Volume 18, Issue 117 (2021)                   FSCT 2021, 18(117): 217-228 | Back to browse issues page

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Sattari A, Esfandiari M, Khademi F, bagheri H. Study effect of gelatin on foaming properties of albumin and sodium caseinate proteins. FSCT 2021; 18 (117) :217-228
URL: http://fsct.modares.ac.ir/article-7-42577-en.html
1- Sari Agriculture Sciences and Natural Resources, Sari
2- Tajan institude, Qaemshahr
3- Islamic Azad University, Sari , hadisbagheri70@yahoo.com
Abstract:   (1767 Views)
Many foods have a structures base on foam; hence their stability has a key role in their textural, structural and acceptance properties. In food industrials, polysaccharides such as gums and gelatin use as stabilizer in foam-based food system. In this research effect of gelatin (1, 2, 3%) on foaming properties of albumin and sodium caseinatate (1 and 2%) has been investigated. Overrun, foam value fraction and drainage have been measured and also image processing used for evaluate porosity, fractal count, entropy and sphericity. Result showed that adding gelatin decreased porosity, entropy, fractal count, drainage, foam value fraction on and overrun. Adding protein caused porosity, overrun, fractal count and circularity increased while bubble size decreased. Therefore, we can use various amount of gelatin for stabilizing foam-base food.
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Article Type: Original Research | Subject: food industry engineering
Received: 2020/05/2 | Accepted: 2020/06/27 | Published: 2021/11/1

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