The effect of egg white albuminandbasil, cress, wild sage and lepidiumperfoliatumseed gumson physical properties of celery juice foam

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Bagheri Dadukolaei H.; MOTAMEDZADEGAN A.; NAJAFIAN L.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:92 Page(s): 63-72

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Title

The effect of egg white albuminandbasil, cress, wild sage and lepidiumperfoliatumseed gumson physical properties of celery juice foam

Author(s)

Bagheri Dadukolaei H. | MOTAMEDZADEGAN A. | NAJAFIAN L. | Issue Writer Certificate

Keywords

Celery juiceQ1

FoamQ1

Egg white albuminQ1

GumQ1

Abstract

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 lepidiumperfoliatum 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 celeryjuice Foam were evaluated and then the best Foam type (minimum density, minimum drainage volume andmaximum overrun) was selected. The results showed, samples containing 1. 5% cress seed Gum, 1% Lepidiumperfoliatumseed Gum, and 0. 5% wild sage seed Gum, had the best Foam physical properties at constant concentration of 1, 2 and 3% albumin, respectively. After comparing the means ofthe best selective samples at each level of the protein concentration (1, 2 and 3%), The sample containing0. 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 lowestdrainage volume (0 ml), so this sample can be used in some process namely Foam mat drying.

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APA: Copy

Bagheri Dadukolaei, H., MOTAMEDZADEGAN, A., & NAJAFIAN, L.. (2019). The effect of egg white albuminandbasil, cress, wild sage and lepidiumperfoliatumseed gumson physical properties of celery juice foam. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(92 ), 63-72. SID. https://sid.ir/paper/71766/en

Vancouver: Copy

Bagheri Dadukolaei H., MOTAMEDZADEGAN A., NAJAFIAN L.. The effect of egg white albuminandbasil, cress, wild sage and lepidiumperfoliatumseed gumson physical properties of celery juice foam. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(92 ):63-72. Available from: https://sid.ir/paper/71766/en

IEEE: Copy

H. Bagheri Dadukolaei, A. MOTAMEDZADEGAN, and L. NAJAFIAN, “The effect of egg white albuminandbasil, cress, wild sage and lepidiumperfoliatumseed gumson physical properties of celery juice foam,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 92 , pp. 63–72, 2019, [Online]. Available: https://sid.ir/paper/71766/en

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