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Quality characteristics and volatile compounds of foam mat dried corn flour


Teoh, Li Shing and Lasekan, Ola and Azeez, Shakirah (2016) Quality characteristics and volatile compounds of foam mat dried corn flour. Journal of Food Quality, 39 (5). pp. 456-464. ISSN 0146-9428; ESSN: 1745-4557


Foam mat drying is good in dehydrating liquid foods in a short time. The porous structure of foam material contributes to high drying rate and consequently shorter dehydration time. Corn flour was produced using foam mat drying and its quality was compared to freeze-dried corn flour. Different concentrations of egg albumen (10, 15 and 20%) and whipping time (5, 10 and 15 min) were used. Foaming characteristics of corn slurry produced were investigated. Corn slurry produced with 20% egg albumen and 15 min whipping time was chosen and the slurry was dried at different temperatures (60, 70 and 80C). Their physicochemical properties and volatile compounds were determined. Foam mat dried corn flour at 60C was found to be the overall optimum corn flour with the highest nutritional composition (protein, 21.51%; crude fat, 4.16%; and crude fiber, 7.52%). However, freeze-dried corn flour gave better color appearance and more volatile compounds.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1111/jfq.12219
Publisher: Wiley-Blackwell Publishing
Keywords: Quality characteristic; Volatile compound; Foam mat dried; Corn flour
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 10 Jan 2018 04:34
Last Modified: 10 Jan 2018 04:34
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/jfq.12219
URI: http://psasir.upm.edu.my/id/eprint/53709
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