Nghiên cứu ứng dụng phương pháp sấy bọt chế biến sản phẩm bột từ trái dưa lưới (Cucumis melo L.)

Abstract

Cucumis melo L. contains available good nutrients to human health. The purpose of the study was to evaluate effect of foam drying technological factors on nutritive value of cantaloupe fruit pulp, including the percentage of gum arabic, maltodextrin, and microwave drying time. The efficiency of foam drying was evaluated by recovery efficiency, water activity, color, solubility, total acid, vitamin C, and carotenoids. The results show that the rate of gum arabic was 10%; maltodextrin 3% with 13 minutes of microwave treatment time, the recovery yield was 44.39±0.12%; water activity 0.346±0.03; values L and b are 38.86±0.04-5.73±0.03; solubility was 90.57±0.23%; total acid content 0.52±0.01%; vitamin C content 25.72±0.33 mg%, and carotenoid content 27.98±0.25 µg/g. The study results have contributed to providing valuable scientific data on cantaloupe, especially for the food industry.