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

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