Effect of foaming parameters on the physical and phytochemical properties of tomato powder

The objective of this work was to study the effect of foaming parameters on the physical and phytochemical properties of tomato powder. A central composite rotatable design of experiments was defined with two parameters (concentration of soy protein isolate [SPI]: 1–5% and whipping time: 2–14 min) w...

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Autores principales: Farid, Eman, Mounir, Sabah, Talaat, Eman, Elnemr, Sherif, Siliha, Hassan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Nature Singapore 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9433588/
https://www.ncbi.nlm.nih.gov/pubmed/36060567
http://dx.doi.org/10.1007/s10068-022-01125-9
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author Farid, Eman
Mounir, Sabah
Talaat, Eman
Elnemr, Sherif
Siliha, Hassan
author_facet Farid, Eman
Mounir, Sabah
Talaat, Eman
Elnemr, Sherif
Siliha, Hassan
author_sort Farid, Eman
collection PubMed
description The objective of this work was to study the effect of foaming parameters on the physical and phytochemical properties of tomato powder. A central composite rotatable design of experiments was defined with two parameters (concentration of soy protein isolate [SPI]: 1–5% and whipping time: 2–14 min) with 5 levels for each parameter. The foam was prepared by whipping tomato puree after adding SPI and dried in a thin layer (4 mm ± 1) at 50 °C. The obtained results showed the predominant effect of the concentration of SPI on the physical and phytochemical properties compared to whipping time. The powder prepared under foaming conditions of 5% SPI and whipping time of 8 min showed an increase of 97, 39, 62, and 46% in the total phenolics, total flavonoids, antioxidant activity, and porosity, respectively, while the bulk density decreased by about 25%.
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spelling pubmed-94335882022-09-02 Effect of foaming parameters on the physical and phytochemical properties of tomato powder Farid, Eman Mounir, Sabah Talaat, Eman Elnemr, Sherif Siliha, Hassan Food Sci Biotechnol Research Article The objective of this work was to study the effect of foaming parameters on the physical and phytochemical properties of tomato powder. A central composite rotatable design of experiments was defined with two parameters (concentration of soy protein isolate [SPI]: 1–5% and whipping time: 2–14 min) with 5 levels for each parameter. The foam was prepared by whipping tomato puree after adding SPI and dried in a thin layer (4 mm ± 1) at 50 °C. The obtained results showed the predominant effect of the concentration of SPI on the physical and phytochemical properties compared to whipping time. The powder prepared under foaming conditions of 5% SPI and whipping time of 8 min showed an increase of 97, 39, 62, and 46% in the total phenolics, total flavonoids, antioxidant activity, and porosity, respectively, while the bulk density decreased by about 25%. Springer Nature Singapore 2022-07-02 /pmc/articles/PMC9433588/ /pubmed/36060567 http://dx.doi.org/10.1007/s10068-022-01125-9 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Research Article
Farid, Eman
Mounir, Sabah
Talaat, Eman
Elnemr, Sherif
Siliha, Hassan
Effect of foaming parameters on the physical and phytochemical properties of tomato powder
title Effect of foaming parameters on the physical and phytochemical properties of tomato powder
title_full Effect of foaming parameters on the physical and phytochemical properties of tomato powder
title_fullStr Effect of foaming parameters on the physical and phytochemical properties of tomato powder
title_full_unstemmed Effect of foaming parameters on the physical and phytochemical properties of tomato powder
title_short Effect of foaming parameters on the physical and phytochemical properties of tomato powder
title_sort effect of foaming parameters on the physical and phytochemical properties of tomato powder
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9433588/
https://www.ncbi.nlm.nih.gov/pubmed/36060567
http://dx.doi.org/10.1007/s10068-022-01125-9
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AT elnemrsherif effectoffoamingparametersonthephysicalandphytochemicalpropertiesoftomatopowder
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