Color and Rehydration Characteristics of Natural Red Colorant of Foam Mat Dried Hibiscus sabdariffa L. Powder

References

• Abbasi, E., and M. Azizpour. 2016. Evaluation of physicochemical properties of foam mat dried sour cherry powder. LWT-Food Sci.Technol. 68:105–110. doi: 10.1016/j.lwt.2015.12.004.
   Web of Science ®Google Scholar
• Affandi, N., W. Zzaman, T.A. Yang, and A.M. Easa. 2017. Production of Nigella sativa beverage powder under foam mat drying using egg albumen as a foaming agent. Beverages 3(1):9. doi: 10.3390/beverages3010009.
   Web of Science ®Google Scholar
• Amidon, G.E., P.J. Secreast, and D. Mudie. 2009. Particle, powder, and compact characterization, p. 163–183. In: Y. Qiu, Y. Chen, and G.G.Z. Zhang (eds.). Developing solid dosage forms. Elsevier, New York.
   Google Scholar
• Asokapandian, S., S. Venkatachalam, G.J. Swamy, and K. Kuppusamy. 2016. Optimization of foaming properties and foam mat drying of muskmelon using soy protein. J Food Process Eng 39(6):692–701. doi: 10.1111/jfpe.2016.39.issue-6.
   Web of Science ®Google Scholar
• Association of Official Analytical Chemists. (2015). Official methods of analysis of the association of official analytical chemists (15th ed.). Method: 934.01. Washington, DC: AOAC International
   Google Scholar
• Bag, S.K., P.P. Srivastav, and H.N. Mishra. 2011. Optimization of process parameters for foaming of bael (Aegle marmelos L.) fruit pulp. Food Bioprocess Technol. 4(8):1450–1458. doi: 10.1007/s11947-009-0243-6.
   Web of Science ®Google Scholar
• Benkovic, M., and I Bauman. 2009. Flow properties of commercial infant formula powders. World Academy Of Science, Engineering & Technology 54(6):495–499.
   Google Scholar
• Chaves, M.A., I. Barreto, R.C. Reis, and D.M. Kadam. 2013. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams. Int. J. Food Sci. Technol. 48(8):1688–1697. doi: 10.1111/ijfs.12139.
   Web of Science ®Google Scholar
• Dehghannya, J., M. Pourahmad, B. Ghanbarzadeh, and H. Ghaffari. 2018. Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations. J Food Eng. 238:164–177. doi: 10.1016/j.jfoodeng.2018.06.014.
   Web of Science ®Google Scholar
• Duangmal, K., B. Saicheua, and S. Sueeprasan. 2008. Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink. LWT-Food Sci.Technol. 41(8):1437–1445. doi: 10.1016/j.lwt.2007.08.014.
   Web of Science ®Google Scholar
• El Hakim, A.E. 2010. Biochemical and molecular characterization of three colored types of roselle (Hibiscus sabdariffa L.). J. Am. Sci. 6(11):726–733.
   Google Scholar
• Falade, K., K. Adeyanju, and P. Uzo-Peters. 2003. Foam-mat drying of cowpea (vigna unguiculata) using glyceryl monostearate and egg albumin as foaming agents. Eur. Food Res. Technol. 217(6):486–491. doi: 10.1007/s00217-003-0775-3.
   Web of Science ®Google Scholar
• Fellow, P.J. 2016. Food Processing Technology: Principle and Practice, 4th Ed (pp. 47) Cambridge, UK: Woodhead Publishing
   Google Scholar
• Fitzpatrick, J.J., M. Hodnett, M. Twomey, P.S.M. Cerquira, J. O’Flynn, and Y.H. Roos. 2007. Glass transition and the flowability and caking of powders containing amorphous lactose. Powder Technol. 178:119–128. doi: 10.1016/j.powtec.2007.04.017.
   Web of Science ®Google Scholar
• Franco, T.S., C.A. Perussello, L.N. Ellendersen, and M.L. Masson. 2016. Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder. LWT-Food Sci.Technol. 66:503–513. doi: 10.1016/j.lwt.2015.11.009.
   Web of Science ®Google Scholar
• Ghoroi, C., L. Gurumuthy, D.J. McDaniel, L.J. Jallo, and R.N. Dave. 2012. Multi-faceted characterization of pharmaceutical powders to discern the influence of surface modification. Powder Technol. 236:63–74. doi: 10.1016/j.powtec.2012.05.039.
   Web of Science ®Google Scholar
• Gonzalez-Palomares, S., M. Estarrón-Espinosa, J.F. Gómez-Leyva, and I. Andrade-González. 2009. Effect of the temperature on the spray drying of roselle extracts (Hibiscus sabdariffa L.). Plant Foods for Hum. Nutr. 64(1):62–67. doi: 10.1007/s11130-008-0103-y.
   PubMed Web of Science ®Google Scholar
• Hahn, F., G. Hernandez, J. Hernandez, C. Perez, and J. Vargas. 2011. Optimization of roselle drying time and drying quality. Can. Biosyst. Eng. 53:31–38.
   Google Scholar
• Hardy, Z., and V.A. Jideani. 2015. Foam-mat drying technology: A review. J. Food Process Preserv. 39:3165–3174.
   Web of Science ®Google Scholar
• Hussein, R.M., Y.E. Shahein, A.E. El Hakim, and H.M. Awad. 2010. Biochemical and molecular characterization of three colored types of roselle (Hibiscus sabdariffa L.). J. Am. Sci. 6(11):726–733.
   Google Scholar
• Idham, Z., I.I. Muhamad, and M.R. Sarmidi. 2012. Degradation kinetics and color stability of spray-dried encapsulated anthocyanin from Hibiscus sabdariffa L. J Food Process Eng 35(4):522–542. doi: 10.1111/j.1745-4530.2010.00605.x.
   Web of Science ®Google Scholar
• Kadam, D.M., R.A. Wilson, and S. Kaur. 2010. Determination of biochemical properties of foam mat dried mango powder. Int. J. Of Food Sci. Technol. 45:1626–1632. doi: 10.1111/j.1365-2621.2010.02308.x.
   Web of Science ®Google Scholar
• Kadam, D.M., and S. Balasubramanian. 2011. Foam mat drying of tomato juice. J. Food Process Preserv. 35(4):488–495. doi: 10.1111/jfpp.2011.35.issue-4.
   Web of Science ®Google Scholar
• Kandasamy, P., N. Varadharaju, S. Kalemullah, and R. Moitra. 2012. Production of papaya powder under foam-mat drying using methyl cellulose as foaming agent. Asian J. Food Agro-Ind. 5(05):374–387.
   Google Scholar
• Karim, A., and C.L. Law. 2017. Intermittent and nonstationary drying technologies: Principles and Applications. London: CRC Press.
   Google Scholar
• Kaushal, M., P.C. Sharma, and R. Sharma. 2013. Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather. J Food Sci Technol 50(1):78–85. doi: 10.1007/s13197-011-0236-0.
   PubMed Web of Science ®Google Scholar
• Kha, T.C., C. Tuyen, M.H. Nguyen, and P.D. Roach. 2011. Effects of pre-treatments and air drying temperature on colour and antioxidant properties of gac fruit powder. Int. J. Food Eng. 7(3):1556–3758. doi: 10.2202/1556-3758.1926.
   Web of Science ®Google Scholar
• Krasaekoopt, W., and S. Bhatia. 2012. Production of yogurt powder using foam-mat drying. AU J. Technol. 15(3):166–171.
   Google Scholar
• Krokida, M.K., V. Karathanos, Z. Maroulis, and D. Marinos-Kouris. 2003. Drying kinetics of some vegetables. J Food Eng 59(4):391–403. doi: 10.1016/S0260-8774(02)00498-3.
   Web of Science ®Google Scholar
• Kudra, T., and C. Ratti. 2006. Foam-mat drying: Energy and cost analyses. Can. Biosyst. Eng. 48:3.
   Google Scholar
• Lomakina, K., and K. Mikova. 2006. A study of the factors affecting the foaming properties of egg white – a review. Czech J. Food Sci 24(3):110–118. doi: 10.17221/3305-CJFS.
   Web of Science ®Google Scholar
• Maskan, M. 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. J Food Eng 48(2):169–175. doi: 10.1016/S0260-8774(00)00154-0.
   Web of Science ®Google Scholar
• Mokhtar, T.A., Y.A. Yusof, N.L. Chin, S.H. Othman, A.D. Serikbaeva, and M.G. Aziz. 2015. Physicochemical properties of tamarind and pineapple fruit pulps and powders. Int. Food Res. J. 22(2):707–712.
   Web of Science ®Google Scholar
• Moon, J.H., and W.B. Yoon. 2017. Effect of moisture content and particle size on grinding kinetics and flowability of balloon flower (Platycodon grandiflorum). In: Food Science and Biotechnology. p. 1–10.
   Google Scholar
• Okpala, L.C., and C.A. Ekechi. 2014. Rehydration characteristics of dehydrated West African pepper (Piper guineense) leaves. Food Sci. Nutr. 2(6):664–668. doi: 10.1002/fsn3.149.
   PubMedGoogle Scholar
• Prommajak, T., and P. Ravivan. 2013. Physical properties of gelatin extracted from skin of thai panga fish (Pangasius bocourti Sauvage). J. Food Appl. Biosci. 1(3):131–145.
   Google Scholar
• Quek, S.Y., N.K. Chok, and P. Swedlund. 2007. The physicochemical properties of spray-dried watermelon powders. Chem. Eng. Process.: Process Intensif. 46(5):386–392. doi: 10.1016/j.cep.2006.06.020.
   Web of Science ®Google Scholar
• Rajkumar, P., R. Kailappan, R. Viswanathan, G. Raghavan, and C. Ratti. 2007. Foam mat drying of alphonso mango pulp. Drying Technol. 25(2):357–365. doi: 10.1080/07373930601120126.
   Web of Science ®Google Scholar
• Ramallo, L.A., and R.H. Mascheroni. 2012. Quality evaluation of pineapple fruit during drying process. Food Bioprod. Process. 90(2):275–283. doi: 10.1016/j.fbp.2011.06.001.
   Google Scholar
• Ranjani, I.S., and K. Ramamurthy. 2010. Relative assessment of density and stability of foam produced with four synthetic surfactants. Mater. Struct. 43(10):1317–1325. doi: 10.1617/s11527-010-9582-z.
   Web of Science ®Google Scholar
• Sagar, V., and P.S. Kumar. 2010. Recent advances in drying and dehydration of fruits and vegetables: A review. J Food Sci Technol 47(1):15–26. doi: 10.1007/s13197-010-0010-8.
   PubMed Web of Science ®Google Scholar
• Sandler, N., K. Reiche, J. Heinämäki, and J. Yliruusi. 2010. Effect of moisture on powder flow properties of theophylline. Pharmaceutics 2(3):275–290. doi: 10.3390/pharmaceutics2030275.
   PubMedGoogle Scholar
• Sangamithra, A., S. Venkatachalam, S.G. John, and K. Kuppuswamy. 2015b. Foam mat drying of food materials: A review. J. Food Process Preserv.. 39:3165–3174. doi: 10.1111/jfpp.12421.
   Web of Science ®Google Scholar
• Sangamithra, A., V. Sivakumar, K. Kannan, and S.G. John. 2015a. Foam-mat drying of muskmelon. Int. J. Food Eng. 11(1):127–137. doi: 10.1515/ijfe-2014-0139.
   Web of Science ®Google Scholar
• Shruthi, V.H., C.T. Ramachandra, U. Nidoni, S. Hiregoudar, N. Naik, and A.R. Kurubar. 2016. Roselle (Hibiscus Sabdariffa L.) as a source of natural colour: A review. Plant Arch. 16(2):515–522.
   Google Scholar
• Sujata, Y. 2014. Egg powder and its quality control. Online Int. Interdiscip. Res. J. 4(1):204–219.
   Google Scholar
• Thuwapanichayanan, R., S. Prachayawarakorn, and S. Soponronnarit. 2008. Drying characteristics and quality of banana foam mat. J Food Eng 86(4):573–583. doi: 10.1016/j.jfoodeng.2007.11.008.
   Web of Science ®Google Scholar
• Thuwapanichayanan, R., S. Prachayawarakorn, and S. Soponronnarit. 2012. Effects of foaming agents and foam density on drying characteristics and textural property of banana foams. LWT-Food Sci.Technol. 47(2):348–357. doi: 10.1016/j.lwt.2012.01.030.
   Web of Science ®Google Scholar
• Wong, P., S. Yusof, H. Ghazali, and Y. Che Man. 2002. Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.). Nutr. Food Sci. 32(2):68–73. doi: 10.1108/00346650210416994.
   Google Scholar