RESEARCH AND DEVELOPMENT (FOAMING-MAT DRYING) TECHNOLOGY TO PRODUCTION CUSTARD APPLE (Annona squamosa L.) POWDER

Abstract

The study aimed to determine the parameters and conditions of the foam drying method to recover custard apple pulp. Custard apple (Anona squamosa L.) is a nutritious fruit containing lots of vitamin C, vitamin A, vitamin B6, magnesium, potassium, copper and lots of fiber. However, custard apples are often used fresh and contain high water content, so the storage time is short. In this study, the foaming-mat drying process of custard apple pulp was carried out by investigating the ratio and selecting suitable foaming agents among albumin, whey protein concentrate and soy protein isolate at ratios of 1.0 - 3.0%. Additionally, the ratio and selection of suitable foam stabilizers among carboxymethyl cellulose (CMC), gum arabic and maltodextrin were evaluated at levels of 0.3 - 0.7% with whipping times varying from 6 to 14 minutes. The drying process is carried out in an oven at 5 different drying temperatures from 50 - 70^oC with a 2 - 10 mm foam thickness. The study produced foam results with foam expansion (95.76 ± 0.43%), foam stability (97.6 ± 70.24%), foam density (41.32 ± 0.19 g/mL) found to be 2% albumin and 0.5 CMC was foamed for 10 minutes. On the other hand, the foam film is dried at a temperature of 60^oC and 4 mm thick, helping to recover powder with the best nutritional content; vitamin C content is 6.13 ± 0.02 mg/100 g, reducing sugar content is 6.13 ± 0.02 mg/100 g times the drying time of the foam tray 240 ± 4.08 minutes. Among all the parameters studied, the combination of 2.0% Albumin foaming agent and 0,5% CMC stabilizer with a 10 minutes beating time of 4 mm foam layer thickness and drying at 60^oC resulted in powder. The results of this research help diversify products from custard apples with new drying methods that help save costs and retain nutrients from custard apple flesh.