摘要：Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) levels on MF juice foam stability was evaluated. In addition, the effects of drying conditions (temperature/power) on drying kinetics and powder quality (powder flow properties, colour, and anthocyanin content) were determined. The foam stability was significantly dependent on the FB level (P 0.05). Drying period was reduced with foam-mat drying compared to control, and the average Carr index values were found between 17.3-26.0%, while the Hausner ratios were between 1.21-1.35. The redness and lightness values of foam-mat dried powders were comparably higher than the control and MD-added sample at every drying condition (P 0.05). Kuruma süresinin köpük haline getirilen örneklerde kısaldığı, bunun yanı sıra ortalama Carr endeksi değerlerinin %17.3-26.0 ve Hausner oranının 1.21-1.35 arasında olduğu tespit edilmiştir. Köpük kurutma yöntemiyle kurutulan toz ürünün, tüm kurutma koşullarında kırmızılık ve parlaklık değerleri, kontrol ve MD ilaveli örneklerden daha yüksektir (P <0.05), ancak antosiyanin içeriğinin kuruma sıcaklığı artışına bağlı olarak azaldığı görülmüştür.
