Main Article Content
The aim of this work was to optimize condition for producing the instant mulberry powder by using a foam-mat drying method. The optimum conditions for mulberry foam production were using 1.5% w/w methocel and whipping time for 20 minutes. The density, expansion and stability of foam from this condition were 0.41 g/cm3, 951.89% and 184.18 ml., respectively. The optimum condition for drying was 60 °C for 90 minutes. The chemical and physical properties of instant mulberry powder per 100 g showed that the moisture content was 7.01%, water activity (aw) was 0.30, and pH was 4.94. The protein, total fat, and total carbohydrate contents were 1.5 g, 0.23 g, and 88.90g, respectively. The total energy was 363.67 Kcal/100 g. Anthocyanin content was 123.15 mg /100g. Ash content was 1.42 g /100 g. Rehydration of instant mulberry powder was 83.54%. The total soluble solid was 5.33 °Brix. The brightness (L*) 44.72, redness (a*) 15.96, yellowness (b*) 2.71 and hue angle were 0.17. Sensory evaluation was tested by 9-Point Hedonic scale (n = 50). Most sensory consumers accepted the mulberry instant powder dried at 60°C for 90 minutes. The overall liking score was 6.92 with average overall liking scores at moderate level.
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