Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Optimization of permeate-based orange beverage foam production by response surface methodology

Authors
Azita Nemati 1
Ali Motamedzadegan 2
Jafar Mohammadzadeh Milani 2
1 Ph.D. student, Department of Food a Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
2 Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
10.22034/FSCT.19.129.55
Abstract
In recent years, the foam mat drying has been used in food processing. Due to the fact that the stability of the foam plays an essential role in improving this process, in this study, the factors affecting the structure of the permeate-based orange beverage foam and the physical characteristics of the foam have been investigated. For this purpose, the egg white (3-5%) and basil gum solution (0.1- 0.3%) was added to the orange beverage according to the experimental design and the desired mixture was mixed with an electric mixer with the highest speed was for (4, 6, 8) minutes. Then, initial tests of beverage foam including foam density, foaming ability, foam stability, rheological test, viscosity, and foam microstructure were performed. Then, the optimal treatment was selected using the RSM and Design Expert software. The optimal treatment introduced by the sample model had a concentration of 4% egg white powder and 0.2% basil gum and the mixing .time was 6 minutes, which showed the highest quality in the experiments.
Keywords
Optimization
foam characteristics
orange beverage
Response surface

Subjects

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