Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent
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 sati...
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| Format: | Article |
| Language: | English |
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MDPI AG
2017
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| Online Access: | http://eprints.usm.my/37176/1/%28Production_of_Nigella_sativa%29_beverages-03-00009-v2.pdf |
| _version_ | 1797009776255696896 |
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| author | Affandi, Norhazirah Zzaman, Wahidu Yang, Tajul Aris Mat Easa, Azhar |
| author_facet | Affandi, Norhazirah Zzaman, Wahidu Yang, Tajul Aris Mat Easa, Azhar |
| author_sort | Affandi, Norhazirah |
| collection | USM |
| description | 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. |
| first_indexed | 2024-03-06T15:10:23Z |
| format | Article |
| id | usm.eprints-37176 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T15:10:23Z |
| publishDate | 2017 |
| publisher | MDPI AG |
| record_format | dspace |
| spelling | usm.eprints-371762017-10-17T02:50:12Z http://eprints.usm.my/37176/ Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent Affandi, Norhazirah Zzaman, Wahidu Yang, Tajul Aris Mat Easa, Azhar T1-995 Technology(General) 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. MDPI AG 2017 Article PeerReviewed application/pdf en http://eprints.usm.my/37176/1/%28Production_of_Nigella_sativa%29_beverages-03-00009-v2.pdf Affandi, Norhazirah and Zzaman, Wahidu and Yang, Tajul Aris and Mat Easa, Azhar (2017) Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent. beverages, 3 (9). pp. 1-15. ISSN 2306-5710 http://www.mdpi.com/2306-5710/3/1/9/htm |
| spellingShingle | T1-995 Technology(General) Affandi, Norhazirah Zzaman, Wahidu Yang, Tajul Aris Mat Easa, Azhar Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent |
| title | Production of Nigella sativa Beverage Powder under
Foam Mat Drying Using Egg Albumen as a Foaming Agent |
| title_full | Production of Nigella sativa Beverage Powder under
Foam Mat Drying Using Egg Albumen as a Foaming Agent |
| title_fullStr | Production of Nigella sativa Beverage Powder under
Foam Mat Drying Using Egg Albumen as a Foaming Agent |
| title_full_unstemmed | Production of Nigella sativa Beverage Powder under
Foam Mat Drying Using Egg Albumen as a Foaming Agent |
| title_short | Production of Nigella sativa Beverage Powder under
Foam Mat Drying Using Egg Albumen as a Foaming Agent |
| title_sort | production of nigella sativa beverage powder under foam mat drying using egg albumen as a foaming agent |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/37176/1/%28Production_of_Nigella_sativa%29_beverages-03-00009-v2.pdf |
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