Optimization on formulation of foamed overripe canistel powder using response surface methodology

Abstract

Abstract Overripe canistel fruit was generally consumed and not yet widely utilized. The objective of this research was to study and determine the optimum formulation for water, egg albumin, and maltodextrin concentration in making canistel powder using the foam-mat drying method. Optimization was conducted by Response Surface Methodology (RSM) simple mixture of Design-Expert 7.0 software. The formulas used in this study were water of 50-55%, egg albumin of 15-20%, maltodextrin of 5-10% with a total of 75%, and overripe canistel fruit of 25%. The responses of yield, moisture, and beta carotene concentration were analyzed. The results showed that the higher the maltodextrin and the egg albumin concentration led to the higher the powder yield. The use of maltodextrin decreased moisture content and beta carotene concentration of canistel powder, while egg albumin increased them. In addition, the optimum solution was water of 50.00%, egg albumin of 16.88%, maltodextrin of 8.12%, and overripe canistel of 25%, which resulted in a yield of 54.90%, moisture content of 7.07%, and beta carotene of 2.65 mg.kg-1. Validation of the optimum solution was a yield of 61.20%, moisture content of 7.09%, and beta carotene of 0.63 mg.kg-1, which were within the 95% prediction interval low and high.

Keywords

• pouteria campechiana
• frutos maduros de canistel
• secagem por espuma
• análise de superfície