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بررسی اثر ژلاتین بر ویژگیهاي کف پروتئینهاي سدیم کازئینات و آلبومین.
- Source :
-
Journal of Food Science & Technology (2008-8787) . Nov2021, Vol. 18 Issue 117, p217-228. 12p. - Publication Year :
- 2021
-
Abstract
- Many foods have a structures base on foam; hence their stability has a key role in their textural, structural and acceptance properties. In food industrials, polysaccharides such as gums and gelatin use as stabilizer in foam-based food system. In this research effect of gelatin (1, 2, 3%) on foaming properties of albumin and sodium caseinatate (1 and 2%) has been investigated. Overrun, foam value fraction and drainage have been measured and also image processing used for evaluate porosity, fractal count, entropy and sphericity. Result showed that adding gelatin decreased porosity, entropy, fractal count, drainage, foam value fraction on and overrun. Adding protein caused porosity, overrun, fractal count and circularity increased while bubble size decreased. Therefore, we can use various amount of gelatin for stabilizing foam-base food. [ABSTRACT FROM AUTHOR]
- Subjects :
- *GELATIN
*FOOD emulsifiers
*IMAGE processing
*SODIUM caseinate
*ALBUMINS
*FOAM
Subjects
Details
- Language :
- Persian
- ISSN :
- 20088787
- Volume :
- 18
- Issue :
- 117
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science & Technology (2008-8787)
- Publication Type :
- Academic Journal
- Accession number :
- 151708123
- Full Text :
- https://doi.org/10.29252/fsct.18.08.18