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Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design
Principal Scientist, Central Institute of Agricultural Engineering, Bhopal-462 038, India
Central University, Pondicherry, Puducherry-605014, India
Central University, Pondicherry, Pudu-cherry-605014, India
Senior Scientist, Central Institute of Post-Harvest Engineering and Technology, Ludhiana-141 004, India
- 1 Principal Scientist, Central Institute of Agricultural Engineering, Bhopal-462 038, India
- 2 Central University, Pondicherry, Puducherry-605014, India
- 3 Central University, Pondicherry, Pudu-cherry-605014, India
- 4 Senior Scientist, Central Institute of Post-Harvest Engineering and Technology, Ludhiana-141 004, India
Food and Nutrition Sciences·Volume 03 (2012)·Pages 925–930·Published 29 June 2012·DOI10.4236/fns.2012.37122
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Abstract
The present work aims to optimize the foaming conditions for tomato juice using three level Box-Behnken Experimental Design of Response surface Methodology. In the following study three process parameters namely concentration of egg albumin (EA) as foaming agent, Carboxy methyl cellulose (CMC) as foam stabilizer and whipping time (WT) was optimized. The levels for various input variables were EA: 5% - 15%, CMC: 0.10% - 0.60% & WT: 3 - 7 min. The responses measured were expansion volume (EV), foam density (FD) and drainage volume (DV) which are an indication of foaming ability and foam stability. The predicted levels of responses as generated by software were EV: 91.49%, FD: 0.558 g/cc & DV: 10 ml, which on validation was found closer to experimental value.
KeywordsFoamingTomato JuiceResponse Surface MethodologyBox Behnken DesignExpansion VolumeFoam Density
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