PRODUCTION OF INSTANT NIGELLA SATIVA L. BEVERAGE POWDER BY DRUM DRYING USING ARABIC GUM AS ADJUNCT

Main Article Content

B. VARASTEGANI
M. LUBOWA
T.S. WANN
T.A. YANG
A.M. EASA

Keywords

Arabic gum, drum drying, Nigella sativa powder

Abstract

This study determined the feasibility of drum drying process in producing drum dried Nigella sativa L. beverage powder using the response surface methodology to determine the effect and relationship between percentage of Arabic gum and drying temperature on the quality of the Nigella sativa powder produced. About 32.7 % of Arabic gum and 119.1 °C of drying temperature were the optimum parameters for the production of Nigella sativa powder. Antioxidants and calcium content of Nigella sativa powder decreased significantly, while the iron, manganese, and sodium contents increased significantly after the drum drying process.

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