit is full of micronutrients and antioxidants which can be of numerous health benefits to the consumers
At the same whipping time, the freeze drying (FD) decreased with the increased concentration of egg albumin
In the case of whipping time, the FD decreased as the whipping duration increased and the lowest FD was observed at a 15-minute duration
Summary
Plum fruit is full of micronutrients and antioxidants which can be of numerous health benefits to the consumers. Three plums fruits provide 30% vitamin C of our daily requirement. This colorful and succulent fruit belongs to the subgenus Prunus under the Rosaceae family. Plums come in a wide variety of colors and sizes with the taste ranging from sweet to tart with a super juicy mouthfeel when consumed fresh. Plums can be consumed farm fresh, dried which are known as prunes, and made as jam or jelly with other delicacies, mainly commercialized for prunes, fruit juices, and sweet syrup; plums are fermented into plum wines. As a nutrient-rich functional food well known for its diseasepreventing capabilities [2], plums are exported all over the world form the producer countries
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