Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
BACKGROUND: The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beve...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Wiley-Blackwell
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14089/ http://psasir.upm.edu.my/id/eprint/14089/ http://psasir.upm.edu.my/id/eprint/14089/1/Discrimination%20of%20orange%20beverage%20emulsions%20with%20different%20formulations%20using%20multivariate%20analysis.pdf |
| Summary: | BACKGROUND: The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties.
RESULTS:In most cases, the second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient of determination (adjusted R(2), 0.851-0.996) were significantly fitted to explain the beverage emulsion properties as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05) in all response regression models.
CONCLUSION:Orange beverage emulsion containing 222.0 g kg(-1) gum arabic, 2.4 g kg(-1) xanthan gum and 152.7 g kg(-1) orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density. |
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