Pandan Pandanus amaryllifolius Leaf Foam mat drying

Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013 Palembang, South Sumatra -Indonesia, 24-25 October,2013 141 Effect of Foaming Agents On Pandan Leaf Powder Characteristics Processed by Foam Mat Drying Method Prima Septika Dewi 1+ , Agus Wijaya 1 and Gatot Priyanto 1 1 Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya. Abstract. The objective of this study was to determine the effects of foaming agents addition using foam mat drying method on pandan leaf powder characteristic. Two factors were investigate, namely kinds od foaming agens egg white albumin and carboxy methylcellulose and their concentration 3 and 7 ww and 0.25 and 0.75 ww for albumin and carboxy methylcellulose, respectively. Three paramaters were observed in this research, including moisture content, wettability and dispersibility. The result showed that concentration of foaming agents showed significant effects on moisture content, wettability and dispersibility of pandan leaf powder. In other words, the increase in foaming agent concentration resulted in powder with lower moisture content and wettability, and higher dispersibility. Keywords: Pandan leaf powder, foam mat drying, foaming agents.

1. Background

The use of food additives in food processing raised consumer‘s concern in latest decade. Food additives commonly used in food processing are for example coloring and flavoring agents. Pandan Pandanus amaryllifolius leaf is tropical plant widely used as flavoring and coloring agents in Southeast Asia countries such as Indonesia, Malaysia and Thailand. Pandan leaf is known for natural green color source from its chlorophyll content. This natural green color has potential to be used as food colorant for snack, bread, beverage and cosmetics industry [1][2] . In addition, pandan leaf is also used as flavoring agents for food, beverages and perfumery. The major flavor compound in pandan leaf is 2-acetyl-1-pyrroline which produced popcorn-like aroma [3] . However, bioactive compound content may change during food processing. Food additive can be applied in powder form. Powdered product has advantages in handling and storage. It is also applicable for preparing several products like snack, beverages, pastry and paste [4] . Drying is one of processing method to produce food powder. Several factors affected drying process including time and temperature of drying. Drying using high temperature could be done in shorter time but lead to change in characteristics of dried product, while lower temperature require longer drying time [5] . Foam mat drying is method often used to produce powder with acceptable characteristics. This method does not require high temperature and needs only shorter time for drying. Foam mat drying is conducted with convertion of liquid or semi-liquid food into stable foam using foaming agents before drying [6][4] . This research aim was to study characteristics pandan leaf powder using different type and concentration of foaming agents.

2. Literature Review

2.1. Pandan Pandanus amaryllifolius Leaf

Pandan Pandanus amaryllifolius belonged to pandanaceae family which produced specific flavor. This plant is widely planted in Southeast Asia country such as Indonesia, Malaysia and Thailand and used as spices, coloring and flavoring agents [8][9] . In Indonesia, there were three species of pandan , namely Pandanus amaryllifolius, Pandanus latilifolius and Pandanus odoratisimus [7] . The leaf contained chlorophyll as green source color [2][1] . Pandan leaf was also known for popcorn-like flavor which was produced by 2-acethyl-1-pyrroline compound [8][10] . Therefore, pandan leaf could be applied as coloring and flavoring agents. It was widely used in food and cosmetic processing. + Corresponding author. Tel.: +62711 580664 E-mail address : primasd093037gmail.com Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013 Palembang, South Sumatra -Indonesia, 24-25 October,2013 142 Nowadays, there is increasing health knowledge and awareness of consumers not to use synthetic coloring and flavoring agents as food additive in food processing [11] . Referring to bioactive compound contained in pandan leaf, it has potential to be developed as natural coloring and flavoring source. Previous study showed that coloring and flavoring compound contained in pandan leaf. Extraction and heating processes is applied in order to obtain coloring and flavoring compound from pandan leaf [8][9][2] . There is possibility to produce powder from pandan leaf to increase its storage stability and handling.

2.2. Foam mat drying

Drying is defined as water removal using thermal energy to extent certain limit of water activity which inhibit microbes metabolisms and growth, but it could lead to changes in both desireable and undesireable characteristics [12][13] . Conventional drying such as solar drying could cause damage in sensory and nutritional values of dried product [14] . Foam mat drying is dehydration process which convert liquid or semi-liquid product into a stable foam. It has some advantages such as suitable for heat-sensitive agents, using low heat, and require short time [15] . Producing instant carrot powder using a combination of vacuum and foam mat drying requires a lower temperature and short time compare with vacuum drying [16] . It also maintain phytochemical characteristics of the dried agent. Drying Aloe vera skin using this method showed total phenolic content of 34.29 [17] , whereas drying spirulina produces powdered with beta-carotene content of 140 mg100 g of agent [18] . Foam-mat drying conducted through pretreatment and agents preparation, conversion liquid concentrate into stable foam, agent drying and grinding into powder. Conversion process of liquid concentrate into a stable foam is important in this method. Factors influencing foam formation are, total soluble solids, time and temperature during foaming as well as type and concentration of foaming agents. Total soluble solids affected density and stability of the foam formed, whereas types and different concentrations of foaming agent produced different final dried products. Concentration of foaming agent used in the manufacture of powder was influenced by characteristics and type of foaming agent used [6] .

3. Materials and Method