Production of Yam Bean Powder Using Foam-Mat Drying: Investigation of Physical Properties and Sensory Acceptance
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Abstract
This research was a study of the production process of yam bean powder using foam-mat drying, which is done in order to produce drinking powder products. The objective of this research was to study the effect of foaming agent types and concentrations on the physical properties and consumer sensory acceptance. Maltodextrin (Mal) at the concentrations of 10 and 15% (w/w) and sodium caseinate (NaCas) at the concentrations of 5 and 10% were used as foaming agents. The samples were dried at 80oC. The use of Mal produced foam that expanded less but was more stable than NaCas-based foam. In addition, yam bean powder made using Mal had better color quality and solubility. The yield of powder was not significantly different (P>0.05) when the foaming agents, used at the same concentration, were compared. Furthermore, the products using Mal and NaCas were not significantly different in overall sensory acceptance. However, the strong point of the product using Mal was that it achieved
a higher taste and solubility score than did the product using NaCas (P<0.05). Therefore, foam-mat drying of yam bean powder with addition of Mal is an attractive and low cost method for the commercial production of drinking powder products.
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King Mongkut's Agricultural Journal
References
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