Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology

Document Type : Research Article

Authors

Mohebbat Mohebbi
Elham Mahdian
https://doi.org/10.22067/ifstrj.v11i1.45435
Abstract
Foaming conditions of the red beet (Beta vulgaris L) puree were optimized using response surface methodology (RSM) with respect to Arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam density and foam drainage volume as response variables. Foams were prepared from various pulp concentrations by adding various concentrations of egg white as foaming agent and Arabic gum as stabilizer at different whipping time. The optimized conditions after the numerical and graphical optimization for maximum stability and minimum foam density were found at Arabic gum (0.29% w/w), egg white (15% w/w), red beet Puree (60% w/w), and whipping time (9 min).The results showed that the stability of foams increased with increasing Arabic gum concentration( p

Keywords

Foam
Red Beet Puree
egg white
Arabic gum
Stability And Density
Response surface methodology
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Iranian Food Science and Technology Research Journal
Volume 11, Issue 1 - Serial Number 31
March and April 2015
Pages 77-87

  • Receive Date 01 October 2013
  • Accept Date 11 June 2014
  • First Publish Date 21 March 2015

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