Production of instant foaming soluble coffee by spray freeze drying technique and nanopatterning for instant foaming soluble coffee

Abstract

Coffee is one of the most consumed and preferred beverage among the population. Across the globe, the growing consumption of coffee brew or beverage supports the growth of the coffee market and become an indispensable part of the beverage industry. Coffee is a major source of polyphenols such as chlorogenic acid, caffeic acid, caffeine, and trigonelline. Also, it had shown promising effects on human health due to their antioxidant and anti-inflammatory activity. Coffee brews are offered in a variety of forms such as filter coffee, instant or soluble coffee, espresso, Turkish, and mocha. Out, of these forms, instant coffee is prevalently consumed across the globe owing to ease handling and longer durability. Generally, instant coffee is produced through spray drying (SD) and freeze-drying (FD). Both techniques are considered as conventional methods for preparing instant coffee. As commercially, the SD technique offers several economic benefits owing to which it is predominantly used, but the degradation of volatiles has been observed in it; therefore FD has been employed mostly for the production of instant coffee powder for retention of aroma compounds. Therefore an alternative method to achieve the advantages newlineDegree newline: newlineDoctor of Philosophy in Food Process Engineering newlineChairman newline: newlineDr. C. Anandharamakrishnan newlineDirector newlineIndian Institute of Food Processing Technology, Ministry of Food Processing Industries, GOI, Pudukkottai Road, Thanjavur - 613 005 newlineTamil Nadu, India. newlineof both SD and FD, a well-proven Spray-freeze drying (SFD) technique has been used for the production of instant foaming soluble coffee powder. newlineA top layer of stable and thick foam is a significant characteristics of coffee which attracts the consumer. Foaming in coffee is considered as an interaction of physiochemical parameter within it which enhances the sensory perception. Various attempts has been reported to improve the foaming nature of coffee as well as its stability. Researchers have investigated the chemical and foaming nature of polysachharides,