Citation
Mirhosseini, Hamed and Tan, Chin Ping and Taherian, Ali Reza and Boo, Huey Chern
(2009)
Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology.
Carbohydrate Polymers, 75 (3).
pp. 512-520.
ISSN 0144-8617
Abstract
The effect of main beverage emulsion components namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange oil (6–10% w/w) on physicochemical properties of orange beverage emulsion was determined by using a three-factor central composite design (CCD). The reduced models with high R2 (⩾0.80) values and non significant (p > .05) lack of fit were significantly (p < .05) fitted to the experimental data, thus ensuring a satisfactory fitness of the regression models relating the response to independent variables. The quadratic effect of xanthan gum had a significant (p < .05) term in all reduced models. The independent variables had the most significant (p < .05) effect on turbidity loss rate and viscosity ratio. The overall optimum region resulted in the desirable orange beverage emulsion was predicted at a combined level of 13% (w/w) Arabic gum, 0.3% (w/w) xanthan gum and 10% (w/w) orange oil.
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