Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds

Background The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam‐mat drying of tomato. For this aim, density of foam‐mats (green pea aquafaba+tomato puree) changed between 1.06 and 0.45 g/mL depending on the aquafaba concentration. Foam‐mats with 5 m...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2023-05, Vol.103 (7), p.3691-3700
Main Authors: Kilicli, Mahmut, Erol, Kubra Feyza, Toker, Omer Said, Tornuk, Fatih
Format: Article
Language:English
Subjects:
Antioxidants
Antioxidants - chemistry
bioaccessibility
Bioactive compounds
Bioavailability
Biological activity
Cooking
Desiccants
Desiccation - methods
Drying
Foaming
Foaming agents
foam‐mat drying
green pea aquafaba
Moisture effects
Parameters
Peas
Phenolic compounds
Phenols
Pisum sativum
Powders - chemistry
Purees
Solanum lycopersicum
tomato powder
Tomatoes
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Summary:Background The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam‐mat drying of tomato. For this aim, density of foam‐mats (green pea aquafaba+tomato puree) changed between 1.06 and 0.45 g/mL depending on the aquafaba concentration. Foam‐mats with 5 mm thickness were dried at 50, 60 and 70°C at 1.3 m/s air velocity. Results The results showed that the porous structure of foams with lower densities resulted in higher drying rates and moisture diffusivities. Redness (a*) value decreased with increasing aquafaba content (p 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.12273