Development of Onion Powder by using Egg Albumin as a Foaming Agent by Foam-Mat Drying Process
Muhammad Farooq1*, M. Javed Iqbal2, Rizwan Shukat2, Qayyum Shehzad3, Shabir Ahmed4, Elham Azadfar5, Abdul Saboor6, Ibrar Ahmad7, Iftikhar Ahmed Solangi1, Kaleem Kakar8, Shoaib Khan9 and Wang Yunyang1
ABSTRACT
Vegetables are very perishable agricultural produce with high amount of water content. Preservation by different means has been a keen interest of peoples to enhance the shelf life and to make sure the availability of these vegetables for longer period of time without quality deterioration. Drying is most common and old process for the preservation of foods which contain high moisture content. Onion powder was prepared by foam mat drying technique in which onion paste was treated with different concentration of egg albumin (0%, 4%, 8% and 12%) as foaming agent and Carboxyl methylcellulose (0.5%) as foam stabilizer and these were dried in hot air tray drier at different temperatures (55°C, 65°C and 75°C) with 3mm sheet thickness of onion foams. Effect of different concentration of foaming agent and drying temperature was studied on moisture and drying rate of onion paste. Increase in concentration of foaming agent significantly increased the drying rate from 0.422 ± 0.169 for (Control) to 0.743± 0.169 (egg albumin). Foamed onion paste were dried faster than un-foamed which decreased the drying time of 5 hours for foamed onion paste at 65°C and 75°C. Hence, foamed onion paste dried in 240 and 300 min at 65 °C and 75 °C temperature, respectively, with 12 % concentration of egg albumin.
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