Asian Food Science Journal

Aims: To evaluate the effects of different concentrations of carboxymethyl cellulose (CMC) and gum Arabic as stabilizers on the quality attributes of ginger-milk powder produced using the foam-mat drying method.

Study Design: A completely randomized design (CRD) was employed, consisting of seven formulations: one control without stabilizer (K), three CMC treatments at 1–3% (F1–F3), and three gum Arabic treatments at 1–3% (F4–F6).

Place and Duration of Study: Natural Product Pharmacy Laboratory, Notokusumo Yogyakarta College of Health Sciences; conducted from April to June 2025.

Methodology: Foam-mat drying was applied to prepare sugar–free ginger–milk formulations containing varying concentrations of CMC or gum Arabic (1–3%). After homogenization and foaming using egg white, the mixtures were dried and powdered. The resulting samples were assessed for foam stability, density, color, moisture content, dissolution rate, pH, sensory acceptance, and FTIR spectroscopy. The formulation demonstrating the best overall properties, particularly in foam stability and color, was selected.

Results: The quality parameters were significantly influenced by both stabilizers. Notably, gum Arabic treatments failed to form stable foam at concentrations of 1-3%, whereas CMC produced stable foam across all concentrations. The 3% CMC (F3) formulation showed preferable characteristics with good foam stability and thick appearance, bright color (L* = 85.05), moderate moisture content of 6.72%, and neutral pH of 7.38. Although sensory analysis showed negligible effects between samples, the F3 formulation achieved the highest color preference score.

Conclusion: Foam-mat drying with 3% CMC is a potentially applicable method to produce high-quality sugar-free ginger-milk powder, offering a practical, cost-effective alternative for SMEs.