Effects of foaming agents on the quality of mahajanaka mango by foam-mat drying

Abstract

Mahajanaka mango (Mangifera indica L.), the yellow fruit had identity on color, aroma and sweet taste. It had the highly potential to develop into a powdered beverage with a aroma and flavor similar to fresh fruit juices as possible. The objective of this study was to determine an appropriate foaming substance from 6 types ; Methocel? 65 HG, Glyceryl monostearate (GMS), Carboxy methyl cellulose (CMC), Methocel? 65 HG mixed with GMS, Methocel? 65 HG mixed with CMC and GMS mixed with CMC with 1:1 w/w with completely Randomized experimental design. Physicochemical properties of mahajanaka mango juice, the color values L*, a*, b*, pH, total soluble solid, citric acid and total solid equals 39.02, 18.79, 67.36, 3.96, 14.00๐Brix, 0.40 milligram per 100 grams and 15.14%. The mahajanaka mango juice was adjusted 0.70% total acidity (as citric acid), 25๐Brix of total soluble solid and added 2.0% of maltodextrin. The result showed that an appropriate foaming agent was added 45% of 1.8% mixture of Methocel? 65 HG with CMC into mahachanaka mango juice. It had foam stability and density. The mahajanaka mango juice foam had values of stability, density and overrun equals 0.001 milligram per min, 0.14 gram per milligram and 602.11% respectively and Scanning Electron Microscope (SEM) had a porous structure with sphere and ellipsoid particle.