Effect of foam-mat drying conditions on quality of dried Gac fruit (Momordica cochinchinensis) aril.

The objective of this study was to determine the effect of methylcellulose (MC) concentration and whipping time on the properties of Gac fruit aril foam. The effect of foam mat drying conditions on physicochemical and antioxidant properties of the dried product was also investigated. Gac fruit aril mixed with methylcellulose at a respective mass concentration of 1.0, 1.5 and 2.0% was whipped for 0, 10, 20 and 25 min. The Gac fruit aril foam mats (1, 2 and 3 mm-thick) were dried at 60, 70 and 80°C with a constant air velocity of 0.5 m/s. The optimum condition for forming foam was 1.5% methylcellulose after 25 min whipping. Gac fruit aril foam (1 mm thick) dried at 70°C for 60 min exhibited the greatest amount of lycopene, β-carotene and total phenolic compounds as well as antioxidant activity (assayed by DPPH and ABTS methods) (p<0.05). [ABSTRACT FROM AUTHOR]