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MATHEMATICAL MODELLING OF THIN LAYER FOAM MAT DRYING KINETICS OF ARTEMIA (ARTEMIA FRANCISCANA)
(2024-01-01)
Anh, Nguyen Ngoc Huong
;
Xuyen, Nguyen Thi Kim
;
Quyen, Nguyen Hoang Thuy
;
Vi, Nguyen Hoang Yen
;
Giau, Tran Ngoc
Background. Foam mat drying can be considered a simple and economically effective way compared to modern drying methods to produce powdered foods. Artemia biomass contains high nutritional content but was previously only used as food for aquatic animals. Materials and methods. This research aimed to use Artemia biomass as human food, with the foam drying technique implemented. Artemia foam was dried at different temperatures (65–80°C), with four common drying models applied. Results. Among the applicable models, the Logarithmic model was chosen as the most suitable model to describe and explain the drying process of Artemia powder (the highest R2, the lowest root mean square error and χ2, respectively, are 91.7–97.59%, 0.0619–0.0861 and 0.0049–0.0111). The sample reached a moisture content of about 4% to 5% in 2, 2.5, 3 and 3.5 hours when drying at gradually decreasing temperatures from 80°C, 75°C, 70°C and 65°C, respectively. The drying rate was determined by temperature, and the effective moisture diffusivity values (D<inf>eff</inf>) were calculated in the range of 9.285×10–12 m2/s to 1.065×10–11 m2/s, from Fick’s diffusion model. The activation energy value E<inf>a</inf> was determined to be 26.94 kJ/mol according to the Arrhenius relationship. Conclusion. The sample was dried at 75°C for 2.5 hours and this temperature was chosen due to the short drying time, high nutrient content and bright colour. Artemia powder samples after drying had a low moisture content and an a<inf>w</inf> value of 4.46% and 0.22, respectively. High protein content was determined (79.93%) in the foam-dried Artemia powder. In addition, lipid content, carbohydrate, ash and water absorption capacity were also analysed (1.75%, 6.31%, 6.17% and 298.81, respectively).
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QUALITY EVALUATION OF WAFFLES PRODUCED FROM THE PARTIAL REPLACEMENT OF WHEAT FLOUR WITH GREEN BANANA FLOUR AND POTATO STARCH
(2023-01-01)
Giau, Tran Ngoc
;
Thuy, Nguyen Minh
;
Tien, Vo Quoc
;
Tai, Ngo Van
Background. Low GI and alkaline food products have been the attention of research aimed at supporting the health of consumers. Materials and methods. This study aims to develop a waffle formula for a low energy, alkaline food with a high nutritional value and low glycemic index (GI) from the partial replacement of wheat flour with green banana flour and potato starch ranging from 2.5 to 12.5% (of the total weight of flour used) in the formulas. To assess this, the quality of the product was analyzed. Results. The research results show that low GI, alkaline waffles with a high nutritional value can successfully be prepared with green banana flour and potato starch substitutes, at 12.5 and 7.5% of the formula respectively (w/w) (formula F5). The nutritional value of the product for one waffle (110 g) is 305.6 kcal, 40.9 g carbohydrates, 9.2 g protein, 11.7g fat and 1.43 g fiber, with an estimated GI of 62.54 ±0.46 (lower than a waffle made entirely of wheat flour, which had a GI of 76.38 ±0.90). The macronutrient energy distribution (carbohydrate:protein:lipid of 53.6:12.1:34.3) meets the recommendations of the AMDR. Conclusion. The F5 product has proper nutritional characteristics, low GI, and an estimated negative PRAL (–0.67), indicating that the waffles tend to cause more alkalinity in the body when consumed. Further studies should be considered to develop and improve the production of waffles with better nutrients and biological functional properties

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