Received: 7 November 2016 | Revised: 7 August 2017 | Accepted: 8 August 2017

DOI: 10.1111/jfpp.13467

ORIGINAL ARTICLE

Production of pineapple fruit (Ananas comosus) powder

using foam mat drying: Effect of whipping time and egg
albumen concentration

Nur Atiqah Shaari1 | Rabiha Sulaiman1,2 | Russly Abdul Rahman1,2 |

Jamilah Bakar1,2

1
Halal Products Research Institute, Universiti
Putra Malaysia, Serdang, Selangor 43400,
Malaysia
2
Department of Food Technology, Faculty
of Food Science and Technology, Universiti
Putra Malaysia, Serdang, Selangor 43400,
Malaysia
Correspondence
Rabiha Sulaiman, Department of Food
Technology, Faculty of Food Science and
Technology, Universiti Putra Malaysia,
Serdang, Selangor 43400, Malaysia.
Email: rabiha@upm.edu.my
Abstract
Foam mat drying is an economical process compared to drum drying, spray drying, and freeze
drying for the production of fruit powders. The aim of this study was to determine the effect of
foaming agent concentration and whipping time on pineapple powder properties. Pineapple juice
was foamed using egg albumen (EA) at different concentrations (5, 10, and 20%, wt/wt) and
whipping time (10, 20, and 30 min). Physicochemical properties such as water absorption index,
water solubility index, total phenolic content, total soluble solid, pH, color, water activity, moisture
content, bulk density, hygroscopicity, and rehydration ratio were evaluated. As the concentration
of foaming agent increases at constant whipping time, foam density was reduced and foam expan-
sion was increased. The results indicated that foaming properties and physicochemical properties
of powder were significantly affected by the whipping time (p < .05) and EA concentration
(p
.05).

Practical applications
Pineapple (Ananas comosus) is a tropical fruit and popularly consumed in the world. However, the
shelf life of pineapple is limited. Foam mat drying is an alternative for the preservation of pineap-
ple in the form of dried powder using moderate temperatures. Pineapple powder has found its
application in various industries such as food processing and pharmaceuticals. It is widely used as
flavoring agent in instant beverages, bakery products, pastes, frozen confectionaries, and as a
component in pharmaceutical tablets. It is commonly utilized owing to its ability to provide distin-
guished properties of pineapple in terms of aroma, color, and flavor as well as water-binding
properties to the end product.

1 | INTRODUCTION
Banana, citrus, and pineapple are the important fruit in the world
originate from tropical countries (De Poel, Ceusters, & De Proft,
2009). Malaysia is one of the world’s major producers of pineapple
beside Thailand, Philippines, Indonesia, and South Africa (Farimin &
Nordin, 2009). Pineapple is an essential micronutrients in the human
diet especially vitamins and minerals. The nutritional compounds in
pineapple are generally identified as phytochemicals such as ascorbic
acid and phenolic compounds, which contribute to its antioxidant
activity (Heim, Tagliaferro, & Bobilya, 2002; Hossain & Rahman,
2010).
Pineapple fruit has high moisture content and highly perishable,
which increases the growth of microorganism that lead to low lifespan
of pineapple (Hajare et al., 2006). Pineapples undergo rapid deteriora-
tion in quality such as excessive softening, flavor degradation, a decline
in sugar content, and a rise in susceptibility to microorganism during
postharvest period. Therefore, pineapples should be processed into a
dry form in order to overcome these postharvest losses and also to
extend the shelf life of pineapples for its availability during the off-
season (Saxena & Arora, 1997). According to Kadam, Samuel, Chandra,
and Sikarwar (2008), dried form products such as powder bring about a
substantial reduction in weight and volume, minimizing packaging and
storage, thus reducing transportation costs. There are various drying

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https://doi.org/10.1111/jfpp.13467
2 of 10 | SHAARI
techniques applicable to produce dried products such as tray drying,
vacuum drying, spray drying, and freeze drying (Kha, Nguyen, & Roach,
2010; Kha, Tuyen, Nguyen, & Roach, 2011; Tran, Nguyen, Zabaras, &
Vu, 2008).
Foam mat drying is an alternative method for drying pineapple
fruit because it is a simple, economical, and efficient technique. Foam
mat drying has been positively applied to many fruits such as apple
juice (Raharitsifa, Genovese, & Ratti, 2006), banana (Thuwapani-
chayanan, Prachayawarakorn, & Soponronnarit, 2008), cowpea
(Falade, Adeyanju, & Uzo-Peters, 2003), mango (Rajkumar, Kailappan,
Viswanathan, Raghavan, & Ratti, 2007), mandarin (Kadam et al., 2011),
soy milk (Akintoye & Oguntunde, 1991), star fruit (Karim & Wai,
1999a), sea buckthorn (Kaushal, Sharma, & Sharma, 2011), shrimp
(Azizpour, Mohebbi, Haddad Khodaparast, & Varidi, 2013), and tomato
juice (Kadam & Balasubramanian, 2011). Foam mat drying is known as
the process that involves air incorporated into the liquid with the addi-
tion of foaming agents to form a stable foam by using moderate heat
treatment (Falade & Okocha, 2012; Karim & Wai, 1999a; Labelle,
1984; Rzepecka, Brygidyr, & Mcconnell, 1975). According to Kadam
and Balasubramanian (2011), foam mat drying process retains the origi-
nal properties of fresh fruit such as color, flavor, vitamins, and sensory
attributes due to minimal heat damage. For instance, Rajkumar and
Kailappan (2006) reported that the natural flavor and color of mango
have been retained in foam mat-dried mango powder, and vitamin C
contents of citrus have been retained in foam mat-dried citrus juice
powder. Furthermore, foam mat-dried products are more powerful
compared to spray-dried and drum-dried products due to its honey-
comb structure and better reconstitution ability (Hart, Graham, Gin-
nette, & Morgan, 1963; Labelle, 1984; Morgan, Graham, Ginnette, &
Williams, 1961; Rzepecka et al., 1975).
According to Labelle (1984), fruits that have high sugar content,
sensitive to heat, viscous and sticky like pineapple are suitable for foam
mat drying process. As a fact, egg albumen (EA) is known as an excel-
lent foaming agent due to its properties and has been applied for foam-
ing of various tropical fruits. Therefore, the aim of this study is to
evaluate the effect of EA concentration and whipping time on foam
mat-dried pineapple powder.
2 | MATERIALS AND METHODS
2.1 | Raw materials
Ripe pineapple (Josephine variety) was purchased from Pasar Borong,
Selangor. The maturity of pineapple was selected based on the uni-
formity of green-yellow color and the firmness surface of the pineap-
ple. EA was procured at a local market, and maltodextrin (MD) was
purchased from Qinghuan dao Lihua Starch Co., Ltd.
2.2 | Preparation of foam mat-dried powder
Ripe pineapple (Josephine variety) was washed with tap water to elimi-
nate the dirt and other extrinsic matter, peeled, and cut into pieces of
1 cm3 using a stainless steel knife. Then, pineapple pieces were
ET AL.
blanched by soaking them in boiling water (95 8C) for 1 min to deacti-
vate the enzyme (Shivhare, Gupta, Basu, & Raghavan, 2009). The pine-
apple pieces were blended using a food processor (MK-5087M
Panasonic, Malaysia) at different concentrations of EA (5, 10, and 20%,
wt/wt) and whipping time (10, 20, and 30 min). MD at concentration
of 5% (wt/wt) was also added to each sample as a foam-stabilizing
agent. MD concentration was selected based on the preliminary study,
where higher concentration altered the original color of pineapple.
Therefore, 5% of MD is the appropriate amount for foam mat-dried
pineapple powder. Foam juice was poured in food grade stainless steel
trays and dried in tray dryers at drying air temperature 50 8C until
reached moisture content less than 8% wb. The dried product was
scratched and crushed in a mixer grinder and packed in a polypropyl-
ene bag. Pineapple powder was reconstituted in distilled water for
10 min in the ratio of 1:10 (pineapple powder : water, wt/vol), and it
was used for estimations of all the following physicochemical proper-
ties. Biochemical analysis of fresh pineapple juice such as acidity, pH,
moisture content, and total soluble solid (TSS) was carried out to evalu-
ate their relative loss during foam mat drying.
2.3 | Preparation of spray-dried powder
Pineapples (Ananas comosus) were cleaned by tap water, peeled, and
cut by a stainless steel knife. Pineapple juice was extracted using a
screw press (Super mass collider, Masuiko Sangyo, Japan). Then, pine-
apple juice was filtered through muslin cloth to remove the coarse par-
ticles. A total of 10% maltodextrin was added to the pineapple juice as
a carrier agent, and spray dryer temperature was set at 190 8C for inlet
air temperature and 90 8C for outlet air temperature (Abadio, Dom-
ingues, Borges, & Oliveira, 2004). The spray dryer was washed with
water at desired parameter settings for 10–15 min prior to spray-
drying process. The spray-dried pineapple powder produced was col-
lected in a container, sealed, weighed, and stored at 4 8C in dark.
2.4 | Foaming properties analyses
The pineapple foam was poured into a standard measuring cylinder
without trapping the air voids and also without breaking down the
foam structure. The weight and volume of the foam were then
recorded (Karim & Wai, 1999b). The density of the pineapple pulp was
calculated before and after foaming using the following equation:
Mass of the foam ðgÞ
Foam density 5 (1)
Volume of the foam ðmlÞ
Foam expansion gave the percentage increase in volume of the
juice. Foam expansion indicates the amount of air incorporated into
the juice during whipping was calculated using the difference in the
volume of pulp before and after foaming as described by Akiokato,
Matsudomi, and Kobayashi (1983) using the following equation:
V1 2 V0
Foam expansion ð%Þ 5 (2)
V0
where V1 is the volume of pulp after foaming (cm3) and V0 is the vol-
ume of pulp before foaming (cm3).
SHAARI ET AL.
2.5 | Dried product analyses
2.5.1 | Water activity and moisture content
Water activity measurement was performed using a water activity
meter (Aqua Lab, Model 3TE; Dcagon Devices, Pullman, USA), while
the moisture content was determined using a moisture analyser (Mois-
ture Analyzer MX-50, Japan).
2.5.2 | pH, TSS, and acidity
The method described by Orishagbemi, Falade, and Akinoso (2010)
was used to determine the pH juice using pH meter (Uniscope pH
meter, model pHs-3B, England) for foam mat-dried pineapple powder
samples reconstituted into 20 ml pineapple juice. The TSS (oBrix) of
samples was determined by an automatic refractometer (Atogo Co.,
Ltd., Tokyo, Japan).
Acidity verification was carried out according to AOAC (2000)
method, whereby 10 g of powder was blended using 90 ml distilled
water and filtered. Volume 20 ml of the filtrate added with two drops
of phenolphthalein indicator was titrated with 0.1 M NaOH. The total
acidity values were then calculated using the following equation and
expressed as the concentration of citric acid (g/l):
Acidity ðas citricÞ 5 V 3 7:005 mg=100 g powder (3)
2.5.3 | Total phenolic content
Estimation of total phenolic content was performed using Folin–
Ciocalteu method described by Liu et al. (2008) with some modifica-
tions. Briefly, 250 mg of sample was mixed with 10 ml of 60% acetone
and the mixture was stirred for 30 min at 30 8C. Then, 0.3 ml of super-
natant, 2.5 ml of 10% Folin–Ciocalteu reagent, and 2 ml of 7.5%
sodium carbonate solution were mixed. The mixture was allowed to
stand for 5 min at 50 8C. The absorbance was measured at 760 nm
using double beam spectrophotometer (Evolution 600; Thermo Scien-
tific), and the results are expressed as milligram of GAE.
2.5.4 | Color
The color characteristics of pineapple powder were determined using
Hunter Lab Colorimeter (Hunter Associates Laboratory, Inc., Reston,
VA). Corresponding L* values represent lightness of color from 0 (black)
to 100 (white), a* values represent the degree of redness (0–60) or
greenness (0 to 260), and b* values represent yellowness (0–60) or
blueness (90 to 260). Calibration was performed using white tile
before analyzing the powder.
2.5.5 | Water solubility index (WSI)
Solubility was conducted using the method described by Grabowski,
Truong, and Daubert (2006). First, a known weight of pineapple pow-
der was added to 30 ml of distilled water at 30 8C in a 50 ml beaker.
The solution was stirred using a magnetic stirrer for 30 min and placed
into a tube and then centrifuged at 10,000 rpm for 10 min. The super-
natant was carefully transferred into a crucible and dried in an oven
(105 8C) overnight. The amount of solids in the dried supernatant was
| 3 of 10
assumed as a percentage of the total dry solids in the original weight of
the sample, thus giving an indication of the solubility index.
2.5.6 | Water absorption index (WAI)
The water absorption capacity was evaluated following the method
described by Sharma, Gujral, and Rosell (2011) with some modification.
A total of 12.5 g of pineapple powder was added to 15 ml of distilled
water and stirred using a magnetic stirrer for 30 min. Then, the mixture
was centrifuged at 10,000 rpm for 10 min. The supernatant was trans-
ferred into a crucible and placed in an oven at 105 8C for overnight,
while the hydrated powder remaining in the centrifuge tube was also
weighed. The WAI was calculated using the following equation:
mrc
Water absorption 5 (4)
m0 2 mre
where mrc is the mass of the residue centrifugation (g), m0 is the sam-
ple’s mass (g), and mre is the mass of evaporated residue.
2.5.7 | Bulk density
The density of the powder was analyzed by the method described by
Tze et al. (2012). The measuring cylinder was filled with the known
weight of the pineapple powder. The bulk density of the pineapple
powder was calculated using the following equation:
Mass of pineapple powderðgÞ
Bulk density 5 (5)
Volume of pineapple powder ðcm3 Þ
2.5.8 | Rehydration ratio
Physicochemical changes during drying process were indicated by
rehydration characteristics, which commonly used as a quality index.
Rehydration characteristics were affected by processing condition,
sample compositions, sample preparation, and the intensity of struc-
tural and chemical disruptions caused by drying (Krokida, Tsami, &
Maroulis, 1998). Determination of rehydration ratio was based on the
AOAC method with slight modification. A total of 5 g of dried sample
was soaked for 60 min in 50 ml distilled water, filtered through filter
paper, and finally the filtrates were weighed. The rehydration ratio
(R/R) was used to express the fruit powder’s ability to absorb water. It
was determined using the following equation:
W2
Rehydration ratio 5 (6)
W1
where W2 is the weight of drained material (g) and W1 is the weight of
dried material (g).
2.5.9 | Hygroscopicity
Hygroscopicity of pineapple powder was measured using Jaya and Das
(2004) method. Amount 10 g of pineapple powder was put in petri
dish and placed in airtight desiccator filled with saturated solution of
Na2SO4 (81% RH) at 25 8C for 1 week. The difference in weight was
calculated to determine the hygroscopicity or 1 g of adsorbed moisture
per 100 g dry solids (g/100 g) was calculated using the following
equation:
4 of 10 | SHAARI ET AL.

Dm=ðm 1 m1 Þ highest expansion (79.20%). Figure 1a indicates that the foam density
Hygroscopicity 5 (7)
1 1ðDm=mÞ was reduced significantly (p < .05) with increase in EA concentration at
where Dm corresponds to the increasing of powder’s weight after constant whipping time. Karim & Wai (1999a) reported that foaming
reaching equilibrium (g), m is the powder’s initial mass (g), and m1 is the agent that migrates from the aqueous phase to the air–liquid interface
water free water content of the powder before being expressed to air’s has induced the reduction of the surface tension and increase the sur-
humidity (g/100 g). face area. Therefore, increase in EA concentration contributes to the
increase in foaming ability and a reduction in foam density. Similar

2.6 | Statistical analysis
All analyses were carried out in triplicates, and an analysis of variance
(ANOVA) was conducted. Statistical analyses were conducted using
MINITAB program version 16 Statistical Package (Minitab, Inc., State
College, PA). Values were stated as mean 6 standard deviations. Signifi-
cance level was set at p
.05.
3 | RESULTS AND DISCUSSION
3.1 | Effect of EA concentration and whipping time on
foam properties
The foam ability of EA can easily be assessed through the calculation of
the foam density (Wilde & Clark, 1996). The more the amount of air
incorporated during whipping, the more the decrease in the density of
the foam structure that will leads to large surface area of the foam juice
and faster evaporation rate during foam mat drying (Falade et al., 2003;
Thuwapanichayanan, Prachayawarakorn, & Soponronnarit, 2012). The
current study exhibited that pineapple foam with 20% EA at 10 min
whipping time displayed the lowest density (0.28 g/cm3) and the
trends were reported for plantain (Falade & Okocha, 2012), cowpea
(Falade et al., 2003), yoghurt (Krasaekoopt & Bhatia, 2012), and banana
powder (Sankat & Castaigne, 2004).
Figure 1a shows that whipping time significantly influenced the
foam density of pineapple powder (p
.05). During whipping, air bubbles
were captured in the foam and increase whipping time resulted in higher
foam expansion and lower foam density (Falade et al., 2003; Karim &
Wai, 1999a; Thuwapanichayanan et al., 2012). Similar results were
described for banana foam (Sankat & Castaigne, 2004) and Alphonso
mango foam (Rajkumar et al., 2007). However, foam density increase
again after 20 min whipping time at constant concentration of EA, due to
the mechanical deformation and collapse of the bubble structure.
3.2 | Effect of EA concentration and whipping time on
physicochemical properties of pineapple powder
3.2.1 | Fresh pineapple juice
Biochemical attributes of fresh pineapple pulp determined in this study
are TSS (10.28Brix), acidity (79.60 mg/100 g of fresh pulp), ascorbic
acid (3.62 mg/100 g of fresh pulp), total phenolic content (135.42 mg/
100 g), pH (3.87), ash content (11.22%), and the moisture content of
the fresh pineapple pulp (85.2%), while the mean of lightness (L*, 1),
redness (a*, 1), and yellowness (b*, 1) were 38.31, 0.17, and 18.27,
respectively (Table 1).

3.2.2 | Moisture content and water activity

The moisture content of pineapple powder without EA (control) was
found to be 7.91%. The moisture content of the foam mat-dried

T AB LE 1 Physical and chemical analyses of raw pineapple juice

Parameters Mean 6 SD

pH 3.87 6 0.00

Moisture content 85.20 6 1.17

o
Total soluble solid ( Brix) 10.20 6 0.00

Color
L* 38.31 6 0.18
a* 0.17 6 0.06
b* 18.27 6 0.21

Titritable acidity (mg/100 g) 79.60 6 0.05

Ash content (%) 11.22 6 0.43

Protein content (mg/100 g) 0.20 6 0.00

FIGURE 1 Effect of egg albumen concentration and whipping Ascorbic acid (mg/100 ml) 3.62 6 0.31
time on the (a) foam density (b) foam expansion. Each observation
Total phenolic content (mg/100 g) 135.42 6 14.25
is the mean of three replicates (n 5 3), significant at 0.05% level
SHAARI ET AL. | 5 of 10

T AB LE 2 Chemical properties of spray-dried and foam mat-dried pineapple powders under different conditions

Whipping Moisture Water Total soluble Acidity Total phenolic

Samples time (min) content (% wb) activity (Aw) pH solid (oBrix) (mg/100 g) content (mg/g)

Control 7.91 6 1.14a 0.37 6 0.01b 3.99 6 0.01f 7.33 6 0.31d 71.92 6 2.83a 59.21 6 3.81bc

SD 5.31 6 1.41ab 0.34 6 0.00cd 4.00 6 0.01f 9.03 6 0.06a 58.53 6 2,92def 49.94 6 3.26c

FMD-5% 10 7.80 6 0.72a 0.32 6 0.00g 4.31 6 0.00e 8.20 6 0.00bc 60.71 6 3.59cde 83.03 6 21.06ab
20 5.48 6 1.06ab 0.32 6 0.00fg 4.32 6 0.02e 8.20 6 0.00bc 64.68 6 4.45bcd 75.69 6 3.36abc
30 6.62 6 0.32ab 0.34 6 0.00cd 4.33 6 0.01e 8.40 6 0.00b 65.38 6 2.02abc 74.63 6 14.14abc

FMD-10% 10 4.96 6 2.87ab 0.35 6 0.00c 4.39 6 0.01d 8.20 6 0.00bc 68.88 6 1.07f 90.61 6 9.72ab
20 4.81 6 0.92ab 0.34 6 0.00de 4.39 6 0.01d 8.00 6 0.00c 57.44 6 0.00ab 80.53 6 7.27abc
30 5.33 6 0.86ab 0.32 6 0.01g 4.39 6 0.01d 8.00 6 0.00c 55.57 6 0.81ef 75.61 6 7.25abc

FMD-20% 10 3.91 6 0.33b 0.33 6 0.00ef 4.54 6 0.01b 8.10 6 0.00c 59.11 6 0.46ef 99.22 6 20.02a
20 4.46 6 0.27ab 0.41 6 0.00a 4.49 6 0.01c 8.10 6 0.00c 57.21 6 2.02cdef 70.27 6 1.12abc
30 4.92 6 0.77ab 0.34 6 0.00cd 4.62 6 0.00a 8.00 6 0.00c 53.24 6 1.40ef 64.37 6 0.20bc

The results comprise mean 6 standard deviation. Each analysis was conducted three times. The same letters indicate that there was no significant
different at 0.05% confidential level.

pineapple powder ranged from 3.91 to 7.80%, while spray dried was
5.31% (Table 2). These values are similar to low level of moisture con-
tent for commercial products such as soluble coffee (4.18–5.25%),
tomato (3.4–4.0%), and soup powder. At this point, these results
showed that there is no probability for occurrence of chemical reac-
tions and pathogen growth (Jaya & Das, 2004). The reduction in
moisture content may be contributed by foaming properties of the
samples. Higher foam expansion produces powder with more porous
structure, thus accelerating moisture loss of the powder (Elnaz &
Mehran, 2016).
According to Berk (2009), water activity is described as the
“proportion between the water vapor pressure of the food and the
vapor pressure of pure water at similar temperature.” A reduction in
water activity prevents microbial growth; decline enzymatic response
rate and delays Mallard reaction (Belitz, Grosch, & Schieberle, 2009).
In this study, all samples showed water activity below 0.42 (Table 3).
During whipping and drying process, proteins of EA are unfolded
due to the denaturation that reducing water holding capacity which
in turn could reduce the water activity of the powder (Fennema,
1996). According to Rao, Rizvi, and Datta (2005), these values are
quite favorable for the stability of the juice powder in minimizing
microbial development, oxidative, and enzymatic reactions. For
example, water activity of guavira juice powder showed in the range
of 0.2–0.3 (Breda, Sanjinez-Argandona, & Correia, 2012) and yogurt
powder showed water activity from 0.32 to 0.35 (Krasaekoopt &
Bhatia, 2012).
3.2.3 | pH, acidity, and TSS
The unformed powder (control) has the pH of 3.99. The pH of recon-
stituted foam mat-dried pineapple powder sample was found to be in
the range of 4.31–4.62. Inclining levels of concentration of EA (Table

T AB LE 3Color properties of spray-dried and foam mat-dried pine- 2) are in trend with the pH, which is about pH 9 (in the alkali range).
apple powders under different conditions It was observed that pineapple powder with the highest concentra-
tion of EA has the highest pH values. Kadam et al. (2011, 2012) also
Whipping
Samples time (min) L* a* b* reported similar results for the foam mat-dried tomato and mandarin

Control 74.17 6 0.01f 6.80 6 0.03a 24.96 6 0.04d

powder. In this study, pH values of foam mat-dried pineapple powder
were closer with fresh pineapple pulp, which showed the low pH
SD 90.44 6 0.08a 20.01 6 0.03h 16.93 6 0.23i
characteristics, and this trait is necessary and beneficial to product
FMD-5% 10 82.87 6 0.01e 3.40 6 0.02f 22.63 6 0.00g safety.
20 82.65 6 0.01e 3.60 6 0.02d 23.91 6 0.03e
30 82.72 6 0.13e 4.19 6 0.01b 25.54 6 0.02b
The TSS of control sample was 7.338Brix, spray-dried powder
(9.038Brix), and foam mat-dried pineapple powder exhibited to be in
FMD-10% 10 83.02 6 0.00e 3.13 6 0.03g 22.15 6 0.04h
the range of 8.00–8.408Brix. The TSS has a decreasing trend with the
20 83.26 6 0.01de 3.51 6 0.01e 23.43 6 0.32f
30 83.86 6 0.09cd 3.51 6 0.02e 25.33 6 0.11bc increase in EA concentration. As shown in Table 2, EA concentration
and whipping time have significant influence on TSS of the powder
FMD-20% 10 84.45 6 0.58bc 3.38 6 0.01f 23.45 6 0.02f
(p
.05).
20 84.89 6 0.01b 3.68 6 0.02c 26.70 6 0.01a
30 85.04 6 0.19b 3.68 6 0.02c 25.29 6 0.00c Pineapple powder without EA (control) was found to have 71.92%
of acidity content, while the percentage of acidity content in foam
The results comprise mean 6 standard deviation. Each analysis was
conducted three times. The same letters indicate that there was no mat-dried pineapple powder was 53.24–68.88% (Table 2). Citric acid,
significant different at 0.05% confidential level. which is the nonvolatile organic acid, is also one of the important
6 of 10 | SHAARI
ingredient giving odor and flavor in fruits, especially pineapple. It also
acts as a buffer to balance the cellular pH. In this study, acidity content
of pineapple powders was decreased as compared to fresh pineapple
pulp could be due to the heat sensitive nature of organic acids and also
the properties of EA that have low acidity. Table 2 shows that concen-
tration of EA has significant effect on the total acid content of the
foam mat-dried pineapple powder.
3.2.4 | Total phenolic content
Phenolic content in unfoamed (control) and spray-dried powder was
recorded as 59.21 and 49.94 mg/g, respectively, while foam mat-dried
powder varied between 64.37 and 99.22 mg/g. As shown in Table 2,
spray-dried powder exhibited lowest total phenolic content compared
to foam mat-dried powder. This is due to the high temperature that
applied in spray drying method, which increasing the degradation of
phenolic, since it is highly sensitive. For foam mat drying method,
powder without EA (control) displayed lower phenolic content than
powder with the addition of EA. EA concentration significantly affects
the amount of phenolic content in pineapple powder (p
.05). Increase
in EA concentration produces larger surface area of the foamed juice
that resulting short drying time and decrease degradation of the heat
sensitive particles. Previous studies also obtained similar trend for phe-
nolic content in foam mat dried of mixed vegetable powder (Veerapan-
dian, John, Kannan, & Sangamithra, 2015), ascorbic acid in foam mat
dried of mandarin powder (Dattatreya et al., 2011), and beta carotene
in foam mat dried of mango pulp (Rajkumar et al., 2006).
3.2.5 | Color
Colors, being one of the most significant quality parameters in dried
products, have great influence on their desirability and final price.
There are many factors that affect the color of final products such as
the variety of the fruit, its ripeness, and the effects of drying proce-
dures (Viuda-Martos et al., 2012). According to Damodaran, Parkin,
and Fennema (2010), fruit pulps undergone enzymatic and nonenzy-
matic browning and become dark at the end of the process due to
the exposure of high temperatures during drying process. The color
parameters of the pineapple fruit powders are shown in Table 3. The
lightness, redness, and yellowness of color of the pineapple fruit
powder were significantly different (p
.05) from the fresh juice
sample. In general, the pineapple fruit powder had more lightness
compared to the fresh sample, whereas the redness and yellowness
were higher.
Water composition, water concentration on the surface and type,
and concentration of the pigments influence the lightness (L*) parame-
ter of the food products (Viuda-Martos et al., 2012). Table 3 shows
that spray-dried powder appeared very light and white in color (90.44)
compared to foam mat-dried powder, and this is due to the white color
of MD. The foam mat-dried pineapple powder possesses L* value as
82.65–85.04, and the results were influenced (p
.05) by the EA con-
centration and whipping time. The increased L* value was due to the
addition of EA, which was white in color and was also attributed to the
existence of air in the product. Thus, the foaming procedure increased
the lightness in pineapple powder.
ET AL.
In this study, the b* value was utilized as an indicator to describe
the carotenoid pigment destruction in the juice. The loss of yellowness
in the sample was also expressed by a decrease in the b* value, which
was clearly observed in foamed pineapple powder. Since the color of
pineapple fruit is yellow and EA is white, therefore, the addition of high
amount of EA will change the original color of pineapple to a light yel-
low color. It has been reported that the addition of EA in watermelon
powder with a concentration of more than 10% has resulted in the loss
of its attractive red-orange color (Quek, Chok, & Swedlund, 2007).
However, the foam mat-dried pineapple powder sample showed higher
yellowness values compared to the fresh pineapple juice. The major
color of pineapple juice is yellow, which is affected by carotenoid pig-
ments. According to Wang and Chao (2002), the major causes of color
changes during the drying process were caused by carotenoid degrada-
tion and nonenzymatic browning (Maillard reactions). These reactions
could take place because of the high sugar content in the pineapple
juice and heat supplied to the juice in the drying chamber (Fennema,
1976).
There was a significant difference in redness (a* value) of samples
with different EA concentrations and whipping time as illustrated in
Table 3. Foam mat pineapple powder shows higher a* values compared
to fresh samples. This may also be the result of some nonenzymatic
browning reactions such as caramelization and Maillard reactions that
occur during the drying process.
3.2.6 | WSI
Solubility is a major index of the powder’s ability to continue homoge-
neously mixed with water. During rehydration, an excellent powder
should wet instantly and conscientiously, submerge rather than float
and diffuse without swelling (Hogekamp & Schubert, 2003). Table 4
shows that spray-dried pineapple powder has the higher solubility
(84.20%) than foam mat-dried powder (54.10–64.05%). This probably
due to the maltodextrin properties that has high water solubility (Desai
& Park, 2005; Ersus & Yurdagel, 2007). Foam mat-dried powder with
higher foam expansion leads to the escalation of the penetrability of
the powder, thus increasing the solubility. The more foams that pro-
duce and maintain during the drying process will produce powder with
low moisture content and less sticky powder, which increase the sur-
face area available for water binding (Fazaeli, Emam-Djomeh, Ashtari, &
Omid, 2012). Besides that, Mishra, Mishra, and Mahanta (2014)
observed that the amount of nutrient components such as carbohy-
drates, proteins, and lipids in fruit may be influences the solubility of
pineapple powder in this study.
3.2.7 | WAI
WAI is related with the capability of dry food to absorb water, and it is
exactly associated with the hydration capacity (Barbosa-C
anovas &
Juliano, 2005). According to Ratti (2009), water absorption involves
several processes, which occur in parallel such as absorption of liquid
into the dry material, movement of liquid over the pore network, and
consequent diffusion within the solid matrix that cause swelling of the
matrix and filtration of soluble solids to the medium. Therefore, physi-
cochemical properties such as moisture content, porosity, total solids
SHAARI ET AL. | 7 of 10

T AB LE 4 Physical properties of spray-dried and foam mat-dried pineapple powders under different conditions

Whipping Water solubility Water absorption Bulk density Rehydration Hygroscopicity

Samples time (min) index (%) index (g/g) (g/cm3) ratio (g/100 g)

Control 58.07 6 2.77cd 4.95 6 0.23g 0.75 6 0.01b 2.16 6 0.06b 8.82 6 0.24a

SD 84.20 6 0.04a 1.68 6 0.02h 0.62 6 0.00g 0.62 6 0.07c 2.42 6 0.32c

FMD-5% 10 55.10 6 0.03f 6.10 6 0.00bc 0.66 6 0.00f 2.27 6 0.04b 3.52 6 0.20ab
20 57.16 6 0.23def 5.97 6 0.01cde 0.65 6 0.00f 2.38 6 0.14ab 6.27 6 0.06ab
30 55.18 6 0.10ef 5.35 6 0.01f 0.68 6 0.00e 2.33 6 0.08ab 7.43 6 1.48ab

FMD-10% 10 59.68 6 0.02c 6.24 6 0.00ab 0.72 6 0.00d 2.08 6 0.24b 5.09 6 0.01bc
20 59.76 6 0.02c 5.89 6 0.00de 0.75 6 0.00b 2.50 6 0.06ab 8.70 6 0.02a
30 57.65 6 0.19cde 5.91 6 0.01cde 0.71 6 0.00d 3.19 6 0.23a 5.87 6 0.15ab

FMD-20% 10 64.05 6 0.05b 6.32 6 0.00a 0.74 6 0.00bc 2.56 6 0.16ab 5.19 6 1.86bc
20 63.04 6 0.07b 6.03 6 0.03cd 0.73 6 0.00c 2.39 6 0.21ab 4.40 6 0.67bc
30 57.71 6 0.00cd 5.81 6 0.03e 0.77 6 0.00a 2.36 6 0.51ab 4.13 6 1.95bc

The results comprise mean 6 standard deviation. Each analysis was conducted three times. The same letters indicate that there was no significant
different at 0.05% confidential level.

content, volume, gelatinization, and texture of powder are alternated
during absorption of water. This parameter is an important characteris-
tic for food applications such as dessert and bakery products. For
example, high values of WAI may help keep moisture within the prod-
ucts, improving handling characteristics and avoiding dehydration
during storage (Oliveira, Pirozi, Borges, Germani, & Fontes, 2009).
WAI value of spray-dried pineapple powder was 1.68 g, while
foam mat-dried pineapple powder was in the range of 5.35–6.32 g.
Spray-dried pineapple powder showed the lower WAI compared to
foam mat-dried powder due to the properties of maltodextrin that can
alter stickiness of the surface by reducing the particle–particle cohesion
and particle–wall adhesion during drying process thus, resulting less
agglomerate formation and lower water holding capacity of the pow-
ders (Grabowski et al., 2006). For foam mat drying, increase whipping
time in which longer time induces reduction in WAI of powder due to
the denaturation of EA protein. The hydrophobic groups migrate to the
surface of the protein, and the amount of hydrogen bonding is
reduced. Denaturation that occurs extensively induces the aggregation
and coagulation of the protein molecules, resulting decrease water
absorption of the protein because of the reduction in the protein sur-
face, which could be contacted with water (Fennema, 1996). Increase
concentration of EA from 5 to 20% significantly affected WAI of pine-
apple powder. According to Harmayani, Winarti, and Nurismanto
(2011), the numbers of free hydroxyls present in EA will influence the
WAI of powder by binding water molecules from the surrounding
medium.
3.2.8 | Bulk density
Bulk density is defined as the mass of solid particles plus moisture
divided by the total volume engaged by the particles, surface moisture,
and all pores are closed or open, in the surrounding atmosphere.
Generally, bulk density is used to characterize the final product
acquired by milling or drying (Johanson, 2005). Bulk density is a param-
eter of the powder product which represent for economical and
practical reason. Bulk density of unfoamed, spray-dried, and foam mat-
dried pineapple powders was 0.75, 0.62, and 0.66–0.77 g/cm3, respec-
tively. Spray-dried pineapple powder showed the lowest bulk density
value due to the high temperature that lead to fast evaporation rate
and producing more porous and fragmented structure, which involving
a lower shrinkage of the droplets, thus resulting in lower density pow-
ders (Walton, 2000). For foam mat-dried pineapple powder, EA con-
centration was significantly influenced the bulk density of pineapple
powder. As EA concentration was increased, the bulk density of pow-
der was increased, since proteins have higher molecular weight (Nelson
& Cox, 2004).
3.2.9 | Rehydration ratio
The rehydration properties of dried products are extensively used as
the quality index. Table 4 shows that rehydration ratio among the
samples was statistically significant (p < .05). Rehydration ratio of
spray dried was found to be 0.62, and foam mat-dried powder within
the range between 2.27 and 2.50. Foam mat-dried powder has better
rehydration capacity at room temperature compared to spray-dried
powder. Higher rehydration displayed by foam mat drying might be
due to the number of free hydroxyls in EA, which are able to stick
with water molecules from the surrounding medium (Harmayani
et al., 2011).
3.2.10 | Hygroscopicity
Hygroscopicity is the ability of a food powder to absorb water from an
environment with relative humidity higher than the equilibrium mois-
ture content, and it is link to their physical, chemical and microbiologi-
cal stability. The knowledge of the hygroscopic behavior of these
products is essential mainly when it comes to establish drying, packag-
ing, and storage conditions (Oliveira, Clemente, & Costa, 2014). The
hygroscopicity value of unfoamed powder (control) was 8.82 g/100 g,
spray-dried powder (2.42 g/100 g), while foam mat dried showed
hygroscopicity value from 3.52 to 8.70 g/100 g. Spray-dried pineapple
powder showed low hygroscopicity value due to the addition of
8 of 10 | SHAARI
maltodextrin as a carrier agent, which prevented the agglomeration of
particles (Tonon, Brabet, & Hubinger, 2008). Foam mat-dried powder
showed higher hygroscopicity value than spray-dried powder because
of the polar conformation in EA structure increase the capacity of the
powder to attract water molecules when contacting with surrounding
air. However, these values are almost similar with instant products
such as instant coffee (5.13 g/100 g) and tomato soup instant powder
(9.38 g/100 g) (Jaya & Das, 2004).
4 | CONCLUSIONS
In conclusion, spray-dried pineapple powder showed the highest solu-
bility and lowest water absorption, bulk density, and hygroscopicity.
For foam mat drying method, increase the EA concentration can
decrease foam density and increase foam expansion. The more the
trapping of air during whipping, the more the increase in the expansion
of the foam structure, which resulted in producing powder with low
moisture content, low hygroscopicity, high solubility, and helps in
retains the heat sensitive components such as phenolic. Spray-dried
pineapple powder showed more lightness color and lowest total phe-
nolic content compared to foam mat dried. Therefore, foam mat drying
holds promising potential in food processing industry. Pineapple pow-
der can be used in many food products such as instant beverages, con-
fectioneries, and flavoring agent and also can be an appropriate
substitute for the artificial additives.
OR CID
Nur Atiqah Shaari http://orcid.org/0000-0003-0745-9407
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