Processing Development of Instant Juice Powder Product from Carrot Orange and Lemon by Using Foam Mat Drying
Abstract
This research was a study of the production process of carrot, orange and lemon powder using foam-mat drying, which is done in order to produce drinking powder products. The purpose of this research was to study the optimum ratios of carrot, orange and lemon for producing instant powder using foam mat drying. Ratio of carrot, orange and lemon was performed into 6 treatments, which were Treatment 1 (control): 100:0:0, Treatment 2: 75:20:5, Treatment 3: 70:20:10, Treatment 4: 50:40:10, Treatment 5: 50:45:5 and Treatment 6: 62:31:7. The results showed that brightness, color (L*, a*, b*) and solubility of samples in all treatments were not significantly different (p>0.05). The chemical characteristics including pH, moisture, total soluble solid, vitamin C, b-carotene and antioxidant were investigated. The results indicated that ratio of carrot, orange and lemon (50:40:10) had the highest antioxidant and b-carotene values of 3.68 mg Trolox eq/g and 0.14 µg/100g FW, respectively. The sensory evaluation on taste and overall acceptability using 9-point hedonic scale revealed that panelists accepted on Treatment 4 which gave the highest scores of 5.70 and 6.33, respectively. Keywords : carrot ; orange ; lemon ; foam mat drying ; instant juice powderReferences
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blends. American Journal of Food Science and Technology, 4(2), 43-47.
Ancos B. D., Rodrigo M. J., Moreno C. S., Cano M. P., & Zacarias L. (2020). Effect of high-pressure processing
applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the Sweet Oranges ‘Navel’
and the red-fleshed ‘Cara Cara’. Food Research International, 132, 1-9.
Auisakchaiyoung, T & Musika, J. (2020). Optimum conditions of instant mulberry (Murus alba L.) powder
production by foam-mat drying. Food Technology Siam University, 15(2), 145-154. (in Thai)
Chandrasekar, V., Gabriela, J. S., Kannan, K., & Sangamithra, A. (2015). Effect of foaming agent concentration
and drying temperature on physiochemical and antimicrobial properties of foam-mat dried powder. Asian
Journal of Dairy Food Research, 34(1), 39-43.
Chottanom, P., Nuntasan, M., Suwanarong, S., Chuiyglang, K., Hemthanoon, G., Chuenta, W., & Jantathai, S.
(2020). Production of yam bean powder using foam-mat drying: Investigation of physical properties and
sensory acceptance. King Mongkut’s Agr. J, 38(2), 245 – 253. (in Thai)
Franco, T. S., Perussello, C. A., Ellendersen, L. S. N., & Masson, M. L. (2015). Foam-mat drying of yacon juice:
Experimental analysis and computer simulation. Journal of Food Engineering, 158(3), 48-57.
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17(10), 90-92.
Heinonen, M. I. (1990). Caroteniod and provitamin A activity of carrots (Daucus carota L.) cultivars. Journal of
Agricultural and Food Chemistry, 36, 609-612.
Inpum, S., Songwatthana, T., & Sangnark, A. (2004). Production of carrot powder by foam mat drying method.
Burapha Science J, 9(1-2), 65-72. (in Thai)
Iqbal M, J., Abbas, A., Rafique, H., Nawaz M, F., & Rasool, A. (2018). A review paper on foam-mat drying of fruits
and vegetables to develop powders. MOJ Food Processing & Technology, 6(6), 465-467.
Jan, A. & Masih, E. D. (2012). Development and quality evaluation of pineapple juice blend with carrot and
orange juice. International Journal of Scientific and Research Publication, 2(8), 1-8.
Jittanit, W., Niti-Att, S., & Techanuntachaikul, O. (2010). Study of spray drying of pineapple juice using
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Kandasamy, P., Varadharaju, N., Kalemullah, S., & Moitra, R. (2012). Production of papaya powder under foam-
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Krasaekoopt, W., & Bhatia, S. (2012). Production of yogurt powder using foam-mat drying. Assumption University
Journal Technology, 15(3), 166-171.
Lobo, F. A., Nascimento, M. A., & Domingues, J. R. (2017). Foam mat drying of Tommy Atkins mango: Effects of
air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition,
mangiferin and antioxidant capacity. Food Chemistry, 221, 258-266.
Manok, S. & Limcharoen, P. (2015). Investigating antioxidant activity by DPPH and FRAP assay and total phenolic
compounds of herbal extracts in Ya-Hom Theppachit. Advanced Science, 15(1),106-117. (in Thai)
Maoka, T. (2019). Carotenoids as natural functional pigments. Journal of Natural Medicines, 74(5), 1-16.
Md Shafiq Alam, Kalika, G., Harjot, K., & Javed, M. (2013). Quality of dried carrot pomace powder as affected by
pretreatments and methods of drying. Agricultural Engineering International: CIGR Journal, 15(4),
236-243.
Ng, M. L., & Sulaiman, R. (2018). Development of beetroot powder using foam-mat drying. LWT – Food Science
and Technology, 88, 80-86.
Ngamsanga, S., Laohakunjit, N., & Kerdchoechuen, O. (2015). Effect of foaming agent on characterization of
banana (Kluay Hom Tong) by foam-mat drying. Agricultural Sci. J, 46(3)(Suppl.), 429-432. (in Thai)
Nimitkeatka, H., & Potaros. T. (2018). Effect of foaming agents on properties of instant pumpkin soup powder
using foam mat drying. Thai Science and Technology Journal (TSTJ), 28(5), 790-798. (in Thai)
Prasert, W. (2013). Foam mat drying technique. Food, 43(3), 23-26. (in Thai)
Sangamithra, A., Venkatachalam, S., John, S. G., & Kuppuswamy, K. (2015). Foam-mat drying of food materials: A
review. Journal of Food Processing and Preservation, 39, 3165-3174.
Sankat, C. K., & Castaigne, F. (2004). Foaming and drying behavior of ripe bananas. LWT - Food Science and
Technology, 37, 517-525.
Sompud, W. (2014). Production and kinetics using foam-mat drying of instant purple rice powder. Master of
Science (Food Process Engineering), Chiang Mai University. (in Thai)
Szczykutowicz, M. K., Szopa, A., & Ekiert, H. (2020). Citrus limon (Lemon) phenomenon—A review of the
chemistry, pharmacological properties, Applications in the modern pharmaceutical, food and cosmetics
industries, and biotechnological studies. Plants (basel), 9(1), 1-24.
Tanambell, H., Quek, S. Y., & Bishop, K. S. (2019). Screening of in vitro health benefits of tangerine tomatoes.
Antioxidants, 8, 1-15.
Tulardilok, K. (2009). Production of pickled garlic powder by foam – mat drying. Master of Science (Food science
and Technology). Chiang Mai University. (in Thai)
Xu, Z. S., Feng, K., & Xiong, A. S. (2019). CRISPR/Cas9-Mediated multiply targeted mutagenesis in orange and
purple carrot plants. Molecular Biotechnology, 61, 191-199.
International Inc. Arlington Virginia, USA.
Akusu, O. M., Kiin-Kabari, D. B., & Ebere, C. O. (2016). Quality characteristics of orange/pineapple fruit juice
blends. American Journal of Food Science and Technology, 4(2), 43-47.
Ancos B. D., Rodrigo M. J., Moreno C. S., Cano M. P., & Zacarias L. (2020). Effect of high-pressure processing
applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the Sweet Oranges ‘Navel’
and the red-fleshed ‘Cara Cara’. Food Research International, 132, 1-9.
Auisakchaiyoung, T & Musika, J. (2020). Optimum conditions of instant mulberry (Murus alba L.) powder
production by foam-mat drying. Food Technology Siam University, 15(2), 145-154. (in Thai)
Chandrasekar, V., Gabriela, J. S., Kannan, K., & Sangamithra, A. (2015). Effect of foaming agent concentration
and drying temperature on physiochemical and antimicrobial properties of foam-mat dried powder. Asian
Journal of Dairy Food Research, 34(1), 39-43.
Chottanom, P., Nuntasan, M., Suwanarong, S., Chuiyglang, K., Hemthanoon, G., Chuenta, W., & Jantathai, S.
(2020). Production of yam bean powder using foam-mat drying: Investigation of physical properties and
sensory acceptance. King Mongkut’s Agr. J, 38(2), 245 – 253. (in Thai)
Franco, T. S., Perussello, C. A., Ellendersen, L. S. N., & Masson, M. L. (2015). Foam-mat drying of yacon juice:
Experimental analysis and computer simulation. Journal of Food Engineering, 158(3), 48-57.
Hart, M. R., Graham, R. P., Ginnette, L. E., & Morgan, A. I. (1963). Foams for foam-mat drying. Food Technology,
17(10), 90-92.
Heinonen, M. I. (1990). Caroteniod and provitamin A activity of carrots (Daucus carota L.) cultivars. Journal of
Agricultural and Food Chemistry, 36, 609-612.
Inpum, S., Songwatthana, T., & Sangnark, A. (2004). Production of carrot powder by foam mat drying method.
Burapha Science J, 9(1-2), 65-72. (in Thai)
Iqbal M, J., Abbas, A., Rafique, H., Nawaz M, F., & Rasool, A. (2018). A review paper on foam-mat drying of fruits
and vegetables to develop powders. MOJ Food Processing & Technology, 6(6), 465-467.
Jan, A. & Masih, E. D. (2012). Development and quality evaluation of pineapple juice blend with carrot and
orange juice. International Journal of Scientific and Research Publication, 2(8), 1-8.
Jittanit, W., Niti-Att, S., & Techanuntachaikul, O. (2010). Study of spray drying of pineapple juice using
maltodextrin as an adjunct. Chiang Mai J. Sci, 37(3), 498-506.
Kandasamy, P., Varadharaju, N., Kalemullah, S., & Moitra, R. (2012). Production of papaya powder under foam-
mat drying using methyl cellulose as foaming agent. Asian Journal of Food and Agro-Industry, 5(5),
374-387.
Krasaekoopt, W., & Bhatia, S. (2012). Production of yogurt powder using foam-mat drying. Assumption University
Journal Technology, 15(3), 166-171.
Lobo, F. A., Nascimento, M. A., & Domingues, J. R. (2017). Foam mat drying of Tommy Atkins mango: Effects of
air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition,
mangiferin and antioxidant capacity. Food Chemistry, 221, 258-266.
Manok, S. & Limcharoen, P. (2015). Investigating antioxidant activity by DPPH and FRAP assay and total phenolic
compounds of herbal extracts in Ya-Hom Theppachit. Advanced Science, 15(1),106-117. (in Thai)
Maoka, T. (2019). Carotenoids as natural functional pigments. Journal of Natural Medicines, 74(5), 1-16.
Md Shafiq Alam, Kalika, G., Harjot, K., & Javed, M. (2013). Quality of dried carrot pomace powder as affected by
pretreatments and methods of drying. Agricultural Engineering International: CIGR Journal, 15(4),
236-243.
Ng, M. L., & Sulaiman, R. (2018). Development of beetroot powder using foam-mat drying. LWT – Food Science
and Technology, 88, 80-86.
Ngamsanga, S., Laohakunjit, N., & Kerdchoechuen, O. (2015). Effect of foaming agent on characterization of
banana (Kluay Hom Tong) by foam-mat drying. Agricultural Sci. J, 46(3)(Suppl.), 429-432. (in Thai)
Nimitkeatka, H., & Potaros. T. (2018). Effect of foaming agents on properties of instant pumpkin soup powder
using foam mat drying. Thai Science and Technology Journal (TSTJ), 28(5), 790-798. (in Thai)
Prasert, W. (2013). Foam mat drying technique. Food, 43(3), 23-26. (in Thai)
Sangamithra, A., Venkatachalam, S., John, S. G., & Kuppuswamy, K. (2015). Foam-mat drying of food materials: A
review. Journal of Food Processing and Preservation, 39, 3165-3174.
Sankat, C. K., & Castaigne, F. (2004). Foaming and drying behavior of ripe bananas. LWT - Food Science and
Technology, 37, 517-525.
Sompud, W. (2014). Production and kinetics using foam-mat drying of instant purple rice powder. Master of
Science (Food Process Engineering), Chiang Mai University. (in Thai)
Szczykutowicz, M. K., Szopa, A., & Ekiert, H. (2020). Citrus limon (Lemon) phenomenon—A review of the
chemistry, pharmacological properties, Applications in the modern pharmaceutical, food and cosmetics
industries, and biotechnological studies. Plants (basel), 9(1), 1-24.
Tanambell, H., Quek, S. Y., & Bishop, K. S. (2019). Screening of in vitro health benefits of tangerine tomatoes.
Antioxidants, 8, 1-15.
Tulardilok, K. (2009). Production of pickled garlic powder by foam – mat drying. Master of Science (Food science
and Technology). Chiang Mai University. (in Thai)
Xu, Z. S., Feng, K., & Xiong, A. S. (2019). CRISPR/Cas9-Mediated multiply targeted mutagenesis in orange and
purple carrot plants. Molecular Biotechnology, 61, 191-199.
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2022-01-10
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