首页|Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties
Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties
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NSTL
Elsevier
The aim of current work was generation soy milk in the form of the wet foam and clarify the controlling factors of foamability and foam stability. Soy milk foam (SMF) was prepared with the help of whey protein concentrate (3 and 6% w/w) and hydrocolloids (xanthan, guar and locust bean gums (0.05 and 0.15% w/w) at different temperature (5, 40 and 75 degrees C). The overrun of SMFs was not greatly impacted by increasing guar gum concentration from 0.05% to 0.15%, whereas foam stability was greatly enhanced. When 0.15% xanthan gum was added to the samples, a great decrease on drainage was observed but they showed the lowest overrun. Also, in general, SMFs produced at temperatures of 5 and 75 degrees C showed the highest overrun and stability, respectively. To summarize the basic physical properties of foam data (overrun, and drainage), hierarchical clustering analysis was performed. Samples from different classes evaluated for surface tension, zeta potential, rheological behavior and bubble properties to find factors controlling the formation and stability of foams. It was observed that the SMFs exhibited viscoelastic properties. Results showed that foam stability was directly related to rheological parameters (consistency coefficient, static and dynamic yield stress, zero shear viscosity, storage modulus, loss modulus, complex modulus and complex viscosity) and, except one sample, showed a negative correlation with surface tension. Overrun showed a positive correlation with the bubble counts and a negative correlation with the average bubble diameter. But microstructure changes cannot necessarily represent foam stability. Also, zeta potential could not explain any differences in the foam properties.
Soy milkFoamHydrocolloidsViscoelasticitySurface tensionBubble size distribution
NSTL
Elsevier
