Work

Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design

Year: 2012

Type: article

Abstract: The present work aims to optimize the foaming conditions for tomato juice using three level Box-Behnken Experimental Design of Response surface Methodology. In the following study three process parameters namely concentration of egg albumin (EA) as foaming agent, Carboxy methyl cellulose (CMC) as foam stabilizer and whipping time (WT) was optimized. The levels for various input variables were EA: 5% - 15%, CMC: 0.10% - 0.60% & WT: 3 - 7 min. The responses measured were expansion volume (EV), foam density (FD) and drainage volume (DV) which are an indication of foaming ability and foam stability. The predicted levels of responses as generated by software were EV: 91.49%, FD: 0.558 g/cc & DV: 10 ml, which on validation was found closer to experimental value.

Source: Food and Nutrition Sciences

DOI: 10.4236/fns.2012.37122

Authors: S. Balasubramanian, G. Paridhi, J. D. Bosco, D. M. Kadam

Institutions: Central Institute of Agricultural Engineering, Central Institute of Post-Harvest Engineering and Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W2007792849

FWCI: 1.129

Cites: 18

Cited by: 25

Related to: 10