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In this study, we developed instant drink powderof lotus root water using steviolglycoside as a non-nutritive sweetener at different concentrations (0.01, 0.03 and 0.05% w/v) and flavor (Chrysanthemum, Pandan leaves and Roselle) addition on color, pH, %TA, TSS and organoleptic quality properties. The additional of steviolgly coside did not show any effects on physicochemical properties. Results show that 0.03% steviol glycoside and Pandan leaves addition exhibited the highest score of sensorial features significantly. Moreover, this formula was made as foam-mat dried to obtain lotus root supplemented with probiotics powders. The effects of composition ratio of methylcellulose: egg albumin (1:1, 1:2, 1.5:1 and 1.5:2) on the lotus root foam properties were investigated. It was observed that increase in the concentration of methylcellulose decreased foam stability and foam density. Foams were prepared from Lactobacillus plantarum M29 and Peddiococcus pentosaceus MG12 with lotus root water by adding the different concentrations of foaming agents at a whipping time of 15 min. The composition ratio of methylcellulose:egg albumin (1.5:1) provided preferable foam characteristics. The greatest resulting foams were dried at 60°C for 3 h. The lotus root with probiotics instant drink was able to possess the antioxidant activity and viable probiotics count (more than 7 log CFU/g) during storage at both refrigeration and room temperature for a month. CONTACT Palida Tanganurat palida_t@rmutt.ac.th Department of Food Science and Technology, Rajamangala Technology University of Thanyaburi, Pathum Thani, Thailand. © 2021 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: 10.12944/CRNFSJ.9.1.27 Article History Received: 03 February 2020 Accepted: 13 January 2021

Instant Drink Powder Development from Lotus Root with Probiotic Supplement using Foam Mat Drying Method