Volume 16, Issue 92 (2019)                   FSCT 2019, 16(92): 63-72 | Back to browse issues page

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1- lab manager , hadisbagheri70@yahoo.com
2- Department of Food Science, Sari Agricultural Sciences and Natural Resources University,
3- Assistant professor, Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
Abstract:   (3118 Views)
In food products based on foam system, stability is important. Therefore, in this study the effect of four types of local gums (basil, cress, wild sage and lepidium perfoliatum seed) in three different concentrations (0.5, 1 and 1.5%) on foam stability and also different concentrations of egg white albumin (1, 2 and 3%) as a foaming agent on the physical properties of celery juice foam were evaluated and then the best foam type (minimum density, minimum drainage volume and maximum overrun) was selected. The results showed, samples containing 1.5% cress seed gum, 1% Lepidium perfoliatum seed gum, and 0.5% wild sage seed gum, had the best physical foam properties at the concentration of 1, 2 and 3% albumin, respectively. After comparing the means of the best selective samples at each level of the protein concentration (1, 2 and 3%), The sample containing 0.5% wild sage seed gum and 3% albumin, was chosen as the best sample with the lowest density (0.210 g / cm3), the highest overrun (327%) and the lowest drainage volume (0 ml), and this sample can be used in some process namely foam mat drying.
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Article Type: Original Research | Subject: Food quality control
Received: 2018/06/11 | Accepted: 2019/06/2 | Published: 2019/09/1

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