Production of soluble orange powder (Citrus reticulata × sinensis) by using foamdrying method

In this study, the soluble orange powder product was successfully studied using the foam drying method. The factors investigated in the study were CMC stabiliser concentration (0.5-2% w/v), egg white concentration (0.5-2% w/v), albumin powder (0.5-2% w/v), and drying temperature (50-70°C). The effectiveness of the foam drying process was evaluated through foaming expansion and foam stability, total polyphenol content, antioxidant activity, and Vitamin C content. Results have shown that the optimal parameters included CMC concentration of 0.5%, 1% albumin concentration of 1%, and drying temperature of 60°C. The properties of the foam drying product included recovery efficiency of 88.54%, moisture content of 2.93%, powder solubility of 93.11%, total polyphenol content of 5.24 mgGAE/g dry matter, the antioxidant activity of 2.58 mg ascorbic acid/g dry matter, and vitamin C content of 14.21 mg/g dry matter. The powder had a harmonious taste, alternating sweet and sour, with a characteristic orange scent, and the powder had a smooth, uniform structure without clumping.