Optimization of Foaming Process by Box-Behnken Design and Drying Kinetics for the Production of Tomato Powder

Abstract

Tomato is a perishable fruit. Producing tomato powder can be an alternative to overcome it because of its extended shelf-life. The study aimed to optimize tomato pulp's foaming process and compare the drying kinetics of the optimized foaming process with that of the non-foaming process. Foams were prepared from tomato pulp by adding different concentrations of egg white (EW) and maltodextrin (MD) at different whipping times (WT). The levels for input variables were EW: 5-15%, MD: 10-20%, and WT: 3-7 min. Box-Behnken Experimental Design of Response Surface Methodology was used to predict the foam density (FD), expansion volume (EV), and drainage volume (DV). The tomato pulp was dried in a cabinet dryer at 60 °C and weighed every 30 min for 5 h. The results showed that the optimum condition was achieved on EW (15 g/100 g pulp), MD (10 g/100 g pulp), and WT (4.91 min). The predicted values of responses were foam density of 0.31 g/mL, foam expansion of 1.76, and foam drainage volume of 0 mL. Foamed tomato pulp revealed faster drying than non-foaming tomato pulp. The foaming process could improve the production process of tomato powder.