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Beverages 2017, 3(1), 9; doi:10.3390/beverages3010009

Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

1
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Penang 11800, Malaysia
2
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
*
Author to whom correspondence should be addressed.
Received: 20 October 2016 / Accepted: 17 January 2017 / Published: 27 January 2017
(This article belongs to the Special Issue Beverage Powder)
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Abstract

The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa powder. Foams were prepared from Nigella sativa solution by adding different concentrations of egg albumen (2.5%, 8.75%, and 15% w/w) and methyl cellulose (0, 0.5% and 1% w/w), using whipping times of 2, 5, and 8 min. The drying temperature was set at 50–70 °C, with a foam thickness of 1, 2, and 3 mm. The optimum recorded conditions for the foaming process were 15% of egg albumen concentration, 0.69% of methyl cellulose concentration, and a whipping time of 8 min. Thus, the optimum conditions for the drying process were 60 °C, with 2 mm of foam thickness. The results showed that there were significant differences in DPPH inhibition, the total phenolic content, and mineral content, whereas no significant differences were recorded in the water solubility index between the roasted Nigella sativa and the foam mat dried Nigella sativa powder. View Full-Text
Keywords: methyl cellulose; solubility; antioxidant; mineral content; central composite design methyl cellulose; solubility; antioxidant; mineral content; central composite design
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Affandi, N.; Zzaman, W.; Yang, T.A.; Easa, A.M. Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent. Beverages 2017, 3, 9.

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