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The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach

The physicochemical properties of soursop beverage emulsion were investigated using mixture design. Results indicated that the regression models were significantly fitted for all response variables studied, except creaming index at 10°C. Interactions between biopolymers and oil phase had the most si...

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Main Authors: Cheong, Kok Whye, Mirhosseini, Seyed Hamed, Amid, Bahareh Tabatabaee, Sheikh Abdul Hamid, Nazimah, Tan, Chin Ping
Format: Article
Language:English
Published: Taylor & Francis 2018
Online Access:http://psasir.upm.edu.my/id/eprint/15033/1/The%20influence%20of%20main%20emulsion%20components%20on%20the%20physicochemical%20properties%20of%20soursop%20beverage%20emulsions%20a%20mixture%20design%20approach.pdf
http://psasir.upm.edu.my/id/eprint/15033/
https://www.tandfonline.com/doi/abs/10.1080/01932691.2017.1373356
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spelling my.upm.eprints.150332019-05-08T07:50:15Z http://psasir.upm.edu.my/id/eprint/15033/ The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach Cheong, Kok Whye Mirhosseini, Seyed Hamed Amid, Bahareh Tabatabaee Sheikh Abdul Hamid, Nazimah Tan, Chin Ping The physicochemical properties of soursop beverage emulsion were investigated using mixture design. Results indicated that the regression models were significantly fitted for all response variables studied, except creaming index at 10°C. Interactions between biopolymers and oil phase had the most significant effect on creaming stability; however, modified starch played a much prominent role in maintaining the cloudiness and average droplet size. Meanwhile, WPI contributed significantly to the conductivity of the emulsions. The optimum condition resulted in desirable physicochemical properties could be achieved using 8.70% (w/w) modified starch, 1.02% (w/w) WPI, 10.11% (w/w) flavor oil, and 76.57% (w/w) water. Taylor & Francis 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/15033/1/The%20influence%20of%20main%20emulsion%20components%20on%20the%20physicochemical%20properties%20of%20soursop%20beverage%20emulsions%20a%20mixture%20design%20approach.pdf Cheong, Kok Whye and Mirhosseini, Seyed Hamed and Amid, Bahareh Tabatabaee and Sheikh Abdul Hamid, Nazimah and Tan, Chin Ping (2018) The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach. Journal of Dispersion Science and Technology, 39 (7). pp. 934-942. ISSN 0193-2691; ESSN: 1532-2351 https://www.tandfonline.com/doi/abs/10.1080/01932691.2017.1373356 10.1080/01932691.2017.1373356
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The physicochemical properties of soursop beverage emulsion were investigated using mixture design. Results indicated that the regression models were significantly fitted for all response variables studied, except creaming index at 10°C. Interactions between biopolymers and oil phase had the most significant effect on creaming stability; however, modified starch played a much prominent role in maintaining the cloudiness and average droplet size. Meanwhile, WPI contributed significantly to the conductivity of the emulsions. The optimum condition resulted in desirable physicochemical properties could be achieved using 8.70% (w/w) modified starch, 1.02% (w/w) WPI, 10.11% (w/w) flavor oil, and 76.57% (w/w) water.
format Article
author Cheong, Kok Whye
Mirhosseini, Seyed Hamed
Amid, Bahareh Tabatabaee
Sheikh Abdul Hamid, Nazimah
Tan, Chin Ping
spellingShingle Cheong, Kok Whye
Mirhosseini, Seyed Hamed
Amid, Bahareh Tabatabaee
Sheikh Abdul Hamid, Nazimah
Tan, Chin Ping
The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach
author_facet Cheong, Kok Whye
Mirhosseini, Seyed Hamed
Amid, Bahareh Tabatabaee
Sheikh Abdul Hamid, Nazimah
Tan, Chin Ping
author_sort Cheong, Kok Whye
title The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach
title_short The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach
title_full The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach
title_fullStr The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach
title_full_unstemmed The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach
title_sort influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach
publisher Taylor & Francis
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/15033/1/The%20influence%20of%20main%20emulsion%20components%20on%20the%20physicochemical%20properties%20of%20soursop%20beverage%20emulsions%20a%20mixture%20design%20approach.pdf
http://psasir.upm.edu.my/id/eprint/15033/
https://www.tandfonline.com/doi/abs/10.1080/01932691.2017.1373356
_version_ 1643825812924792832
score 13.211869

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