Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp

Abstract

Foam expansion and foam stability of the bael (Aegle marmelos L.) fruit pulp foam was studied. Foams were prepared from various pulp concentrations (PC) by adding different concentration of glycerol monostearate (GMS) and methyl cellulose (MC) at different whipping time (WT). Response surface methodology was used to predict the foam stability and expansion. Thirty experiments were carried out using a central composite rotatable design with four independent variables (GMS, MC, PC, and WT). Second-order polynomial equations were developed after removing insignificant terms for predicting foam expansion (R 2 =0.85) and stability (R 2 =0.95). The optimum conditions achieved after the numerical and graphical optimization for maximum foam expansion and stability was: GMS (3.10 g/100 g pulp), MC (0.32 g/100 g pulp), PC (13.2°Bx), and WT (2 min). The desirability of 0.712 was achieved at this optimum point. The predicted values of foam density and foam drainage volume were 0.658 gcm −3 and 1.75 mL, respectively, at optimum parameters while the experimental values were 0.635± 0.02 gcm −3 and 1.75±0.12 mL, respectively.

Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

“…Foam density is commonly used to evaluate the whipping properties. The more the air incorporated during whipping, the lower the foam density; the more the air present in the foam, the higher the whippability (Bag et al ., ; Balasubramanian et al ., ). From Fig.…”

Foam-Mat Drying of Muskmelon

“…The advantages of the foam-mat drying process include suitability for all types of juices, rapid drying at lower temperature, retention of nutritional quality, easy reconstitution and cost-effective for producing easily reconstitutable juice powders [16]. Foaming properties of various fruit pulps such as mango [17], pineapple [18], passion fruit [19], banana [20], papaya [21], tomato [22], apple [23], bael [24] Fully ripe melon (Cucumis melo) fruits were purchased from the local market in Perundurai, Erode. The fruits were washed, peeled and deseeded to remove the flesh.…”

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

“…The intrinsic instability of newly formed foams has been identified as an important problem to be solved before dehydration inasmuch as the foam must remain mechanically and thermodynamically stable in order not to compromise the quality of color, texture, and flavor and the nutritional value of the dehydrated product (Muthukumaran et al 2008;Bag et al 2011;Krasaekoopt and Bhatia 2012). Another important feature of a foam is the presence of numerous, small, and uniform air bubbles, which will be able to maintain their structure during drying.…”