Development of foam dried veld grape powder Sharon M Esther Magdalene1,*, Frit A Alfind Paul2 1College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Koduveli, Chennai - 600052, Tamil Nadu, India 2Vel Tech High Tech Dr. Rangarajan Dr. Sakunthala Engineering College, Chennai - 600062, Tamil Nadu, India *Corresponding author’s e-mail: emsharon.m@tanuvas.ac.in
Online published on 31 March, 2025. Abstract Veld grape (Cissus quadrangularis), a valuable medicinal plant native to India, is renowned for its nutritional benefits, containing substantial amounts of vitamin C, carotene, and anabolic steroidal substances. However, its widespread use has been hindered by the skin irritation caused by its peel and its seasonal availability. To preserve the heat-sensitive therapeutic compounds within Veld grapes, foam drying was identified as a promising processing technique. This method involves encapsulating the plant material in a foam matrix, protecting it from high temperatures and oxidative damage. After blanching and pulping, Veld grapes were foam-dried using a combination of soy protein (1%) and methylcellulose (0.5%) as foaming agents. The drying process was conducted at three different temperatures: 60°C, 70°C, and 80°C. The study comprehensively evaluated various aspects of the foam drying process, including foam properties, drying characteristics, quality parameters of the resulting powder, and associated costs. The results demonstrated that Veld grape powder produced at 60°C exhibited superior quality, with higher levels of key bioactive compounds and overall nutritional value. Moreover, foam drying proved to be a cost-effective method for producing Veld grape powder with a per kg production cost of Rs. 618. Top Keywords Veld grape, Foam drying, Soy protein, Methylcellulose, Medicinal plant powder. Top |