Year: 2024
Type: article
Abstract: The current study aims to investigate the feasibility of drying high-quality cereal grains using a special foam drying technique. It was carried out by foaming the spiked grains with the addition of egg white (5, 10 and 15%) and methyl cellulose (0.5%). It was dried at three drying temperatures, i.e., 60, 70 and 80 °C in a tray dryer. The drying study showed that the drying time required for foamed cereal pulp was lower than that of non-foamed pulp at all selected temperatures. Biochemical analysis results showed a significant decrease in ascorbic acid and β-carotene content in grain powder obtained at high temperatures compared to pulp dried at a low temperature of 60 °C. Rehydration ratio and water activity values decreased with increasing temperature, but values for both parameters increased with increasing egg white concentration. An increase in pH values was observed with increasing temperature as well as with increasing egg white concentration. From this study on drying, it was found that grain pulp treated with 10% egg white and 0.5% methyl cellulose and dried at 60 °C retained significantly higher quality characteristics than other foaming and drying methods.
Author: Yo'ldoshev R.O
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W6911863470
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