Effect of egg albumin concentration and carboxymethyl cellulose on properties of hom-thong banana [Musa acuminata (AAA group) ‘Gros Michel’] foam snack produced by foam mat drying

Chantaratheptimakul, S. and 1Santakul, A. and Boontham, D. and Jommark, N. (2025) Effect of egg albumin concentration and carboxymethyl cellulose on properties of hom-thong banana [Musa acuminata (AAA group) ‘Gros Michel’] foam snack produced by foam mat drying. International Food Research Journal (Malaysia), 32 (2). pp. 580-590. ISSN 2231 7546

The present work aimed to develop a dried hom-thong banana foam snack by incorporating egg albumin (EA) and carboxymethyl cellulose (CMC) for foam formation, followed by air drying, offering a technological alternative for the banana pulp. The effect of EA at different concentrations (5, 7.5, and 10%), incorporated without or with the addition of CMC (0 or 0.15%) into the mixture of banana foam (w/w), on its foam properties as well as the characteristics of the snacks, was investigated. An increase in the concentration of EA from 5% up to 7.5% resulted in an increase in foaming ability with foam expansion (400.50 - 535.19%), because entrapping air in the foam was limited at a maximum concentration of 7.5% EA. However, the addition of 0.15% CMC into the mixture of banana foam containing 10% EA (10% EA + 0.15% CMC) presented the highest foam expansion (641.62%), the lowest density (0.22 g/mL), and excellent foam stability estimated from without foam drainage. Moisture content and water activity (aw) of all banana foam snacks were low (5.08 - 7.84%) after air drying at 75°C for 6 h, and the maximum aw value was less than 0.6 (0.18 - 0.25), ensuring the microbiological stability of the product at ambient temperature. When applying EA at a concentration of 5% and adding 0.15% CMC (5% EA + 0.15% CMC), the snack had high structure stability and was crispy, as its hardness and fracture force were 10.28 and 8.37 N, respectively, and a low colour negative appearance resulting from a lower browning index (BI) was found. This sample also received a high score for the sensory evaluation of appearance and overall acceptance. In comparison to the 10% EA sample, although the 5% EA + 0.15% CMC sample had lower trend for some sensory scores, its texture properties, colour, and BI values were superior. Therefore, to produce a dried banana foam snack using foam mat drying, applying EA at a concentration of 5% in addition of 0.15% CMC is recommended.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/32%20(02)%202025/20%20-...

Abstract

The present work aimed to develop a dried hom-thong banana foam snack by incorporating egg albumin (EA) and carboxymethyl cellulose (CMC) for foam formation, followed by air drying, offering a technological alternative for the banana pulp. The effect of EA at different concentrations (5, 7.5, and 10%), incorporated without or with the addition of CMC (0 or 0.15%) into the mixture of banana foam (w/w), on its foam properties as well as the characteristics of the snacks, was investigated. An increase in the concentration of EA from 5% up to 7.5% resulted in an increase in foaming ability with foam expansion (400.50 - 535.19%), because entrapping air in the foam was limited at a maximum concentration of 7.5% EA. However, the addition of 0.15% CMC into the mixture of banana foam containing 10% EA (10% EA + 0.15% CMC) presented the highest foam expansion (641.62%), the lowest density (0.22 g/mL), and excellent foam stability estimated from without foam drainage. Moisture content and water activity (aw) of all banana foam snacks were low (5.08 - 7.84%) after air drying at 75°C for 6 h, and the maximum aw value was less than 0.6 (0.18 - 0.25), ensuring the microbiological stability of the product at ambient temperature. When applying EA at a concentration of 5% and adding 0.15% CMC (5% EA + 0.15% CMC), the snack had high structure stability and was crispy, as its hardness and fracture force were 10.28 and 8.37 N, respectively, and a low colour negative appearance resulting from a lower browning index (BI) was found. This sample also received a high score for the sensory evaluation of appearance and overall acceptance. In comparison to the 10% EA sample, although the 5% EA + 0.15% CMC sample had lower trend for some sensory scores, its texture properties, colour, and BI values were superior. Therefore, to produce a dried banana foam snack using foam mat drying, applying EA at a concentration of 5% in addition of 0.15% CMC is recommended.

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Item Type:	Article
AGROVOC Term:	bananas
AGROVOC Term:	foam mat drying
AGROVOC Term:	food processing
AGROVOC Term:	drying
AGROVOC Term:	food additives
AGROVOC Term:	moisture content
AGROVOC Term:	water activity
Geographical Term:	Thailand
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	03 Jun 2026 03:41
Last Modified:	03 Jun 2026 03:41
URI:	http://webagris.upm.edu.my/id/eprint/25344

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