Foam stability of cloudy carrot juice: Effects of protein sources and foaming conditions

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dc.authorscopusid55923091600
dc.authorscopusid57211633278
dc.contributor.authorÇakmak, Hülya
dc.contributor.authorÖzyurt, Vasfiye Hazal
dc.date.accessioned2021-11-01T14:51:34Z
dc.date.available2021-11-01T14:51:34Z
dc.date.issued2021
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractCarrot is an important crop by containing bioactive compounds such as carotenoids, vitamins and dietary fiber. But the shelf life of fresh carrot is limited due to its moisture content. The aim of this study was to evaluate the effects of using different amounts of egg albumen (EA) and whey protein isolate (WPI) and their interactions on carrot juice foam stability. For this purpose, the experimental design was built by response surface method and employing EA amount (5-10-15%), WPI amount (0-5-10%) and whipping time (4-6-8 min) as independent variables, while selecting the density and overrun as foam stability evaluation criteria. Among the tested levels of independent variables, the lowest density (0.2433 g/ml) and the highest overrun value (2.3466) was observed for 15% EA with 10% of WPI incorporation and the 8 min whipped foam. The levels of EA and/or WPI were found significantly effective on the selected responses (p<0.05), however only the interaction of whipping time with WPI amount had significant effect on density and overrun values. The foam stability improvement with WPI incorporation was confirmed by air bubble diameter distribution analysis, and the lowest average foam diameter with more homogeneous diameter distribution was obtained for 15% EA+10% WPI foam. © 2021, Galati University Press. All rights reserved.
dc.description.sponsorshipMUH19001.18.002en_US
dc.description.sponsorshipThis study was funded by Hitit University Scientific Research Commission with the project no. MUH19001.18.002. The authors would like to thank Dr. Cansu Ekin Gumus for her help in zeta potential measurements.en_US
dc.identifier.citationÇakmak, H., & Özyurt, V. H. (2021). Foam stability of cloudy carrot juice: Effects of protein sources and foaming conditions.Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology, 45(1), 38-51
dc.identifier.doi10.35219/FOODTECHNOLOGY.2021.1.03
dc.identifier.endpage51en_US
dc.identifier.issn1843-5157
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85116038094
dc.identifier.scopusqualityQ3
dc.identifier.startpage38en_US
dc.identifier.urihttps://doi.org/10.35219/FOODTECHNOLOGY.2021.1.03
dc.identifier.urihttps://hdl.handle.net/11491/6189
dc.identifier.volume45en_US
dc.indekslendigikaynakScopus
dc.institutionauthorÇakmak, Hülya
dc.language.isoen
dc.publisherGalati University Press
dc.relation.ispartofAnnals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCarrot Juiceen_US
dc.subjectFoam Structureen_US
dc.subjectFoaming Stabilityen_US
dc.titleFoam stability of cloudy carrot juice: Effects of protein sources and foaming conditions
dc.typeArticle

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