Effects of Protein- and Carbohydrate-Based Foaming Agents on Foam Stability and Microstructure in Freeze-Dried Coffee
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Abstract
The development of high-quality instant coffee products is essential for increasing market accessibility and economic value for local coffee producers. This study investigates the effect of various foaming agents including maltodextrin, whey protein isolate, and egg white powder on the foam stability and microstructure of coffee extracts processed via foam-mat freeze drying. Coffee extract prepared from roasted Arabica beans sourced from Plang Yai community in Chiang Mai, Thailand, was combined with ten different formulations of foaming agents ranging from 0 – 10% (w/w) and evaluated through foam stability testing and scanning electron microscopy (SEM). The control group consisted of a sole coffee extract without foaming agents added. The results showed that egg white powder was the most effective foaming agent, yielding stable foams and uniform pore structures, particularly at concentrations above 5%. While maltodextrin and whey protein isolate alone did not produce stable foams, they enhanced structural stability when used in combination with egg white powder. SEM imaging further confirmed that the optimal formulations exhibited well-developed porous networks, crucial for drying efficiency and product rehydration. The highest foam stability (96.1%) was achieved with a balanced formulation of all three agents. These findings confirm the synergistic interaction between proteins and carbohydrates in foam stabilization, offering a robust method for producing premium instant coffee. The integration of this approach enables smallholder enterprises to expand product lines while maintaining quality, enhancing the economic sustainability of coffee farming communities.
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