Year: 2026
Type: article
Abstract: Currently, there is growing interest in by-products of the agro-industrial complex, particularly pumpkin seeds, as a source of plant protein. Pumpkin seed protein isolate (PSPI) is characterized by low foaming capacity, which limits its use in the production of confectionery products with a whipped structure. The aim of the study was to optimize the preparation conditions of zephyr mass using PSPI by regulating whipping temperature and time. The objectives included studying the effect of temperature (40-50 °C) and whipping time (7-11 min) on structural and mechanical properties, determining the optimal regimes, developing a mathematical model of the dependence of density on technological parameters, conducting a multifactorial experiment, and assessing the significance of the coefficients. The object of the study was zephyr mass with PSPI; the isolate dosage (8-13 %), pH (3.5-5.0), and whipping temperature (40–50 °C) were varied. A pycnometric method was used to determine density, microscopy to assess the dispersion of air bubbles, and centrifugation to evaluate syneresis; statistical processing included ANOVA and multiple regression. It was established that the minimum density (0.26 g/cm³), the smallest bubble size (72 µm), and a low syneresis level (2.4 %) are achieved at a temperature of 45 °C and a whipping time of 9 min. An adequate regression model (R² = 0.976) was developed, describing the density dependence on PSPI dosage, pH, and whipping temperature. The greatest influence on density is exerted by pH (b₂ = -0.208) and PSPI dosage (b₁ = - 0.112). The optimal values are: isolate dosage 10.5 %, pH 4.0, and temperature 45 °C. The novelty of the work lies in establishing the optimal whipping regimes of zephyr mass with PSPI and developing a mathematical model that allows predicting density within a given range of parameters. The practical significance consists in the possibility of producing a product with low density and high structural stability, expanding the range of functional confectionery products with plant protein, and reducing energy costs. Keywords: pumpkin seed protein isolate, zephyr, whipping optimization, regression modeling, foam density, structural-mechanical properties, plant protein.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7223175982