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
3.1. Experiments and agents preparation
Pandan
leaf were obtained from traditional local market in Palembang South Sumatera. All supporting materials were locally available. Samples was prepared by reducing pandan leaf size by cutting into same
size.
Pandan
leaf was then crushed using blender with addition water with water ratio of 3:1. A 10 maltodextrin was added to crushed
pandan
leaf. After that, foaming agents were added according to treatments. Two factors were investigated, namely foaming agents egg white albumin and carboxy
methylcellulose and their concentration 3 and 7 percent for egg white albumin and 0.25 and 0.75 for carboxy methylcellulose CMC with two replications measurement. All samples was dried in tray oven with
temperature of 50
o
C ± 2
o
C for 3 hours ± 5 minutes. The dried samples were then mashed and filtered 40 mesh. The following parameters were observed, including moisture content, wettability and dispersibility.
3.2. Samples Analysis 3.2.1. Moisture content
Moisture content analysis use gravimetry method based on AOAC
[19]
. A 2 g sample was weighted into a crucible that already weighted previously. The sample was then transferred to oven at 105
o
C until constant weight was . Samples were then moved to desicator for 15 minutes for cooling and then weighted. The
difference in values between wet and dried sample was calculated, then divided by wet samples weight, and calculated as moisture content percentage.
Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013
Palembang, South Sumatra -Indonesia, 24-25 October,2013
143
3.2.2. Wettability
Wettability was described as time to disperse in the water and measured in second at room temperature. Wettability was determined with the method described by Park
et al.
[20]
. A 0.4 g sample was weighted and filled to 40 ml aquadest in graduate cylinder.
3.2.3. Dispersibility
The dispersibility was measured according to Kulkarni
et al.
1991
[21]
with slight modification. The amounts of 1 gram of sample was dispersed in distilled water in 25 ml graduate cylinder at pH 7. The
distilled water was then added until 10 ml. The mixture was stirred vigorously and allowed to settle for three hours. The volume of settle particles was subtracted from 10 and multiplied by 100, and the result was
reported as dispersibility percentage.
4. Result and Discussion
4.1. Moisture Content
Result of moisture content of this research is shown on Figure 1. The moisture content was affected by type and concentration of foaming agents used during foaming. Foaming stability was influenced by some
factor such as type and concentration of foaming agents used, as well as time and temperature during foaming
[6]
.
Fig. 1: Moisture content of pandan leaf powder Result showed that increasing foaming agents concentration influenced moisture content values.
Increasing concentration of egg white foaming agents will decrease the moisture content, while increasing CMC concentration will increase the moisture content. Egg white is foaming agents widely used and perform
a good foam stability
[22]
, while CMC showed increasing viscosity of mixture in concentration higher than 0.5. This affected foam formation
[23]
. Increasing concentration of foaming agents will increase foam formation during foaming process, decrease drying time and increase water evaporation during drying. It was
becaused water from agents could be easily removed trough foam from the surface of agents. Water removal from foaming agent drying was faster and easier than drying same agents without foaming, and resulted in
lower moisture content of agents. This results were supported by previous research in drying of tomato juice that showed the same phenomena which was increasing concentration of foaming agent being decrease in
moisture content
[24]
.
Pandan
leaf powder showed a good characteristic at 10 moisture content
[7]
, while powder product generally contained 4 or less
[25]
.
4.2. Wettability
It was shown that wettability time of pandan leaf powder was between 8.2 and 14.0 seconds Figure 2. The type and concentration of foaming influenced the wettability time for
pandan
leaf powder. Wettability was a characteristic that was influenced by rehydration of dried product
[13]
.
2 4
6 8
10
T3 T7
C2 C7
9,2 7,3
9,25 9,4
Egg White Albumin
CMC
Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013
Palembang, South Sumatra -Indonesia, 24-25 October,2013
144 Fig. 2: Wettability of pandan leaf powder
Increasing foaming agents concentration influenced wettability time. Both type of foaming agents showed decreasing wettability time because of increasing concentration of foaming agents. Wettability of
dried product was affected by its dispersing ability in water. Factors affecting dispersing ability were porosity and chemical composition of product
[26]
. Porosity of the powder contributed on rehydration. The two foaming agents used in this investigation was widely used as emulsifier. Increasing foaming agents
concentration will produce porous powder after drying process. It has relationship with increasing foam formation during foaming that increased concentration of foaming agents. This led to increase in foam
formation
.
Dried powder resulted from foam mat drying had porous structure which enabled water absorption during rehydration. This product showed good characteristic for rehydration and produced good
solubiliy when dissolved in water
[23][24]
.
4.3. Dispersibility
Dispersibility of
pandan
leaf powder was showed on Figure 3. The higher concentration of foaming agent increased dispersibility of powder. Dispersibility is a characteristic of instant powder or flour product
that showed powder ability to dissolve in the solvent. It was influenced by some factors such as particle size and water reabsorption
[13][27]
.
Fig. 3: Dispersibility of
pandan
leaf powder Water rehydration ability of powder led particle to swell. This was caused by water absorption in the
powder matrix. Higher ability in reabsorption caused higher water absorption in the powder matrix and consequently increased its dispersibility
[24]
. Porous particle contributed in water reabsorption and increased dispersibility. Particle size also influenced dispersibility. Particle with larger size absorbed water easily and
decreased dispersibility. It was reported that mango powder with 50 mesh particle size have higher dispersibility compared to mango powder with 80 mesh particle size
[27]
. Dispersibility of powder increased with increasing sinkability and was reduced by agglomerate formation during dispersion
[28]
.
0,0 5,0
10,0 15,0
T3 T7
C2 C7
8,2 8,2
14,0 12,6
W e
tt a
b il
it y
s
Egg White Albumin
CMC
10 20
30 40
50 60
70
T3 T7
C2 C7
65 67,5 62,5 65
D is
p e
rs ib
il it
y
Egg White albumin
CMC
Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013
Palembang, South Sumatra -Indonesia, 24-25 October,2013
145
5. Conclusion
It was conlcluded that type and concentration of foaming agents affected moisture content, wettability and dispersibility of
pandan
powder leaf significantly. Result showed that egg white albumin concentration of 7 contained moisture content of 7.3, wettability of 8.2 s and dispersibility of 67.5, whereas
concentration of 0.75 of CMC showed moisture content of 9.4, wettability of 11.2 s and dispersibility of 65. Egg white albumin addition resulted in therefore better
pandan
leaf powder characteristics.
6. References
