Abstract Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diameter distributions that remained the same before and after the storage period. Besides, the total antioxidant, phenolic and carotenoid contents of 15% EA+ 10% WPI carrot powder was found comparably higher than 15% EA powders due to possible encapsulating mechanism of whey proteins. In addition to delaying of physical and chemical deteriorations in powders with WPI incorporation, thermal stability of the foam-mat dried carrot juice powders was also improved in 15% EA+ 10% WPI powder.

Abstract: In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20 and 30°C for 3, 5 and 10 min before air drying. Water gain % and solid loss % of pretreated samples were calculated and color values, β-carotene content and rehydration ratios of dried samples were determined. Drying behavior of the pretreated samples was evaluated and the drying data were fitted to thin layer drying models. Constant drying rate period was not observed for the carrot slices; however two definite falling-rate periods having different slopes were obtained. Drying time was significantly reduced (up to 20%) depending on the type of pretreatment. The redness value, total color difference and Chroma values of pretreated and control samples were in the same group (p>0.05). β-carotene content of ultrasonic bath pretreated samples were significantly higher than the samples pretreated with ultrasonic probe and the sample dried without any pretreatment as well (p<0.05). Also rehydration ratios of control samples were found lower than the ultrasound pretreated samples.

ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.