FOAM MAT DRYING of RED SPINACH (Amaranthus tricolor L.)

Red spinach is a plant that provides various essential vitamins and minerals beneficial to human health. Creating red spinach powder as a convenient product can enhance its shelf life and ease of use while preserving its nutritional value and health benefits. The production of red spinach powder can be achieved through the foam mat drying technique. This research aims to evaluate the impact of different temperatures and maltodextrin concentrations on the production of spinach powder utilizing the foam mat drying method. The process involves adding egg white at concentrations of 15, 20, 25, and 30%, with maltodextrin variations of 15, 20, 25, and 30%, and drying temperatures set at 60, 65, and 70ºC to spinach puree made from grinding 20 grams of red spinach leaves for each sample. The study's findings indicate that the foam mat drying method is an effective approach for drying red spinach puree, particularly when compared to traditional drying techniques. The rate of drying using the foam-mat method is higher than that of the conventional drying process. Moreover, the drying temperature significantly influences the reduction of water content in the product; higher temperatures lead to a more rapid decrease in moisture. During the drying process at temperatures ranging from 60 to 70ºC, the combination of 15% maltodextrin and 30% egg white yields red spinach powder with a lower moisture content compared to other sample combinations. The optimal drying process results in red spinach powder containing 0.08% water, achieved through the foam mat drying method at 65ºC.