Foam-mat drying in the encapsulation of red sorghum extract: Effects of xanthan gum addition on foam properties and drying kinetics

Foam-mat drying in the encapsulation of red sorghum extract: Effects of xanthan gum addition on foam properties and drying kinetics

Red Sorghum Extract (RSE) rich in proanthocyanidins (PA) was encapsulated in Arabic gum (AG), whey protein isolate (WPI), and xanthan gum (XG) to maintain its bioactive stability and dried by foam-mat drying. Xanthan gum was added as a stabilizer to maintain the stability of porous foam to accelerat...

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Bibliographic Details
Main Authors: Devi Yuni Susanti, Wahyudi Budi Sediawan, Mohammad Fahrurrozi, Muslikhin Hidayat
Format: Article
Language:English
Published: Elsevier 2021-05-01
Series:Journal of the Saudi Society of Agricultural Sciences
Subjects:
Drying
Foaming
Xanthan gum
Encapsulation
Model
Mass transfer
Online Access:http://www.sciencedirect.com/science/article/pii/S1658077X21000291

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http://www.sciencedirect.com/science/article/pii/S1658077X21000291

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