Optimization of Process Parameters for Foaming of potato puree with Response surface methodology

Foaming conditions of potato puree were optimized using response surface methodology (RSM) with respect to Arabic gum concentration (0.1 – 0.9% w/w), potato puree to water ratio (1:1– 2:1 w/w) and whipping time (3 – 9 min) for minimum foam density and foam drainage volume as response variables.. Twenty experiments werecarried out using a central composite design with three independent variables. The optimizedconditions were Arabic gum concentration =0.77,potato puree to water ratio =2:1 w/w and whipping time =6.8 min in order to obtain foam density and foam drainage volume were 0.3 gcm−3 and 5 mL, respectively.

کلیدواژه ها:

pottao ، foam mat drying ، Response surface methodology ، Foaming Parameters ، Arabic gum