Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds

Background The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam‐mat drying of tomato. For this aim, density of foam‐mats (green pea aquafaba+tomato puree) changed between 1.06 and 0.45 g/mL depending on the aquafaba concentration. Foam‐mats with 5 mm thickness were dried at 50, 60 and 70°C at 1.3 m/s air velocity. Results The results showed that the porous structure of foams with lower densities resulted in higher drying rates and moisture diffusivities. Redness (a*) value decreased with increasing aquafaba content (p