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Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

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dc.citedby109
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorMirhosseini H.en_US
dc.contributor.authorTan C.P.en_US
dc.contributor.authorHamid N.S.A.en_US
dc.contributor.authorYusof S.en_US
dc.date.accessioned2024-05-29T01:55:53Z
dc.date.available2024-05-29T01:55:53Z
dc.date.issued2008
dc.description.abstractThis paper focuses on the development of an effective methodology to determine the optimum levels of three independent variables leading to (a) maximize turbidity, (b) minimize polydispersity index (PDI) and (c) obtain the target value for average particle size and density of orange beverage emulsion. A three-factor central composite design (CCD) was employed to determine the effect of Arabic gum content (7-13% w/w), xanthan gum content (0.1-0.3% w/w) and orange oil content (6-10% w/w). The emulsion properties studied as response variables were: turbidity (Y1), average particle size (Y2), PDI (Y3) and density (Y4). The response surface analysis was carried out to create efficient empirical models for predicting the changes of response variables. In general, analysis of variance (ANOVA) showed high coefficients of determination values (R2) in the range of 0.922-0.975 for the response surface models, thus ensuring a satisfactory adjustment of the polynomial regression models with the experimental data. The results of regression analysis indicated that more than 92% the response variation could be explained by the models. The results also indicated that the linear term of xanthan gum was the most significant (p<0.05) variable affecting the overall responses. The multiple optimization results showed that the overall optimum region with high total desirability (D=0.92) was found to be at the combined level of 13.88% w/w Arabic gum content, 0.27% w/w xanthan gum content and 11.27% w/w orange oil content. Under the optimum condition, the corresponding predicted response values for turbidity, average particle size, PDI and density of the desirable orange beverage emulsion were 129.55, 988, 0.261 and 1.03, respectively. For validation of the models, the experimental values were compared with predicted values to check the adequacy of the models. The experimental values were found to be in agreement with those predicted, thus indicating suitability of the models employed using response surface methodology (RSM) for optimizing the physical properties of the orange beverage emulsion. � 2007 Elsevier Ltd. All rights reserved.
dc.description.natureFinalen_US
dc.identifier.CODENFOHYE
dc.identifier.doi10.1016/j.foodhyd.2007.06.011
dc.identifier.epage1223
dc.identifier.issn0268005X
dc.identifier.issue7
dc.identifier.scopus2-s2.0-44349158551
dc.identifier.spage1212
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-44349158551&doi=10.1016%2fj.foodhyd.2007.06.011&partnerID=40&md5=b4011f51b03740336cb6e4d9ba79eef0
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9768
dc.identifier.volume22
dc.languageEnglish
dc.language.isoen_US
dc.relation.ispartofFood Hydrocolloids
dc.sourceScopus
dc.subjectAverage particle sizeen_US
dc.subjectCentral composite designen_US
dc.subjectMultiple optimizationen_US
dc.subjectOrange beverage emulsionen_US
dc.subjectPolydispersity indexen_US
dc.subjectResponse surface methodologyen_US
dc.subjectTurbidityen_US
dc.subjectValidationen_US
dc.subjectAcacia senegalen_US
dc.titleOptimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion
dc.typeArticleen_US
dspace.entity.typePublication

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