Effects of Hydroxypropyl Methylcellulose Content and Drying Time on Qualities of <I>Aloe vera</I> Powder by Foam - mat Drying
Main Article Content
Abstract
The objective of this study was to find out the levels of hydroxypropyl methylcellulose (HPMC: 1, 2, 3 and 4 %) and drying time (12, 16, 20 and 24 hrs) in order to develop the qualities of aloe vera powder by using foam - mat drying. The results showed that 1 % HPMC make the highest foaming overrun of aloe vera foam as 493.83 %. This foam was dried in trays and heat flowed easily to give the lowest moisture content as 4.91% and it provided the highest of antioxidant activity with 0.74 mg / g sample of trolox equivalent. The drying periods of 12 - 24 hrs were not significantly different to affect production yield in the range of 16.36 - 16.90 %. However, 16 - hr drying time was suitable for foam - mat drying process because it gave the moisture content under criteria of Thai Community Product Standard for dried mixed herbs as 6.69 %. Moreover, water solubility index (WSI) were not significantly different (P > 0.05) between 12 - and 16 - hr drying time drying time process and the values were 84.47 and 80.46 %, respectively.
Article Details
References
Amin, K., S. Ozgen and Z. Selamoglu. 2018. Aloe vera: a miracle plant with its wide-ranging applications. Pharmacy and Pharmacology International Journal 6(1): 00144, doi: 10.15406/ppij.2018.06.00144.
Angsuphanit, K. 1993. Food Processing. Kasetsart University Press, Bangkok. 138 p. (in Thai)
AOAC. 2000. Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists, Gaithersburg, MD.
Bikerman, J.J. 1973. Foams. Springer-Verlag, New York. 337 p.
Carneiro, H.C.F., R.V. Tonon, C.R.F. Grosso and M.D. Hubinger. 2013. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering. 115(4): 443-451.
Ekpong, A., W. Phomkong and E. Onsaard. 2016. The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder. International Food Research Journal 23(1): 300-308.
Hendrawati, T.Y. 2015. Aloe vera powder properties produced from Aloe chinensis Baker, Pontianak, Indonesia. Journal of Engineering Science and Technology Special Issue 1: 47-59.
Inkaew, C., T. Keokamnerd, C. Rardniyom and K. Arkanit. 2015. Effects of date-to-water ratio and foaming agents on foam quality prior of foam mat drying. pp. 231-240. In: Proceedings of Academic Conference. Maejo University, Chiang Mai. (in Thai)
Iqbal, J.M., A. Abbas, H. Rafique, F.M. Nawaz and A. Rasool. 2018. A review paper on foam-mat drying of fruits and vegetables to develop powders. MOJ Food Processing and Technology 6(6): 465-467.
Jay, J.M. 1996. Modern Food Microbiology. 5th ed. Chapman & Hall, New York. 661 p.
Pnongthai, S., S. D’Amico, R. Schoenlechner, W. Homthawornchoo and S. Rawdkuen. 2018. Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion. Food chemistry 240: 156-164.
Puechkaset. 2014. Properties of aloe vera and implantation (Online). Available: http://puechkaset.com/aleo vera (March 2, 2020).
Ramadhia, M., S. Kumalaningsih and I. Santoso. 2012. The making of aloe vera powder (Aloe vera L.) with foam-mat drying method. Jurnal Teknologi Pertanian 13(2): 125-137.
Raymundo, A., J. Empis and I. Sousa. 1998. Method to evaluate foaming performance. Journal of Food Engineering 36(4): 445-452.
Sriroth, K., and K. Piyachomkwan. 2003. Technology of Starch. 3rded. Kasetsart University Press,Bangkok. 303 p. (in Thai)
TISI. 2005. Dried mixed herbs. Thai Community Product Standard, TCPS 996/2005. Thai Industrial Standard Institute, Bangkok. 5 p.
Upanan, S. 2019. Department of Agricultural Extension, District/Provincial Agricultural Extension Office, Growers. Information on February 28th, 2019. 65-66. (in Thai)
Vamshikrishna and H. Rahman. 2012. Evaluating aloe vera powder as bioavailability enhancer. Journal of Bioequivalence and Bioavailability 4(3): 191.
Wikipedia. 2020. Water. (Online). Available: http://th.m.wikipeda.org/wiki/water (February 15, 2020).