Publication:
Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

Simple item page
dc.contributor.authorMirhosseini, Hen_US
dc.contributor.authorTan, CPen_US
dc.contributor.authorHamid, NSAen_US
dc.contributor.authorYusof, Sen_US
dc.contributor.authorChern, BHen_US
dc.date.accessioned2024-05-29T02:51:12Z
dc.date.available2024-05-29T02:51:12Z
dc.date.issued2009
dc.description.abstractThe present work was conducted to investigate the influence of main emulsion components, namely Arabic gum (7-13% w/w), xanthan gum (0.1-0.3% w/w) and orange oil (6-10% w/w) contents on physical stability, viscosity, cloudiness and conductivity of orange beverage emulsion. In this study, 20 orange beverage emulsions were established based on a three-factor central composite design (CCD) involving 8 factorial points, 6 axial points and 6 center points. The main objective of the present study was to determine an optimal concentration level of main emulsion components leading to an optimum orange beverage emulsion with desirable physicochemical properties. In general, all response surface models were significantly (p<0.05) fitted for describing the variability of physical stability, viscosity, conductivity and cloudiness as a nonlinear function of the content of main emulsion components. More than 84% of the variation of physicochemical properties of orange beverage emulsion could be explained as a function of the content of the main beverage emulsion components. In general, the orange oil content appeared to be the most significant (p<0.05) factor influencing all emulsion characteristics studied except for conductivity. From the optimization procedure, the overall optimal region leading to the desirable orange beverage emulsion was predicted to be achieved by the combined level of 13% (w/w) Arabic gum, 0.22% (w/w) xanthan gum and 10% (w/w) orange oil. (C) 2008 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodhyd.2008.02.007
dc.identifier.epage280
dc.identifier.issn0268-005X
dc.identifier.issue2
dc.identifier.scopusWOS:000260283900005
dc.identifier.spage271
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11165
dc.identifier.volume23
dc.languageEnglish
dc.language.isoen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Hydrocolloids
dc.sourceWeb Of Science (ISI)
dc.subjectArabic gumen_US
dc.subjectXanthan gumen_US
dc.subjectPhysical stabilityen_US
dc.subjectViscosityen_US
dc.subjectCloudinessen_US
dc.subjectConductivityen_US
dc.subjectBeverage emulsionen_US
dc.subjectCentral composite designen_US
dc.titleCharacterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology
dc.typeArticleen_US
dspace.entity.typePublication

Files

Collections

Web of Science_WoS