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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15033/ 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 |
| _version_ | 1848842563567484928 |
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| author | Cheong, Kok Whye Mirhosseini, Seyed Hamed Amid, Bahareh Tabatabaee Sheikh Abdul Hamid, Nazimah Tan, Chin Ping |
| author_facet | Cheong, Kok Whye Mirhosseini, Seyed Hamed Amid, Bahareh Tabatabaee Sheikh Abdul Hamid, Nazimah Tan, Chin Ping |
| author_sort | Cheong, Kok Whye |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T08:01:07Z |
| format | Article |
| id | upm-15033 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:01:07Z |
| publishDate | 2018 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| 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 |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/15033/ http://psasir.upm.edu.my/id/eprint/15033/ http://psasir.upm.edu.my/id/eprint/15033/ 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 |