Characterization of Foam-Mat Dried Garlic Powder Using Egg Albumin as the Foaming Agent

Ta, Xian Yu (2023) Characterization of Foam-Mat Dried Garlic Powder Using Egg Albumin as the Foaming Agent. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Garlic is a widely used spice with numerous health benefits, including its high antioxidant content. The use of the foam-mat drying (FMD) method as an alternative to the conventional drying method is increasing interest in better preserving the nutritional and functional properties of garlic powder. The objective of this study is to examine how different foam-mat drying conditions impact the characteristics of garlic powder, with a focus on utilizing egg albumin as the foaming agent. Specifically, the research investigated the influence of various egg albumin concentrations (1%, 2%, and 3%) on the foaming properties of garlic paste. The effect of egg albumin concentrations (0%, 1%, 2%, and 3%) and drying temperatures (50 °C, 60 °C and 70 °C) on the physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2ʹ-casino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) free radical scavenging activities] of foam-mat dried garlic powder were investigated. The differences between the FMD and commercial (CM) garlic powder in physicochemical properties, TPC, TFC, DPPH, and ABTS were evaluated. The results showed that there were significant differences (p < 0.05) between different concentrations of egg albumin in foam properties except for foam stability. Both egg albumin concentrations and drying temperatures significantly (p < 0.05) affected color L*, color a*, color b*, water activity (aw), moisture content (MC), hygroscopicity, solubility, rehydration ratio, bulk density, TPC, TFC, DPPH, and ABTS. The FMD garlic powder had lower water activity and moisture content while higher solubility and color change than the control garlic powder (without addition of egg albumin) when dried at the same drying temperature. In comparison with the CM garlic powder, overall FMD garlic powder had higher hygroscopicity (15.17 – 17.13 g/100 g), rehydration ratio (2.94 – 3.54), bulk density (0.33 – 0.36 g/cm3) and color b* (22.6 – 29.4). FMD shows potential to be used as an alternative drying method to produce garlic powder. Keywords: Foam-mat drying, Garlic powder, Foaming Properties, Physiochemical Properties, Antioxidant Activity