Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose

Abstract

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: I : I : I : I : Intr ntr ntr ntr ntrinsic stability and r insic stability and r insic stability and r insic stability and r insic stability and rheological pr heological pr heological pr heological pr heological proper oper oper oper operties of apple juice foams for foam mat dr ties of apple juice foams for foam mat dr ties of apple juice foams for foam mat dr ties of apple juice foams for foam mat dr ties of apple juice foams for foam mat drying w ying w ying w ying w ying wer er er er ere studied. e studied. e studied. e studied. e studied. Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different nature: a protein (egg white at 0.5%, 1%, 2%, and 3% w/w) and a polysaccharide (methylcellulose at 0.1%, 0.2%, nature: a protein (egg white at 0.5%, 1%, 2%, and 3% w/w) and a polysaccharide (methylcellulose at 0.1%, 0.2%, nature: a protein (egg white at 0.5%, 1%, 2%, and 3% w/w) and a polysaccharide (methylcellulose at 0.1%, 0.2%, nature: a protein (egg white at 0.5%, 1%, 2%, and 3% w/w) and a polysaccharide (methylcellulose at 0.1%, 0.2%, nature: a protein (egg white at 0.5%, 1%, 2%, and 3% w/w) and a polysaccharide (methylcellulose at 0.1%, 0.2%, 0.5%, 1%, and 2% w/w), and whipping at different times (3, 5, and 7 min). In general, egg white foams were less 0.5%, 1%, and 2% w/w), and whipping at different times (3, 5, and 7 min). In general, egg white foams were less 0.5%, 1%, and 2% w/w), and whipping at different times (3, 5, and 7 min). In general, egg white foams were less 0.5%, 1%, and 2% w/w), and whipping at different times (3, 5, and 7 min). In general, egg white foams were less 0.5%, 1%, and 2% w/w), and whipping at different times (3, 5, and 7 min). In general, egg white foams were less stable but sho stable but sho stable but sho stable but sho stable but show w w w wed a higher degr ed a higher degr ed a higher degr ed a higher degr ed a higher degree of solidity (str ee of solidity (str ee of solidity (str ee of solidity (str ee of solidity (stronger str onger str onger str onger str onger structur uctur uctur uctur uctures), higher foaming capacity es), higher foaming capacity es), higher foaming capacity es), higher foaming capacity es), higher foaming capacity, and smaller bubble , and smaller bubble , and smaller bubble , and smaller bubble , and smaller bubble average diameter than methylcellulose foams. Foam stability increased with increasing concentrations of either average diameter than methylcellulose foams. Foam stability increased with increasin...

Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp

“…But after the initial decrease, a slight increase in foam density was noticed in GMS-MC stabilized foams after 2 min of whipping. Raharitsifa et al (2006) also reported that density of foams decreased with whipping time up to a minimum and increased thereafter probably because excessive whipping (overbeating) could cause foam to collapse. Too high a degree of aeration, thinning of the liquid film between the foam bubbles and mechanical deformation can all lead to rupture of the bubble wall structure Falade et al (2003).…”

“…Falade et al (2003) used GMS and egg albumin for foam-mat drying of cowpea. Raharitsifa et al (2006) used egg white and methylcellulose as a foaming additive for characterization of apple juice foams for foam-mat drying and optimized their levels to 2-3% and 0.2%, respectively, to obtain stable foams. Muthukumaran et al (2008) dried egg white in freeze drier by foam-mat drying technology using different foam stabilizers (MC, propylene glycol alginate, and xanthan gum) and reported that 0.125% xanthan gum gives sufficient stability.…”

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

“…1, basing on the foam density (ρ f ) previously calculated. This equation is valid if the air density is neglected in relation to the liquid density (ρ l ) (Raharitsifa et al 2006). In the current work, the juice's densities were determined as 1.054 g·cm −3 (YJ) and 1.122 g·cm −3 (CYJ).…”

“…The stability test consisted of evaluating the volume of liquid drained in a period of 120 min for each foam (Raharitsifa et al 2006). The stability index was calculated using Eq.…”

Drying and characterization of myrtle pulp

“…Beating time affects the content of volatile compounds and, the longer the beating time, the greater the losses of these compounds (Thuwapanichayanan et al, 2012). Prolonged beating time can be excessive, leading to collapse of foam structure (Raharitsifa et al, 2006). Table 2 shows the mean values and standard deviations of the characterization of whole myrtle pulp and the selected foam (F1).…”