@article{Auisakchaiyoung_Musika_2020, title={ Optimum Conditions of Instant Mulberry (Murus alba L.) Powder Production by Foam-mat Drying}, volume={15}, url={https://li01.tci-thaijo.org/index.php/JFTSU/article/view/241913}, abstractNote={<p>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/cm<sup>3</sup>, 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 (a<em><sub>w</sub></em>) 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.</p>}, number={2}, journal={Journal of Food Technology, Siam University}, author={Auisakchaiyoung, Thanawan and Musika, Jirayu}, year={2020}, month={Sep.}, pages={145–154} }