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Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion


Citation

Mirhosseini, Seyed Hamed and Tan, Chin Ping and Sheikh Abdul Hamid, Nazimah and Yusof, Salmah (2008) Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion. Food Chemistry, 107 (3). pp. 1161-1172. ISSN 0308-8146

Abstract / Synopsis

The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by using a three-factor circumscribed central composite design (CCCD). For optimization procedure, the peak area of 13 volatile flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, octanal, decanal, linalool, neral and geranial) were considered as response variables. The response surface analysis exhibited that the significant (p < 0.05) second-order polynomial regression equations were successfully fitted for all response variables except for ethyl butyrate. A satisfactory coefficient of determination (R2) ranged from 0.831 to 0.969 (>0.8) was obtained for the response variables studied. No significant (p > 0.05) lack of fit was indicated for the reduced models except for the models fitted for limonene and linalool. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an orange beverage emulsion containing 15.87% (w/w) Arabic gum, 0.5% (w/w) xanthan gum and 10% (w/w) orange oil was predicted to provide the minimum overall flavor release.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2007.09.043
Publisher: Copyright © 2005 Elsevier Ltd
Keywords: Semi-quantitative analysis, Orange beverage emulsion, Central composite design, Orange oil, Response surface model, Flavor release
Depositing User: Samsida Samsudin
Date Deposited: 10 Jun 2010 03:20
Last Modified: 23 Oct 2015 08:03
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2007.09.043
URI: http://psasir.upm.edu.my/id/eprint/7166
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