Foam mat drying technique in coconut milk: Effect of additives on foaming and powder properties and its economic analysis
Shameena Beegum, M. R. Manikantan, K. B. Anju, V. Vinija, R. Pandiselvam, S. Jayashekhar, K. B. Hebbar
Abstract
The study explores the potential of foam mat drying technique on coconut milk. Preliminary standardization showed the efficiency of sodium caseinate as a foaming agent and maltodextrin as a carrier material for drying coconut milk. A central composite design was used for optimization of sodium caseinate (4%–7.% w/v) and maltodextrin (15%–35% w/v) levels. Foaming properties, including foam expansion, foam stability and foam density, ranged from 95.34% to 152.33%, 79.00 to 79.50 and 0.40 g/cm3 to 0.41 g/cm3, for 4.0%, 5.5% and 7.0% sodium caseinate, respectively. The responses selected (powder properties including physical and sensory parameters) revealed that coconut milk with 4.0% sodium caseinate and 17.5% maltodextrin as the optimum levels with 82% desirability. It had 97.82% total solids and a Hausner ratio of 1.16, indicating a good flowable powder. The overall acceptability mean scores obtained for the milk powder and the rehydrated powder were 7.63 and 8.41, respectively. The production methodology was upscaled to confirm the recovery of powder, which was 33.0 ± 0.7% (w/v). Cost economics calculated for the upscaled production revealed that the venture is profitable (BCR: 1.13) with an internal rate of return (IRR) of 33% and a break even period of 206 days. Novelty impact statement Foam mat drying, an alternative to spray drying technique was applied for the production of coconut milk powder using sodium caseinate (4% w/v) and maltodextrin (17.5% w/v). The resultant powder falls in the category of excellent flowability as per Carr's index. Result of the economic analysis of the upscaled production suggests the venture is profitable with a benefit cost ratio of 1.13, IRR of 33% and a break even period of 206 days.