The Effect of Foam-mat Drying Parameters on the Quality of Instant Porridge Fortified with Kale as a Calcium source

Porntip Thanaratikul; Janwipa Supaking

doi:10.59796/jcst.V15N1.2025.82

Authors

Porntip Thanaratikul Food Industry Program, Faculty of Science and Technology, Dhonburi Rajaphat University, Bangkok 10600, Thailand https://orcid.org/0009-0003-1675-881X
Janwipa Supaking Food Industry Program, Faculty of Science and Technology, Dhonburi Rajaphat University, Bangkok 10600, Thailand

DOI:

https://doi.org/10.59796/jcst.V15N1.2025.82

Keywords:

Calcium, Egg albumin, Foam-mat drying, Glycemic index, Leuang Pratew brown rice, Kale

Abstract

The objective of this research was to develop instant porridge fortified with calcium for the elderly. This study aimed to investigate the effects of foaming and drying processes on the quality parameters of Leuang Pratew brown rice instant porridge. The results showed that using a 20% concentration of foaming agent and a whipping time of 10 minutes was suitable for producing the instant porridge. The foam porridge exhibited low density, high stability, and significant overrun. The optimized process for foam-mat drying involved a drying temperature of 65ºC and a drying time of 2 hours. The properties of the instant porridge were as follows: yield of 32.43%, moisture content of 4.03%, water activity of 0.356, water absorption index of 3.47 g/g, water solubility index of 36.89%, and glycemic index of 62.48. The sensory test using the 9-point hedonic scale indicated that the overall acceptance scores of the developed product were 7.46 (liked moderately). Nutrient analysis of the calcium-fortified instant porridge revealed a total energy of 365.26 kcal, total fat of 3.38 g, total protein of 22.36 g, total carbohydrate of 61.35 g, ash content of 9.81 g, moisture content of 3.30 g, calcium content of 3,604 mg/kg, and sodium content of 704 mg/kg. The microbiological qualities were within safe levels.

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