RT journal article
T1 The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents
A1 Estiasih, T.
A1 Eko Witoyo, Jatmiko
A1 Mapandin Runtung, Gabriela Kania
A1 Pasha Moelyono, Diva Deannova
A1 Rahmayani Murini, Alifah
A1 Setyaningsih, Widiastuti
A1 Nuryani Lioe, Hanifah
A1 Palma Lovillo, Miguel
A1 Ahmadi, Kgs
A2 Química Analítica
K1 Antioxidant
K1 conventional drying
K1 foaming properties
K1 hydrophilic and lipophilic balance
K1 powder characteristics
AB Roselle flower is an edible flower with health-beneficial bioactive compounds. In this study, red and purple roselle calyces were dried by foam-mat drying with different hydrophilic-lipophilic balance (HLB) of commercial emulsifiers as the foaming agents, including TBM, SP, and SSL. For a comparison is the roselle calyces powder from conventional drying. The mixture of emulsifiers of TBM and SP produces better foam and powder characteristics than a single emulsifier of SSL. HLB value and emulsifier mixture composition affect the foaming properties that influence the powder characteristics. The roselle variety also affected the foaming properties in which purple roselle calyces are better. The antioxidant activity seems to be affected by the foaming stability. The lack of conventional dried roselle calyces powder is the very low solubility indicated by undefined dissolution time. The formation of foam and the use of maltodextrin as a filler contribute to the foam mat-dried powder color.
PB Taylor and Francis Ltd.
SN 1947-6337
YR 2024
FD 2024
LK http://hdl.handle.net/10498/33630
UL http://hdl.handle.net/10498/33630
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 10-nov-2026