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...

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Main Authors:	Mirhosseini, Hamed, Tan, Chin Ping
Format:	Article
Language:	English English
Published:	Wiley-Blackwell 2010
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

id	upm-14089
recordtype	eprints
spelling	upm-140892015-10-21T00:34:46Z http://psasir.upm.edu.my/id/eprint/14089/ Discrimination of orange beverage emulsions with different formulations using multivariate analysis. Mirhosseini, Hamed Tan, Chin Ping 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. Wiley-Blackwell 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14089/1/Discrimination%20of%20orange%20beverage%20emulsions%20with%20different%20formulations%20using%20multivariate%20analysis.pdf Mirhosseini, Hamed and Tan, Chin Ping (2010) Discrimination of orange beverage emulsions with different formulations using multivariate analysis. Journal of the Science of Food and Agriculture, 90 (8). pp. 1308-1316. ISSN 0022-5142 10.1002/jsfa.3928 English
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Putra Malaysia
building	UPM Institutional Repository
collection	Online Access
language	English English
description	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.
format	Article
author	Mirhosseini, Hamed Tan, Chin Ping
spellingShingle	Mirhosseini, Hamed Tan, Chin Ping Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
author_facet	Mirhosseini, Hamed Tan, Chin Ping
author_sort	Mirhosseini, Hamed
title	Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
title_short	Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
title_full	Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
title_fullStr	Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
title_full_unstemmed	Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
title_sort	discrimination of orange beverage emulsions with different formulations using multivariate analysis.
publisher	Wiley-Blackwell
publishDate	2010
url	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
first_indexed	2018-09-07T13:29:01Z
last_indexed	2018-09-07T13:29:01Z
_version_	1610955558967312384

Discrimination of orange beverage emulsions with different formulations using multivariate analysis.

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