Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion
Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly depen...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2022
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| Online Access: | http://journalarticle.ukm.my/21688/ http://journalarticle.ukm.my/21688/1/ML%201.pdf |
| _version_ | 1848815413302919168 |
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| author | Nor Hayati Ibrahim, Aina Nabihah Huzaini, Nur Suaidah Mohd Isa, Nabilah Abdul Hadi, Nor Afizah Mustapha, |
| author_facet | Nor Hayati Ibrahim, Aina Nabihah Huzaini, Nur Suaidah Mohd Isa, Nabilah Abdul Hadi, Nor Afizah Mustapha, |
| author_sort | Nor Hayati Ibrahim, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly dependent on mixing parameters such as FG:SPI ratio, pH, and temperature, and it is currently not well understood. The objective of this study was to determine the effects of FG:SPI ratio (3:1 - 1:1), pH (3 - 9), and temperature (65 - 85 °C) on techno-functional properties (flow properties, emulsifying properties, and turbidity) of the FG-SPI dispersion, to reveal the optimum mixing parameters. A response surface regression modeling demonstrated that the quadratic effect of the FG:SPI ratio had significantly (p<0.05) increased the flow properties of the dispersion. However, the interaction between FG:SPI ratio and temperature or pH gave the opposite effect. The FG:SPI ratio had the most significant (p<0.05) increasing effect on both emulsifying properties and turbidity. Conversely, the emulsifying properties were determined to decrease with the interaction effect of FG:SPI ratio and pH. The optimized mixing parameters were recorded at FG:SPI ratio of 2.6:1, pH of 3.0, and temperature of 70 °C, with apparent viscosity (0.19 Pa.s), emulsion stability (100%), and turbidity (2.91, Abs600) values were within the predicted ranges. The present findings provide an excellent opportunity to advance the use of FG-SPI dispersion in related to emulsion-based food products. |
| first_indexed | 2025-11-15T00:49:35Z |
| format | Article |
| id | oai:generic.eprints.org:21688 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:49:35Z |
| publishDate | 2022 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:216882023-06-12T07:33:58Z http://journalarticle.ukm.my/21688/ Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion Nor Hayati Ibrahim, Aina Nabihah Huzaini, Nur Suaidah Mohd Isa, Nabilah Abdul Hadi, Nor Afizah Mustapha, Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly dependent on mixing parameters such as FG:SPI ratio, pH, and temperature, and it is currently not well understood. The objective of this study was to determine the effects of FG:SPI ratio (3:1 - 1:1), pH (3 - 9), and temperature (65 - 85 °C) on techno-functional properties (flow properties, emulsifying properties, and turbidity) of the FG-SPI dispersion, to reveal the optimum mixing parameters. A response surface regression modeling demonstrated that the quadratic effect of the FG:SPI ratio had significantly (p<0.05) increased the flow properties of the dispersion. However, the interaction between FG:SPI ratio and temperature or pH gave the opposite effect. The FG:SPI ratio had the most significant (p<0.05) increasing effect on both emulsifying properties and turbidity. Conversely, the emulsifying properties were determined to decrease with the interaction effect of FG:SPI ratio and pH. The optimized mixing parameters were recorded at FG:SPI ratio of 2.6:1, pH of 3.0, and temperature of 70 °C, with apparent viscosity (0.19 Pa.s), emulsion stability (100%), and turbidity (2.91, Abs600) values were within the predicted ranges. The present findings provide an excellent opportunity to advance the use of FG-SPI dispersion in related to emulsion-based food products. Penerbit Universiti Kebangsaan Malaysia 2022 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/21688/1/ML%201.pdf Nor Hayati Ibrahim, and Aina Nabihah Huzaini, and Nur Suaidah Mohd Isa, and Nabilah Abdul Hadi, and Nor Afizah Mustapha, (2022) Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion. Malaysian Applied Biology, 51 (5). pp. 1-11. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/index |
| spellingShingle | Nor Hayati Ibrahim, Aina Nabihah Huzaini, Nur Suaidah Mohd Isa, Nabilah Abdul Hadi, Nor Afizah Mustapha, Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title | Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title_full | Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title_fullStr | Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title_full_unstemmed | Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title_short | Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| title_sort | optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion |
| url | http://journalarticle.ukm.my/21688/ http://journalarticle.ukm.my/21688/ http://journalarticle.ukm.my/21688/1/ML%201.pdf |