Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study
Golnaz Bahriye, Saeed Dadashi, Jalal Dehghannya, Hossein Ghaffari
Abstract
With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam-mat drying, and the effect of drying temperature on quality attributes was evaluated. Computer simulation was also performed to assess the impact of temperature on uniformity of moisture loss and temperature during drying. Temperature variations did not exert a significant impact on water solubility and total color difference of the powders. Images obtained from field emission scanning electron microscopy illustrated that with increasing temperature, wrinkling, cracking, and roughness of the powder particles reduced because of the formation of smooth and hard crusts on the particles' surface. Predicted moisture content values were in good agreement with measured data. The results of this study could be used to optimize foam-mat drying of red beetroot to produce functional powders with suitable physicochemical and microstructural characteristics.