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Effect of soy protein isolate concentration and whipping time on physicochemical and functional properties of strawberry powder
Faculty
Agriculture
Year:
2023
Type of Publication:
ZU Hosted
Pages:
Authors:
Sabah Mohamed Monir
Staff Zu Site
Abstract In Staff Site
Journal:
Journal of Food Measurement and Characterization Springer
Volume:
Keywords :
Effect , , protein isolate concentration , whipping time
Abstract:
The objective of this work was to study the effect of soy protein isolate concentration (0.5–9%) and whipping time (1–8 min) on foam characteristics, physicochemical and functional properties of hot air foam-mat-dried strawberry powder. An optimization of foaming conditions was performed by response surface methodology to maintain the studied responses within acceptable limits. The foam was prepared using different concentrations of soy protein isolate solution (32%) and dried at 50 °C in a thin layer (4 mm as a thickness). The concentration of soy protein was the predominant parameter affecting foam density, expansion, and stability, and physicochemical and functional properties of strawberry powder. Total phenolic content, total flavonoid content, antioxidant activity, water holding capacity, and oil holding capacity increased by about 26, 47, 166, 21, and 48%, respectively, with an increase in the concentration of soy protein isolate, compared to the control sample. Contrary, the whipping time showed a contradicted effect on all studied responses except the foam expansion and oil holding capacity.
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Sabah Mohamed Monir, "Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green moroccan pepper (Capsicum annuum)", فرنسا, 2012
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Sabah Mohamed Monir, "Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process", فرنسا, 2011
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Sabah Mohamed Monir, "The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying kinetics and End Product Attributes..", Springer Science+Business Media, LLC, 2010
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Sabah Mohamed Monir, "Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snacks and Expanded Granule Powder of Apple and Onion.", Taylor & Francis, 2011
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Sabah Mohamed Monir, "Improving the drying of onion using the instant controlled pressure drop technology.", Taylor & Francis, 2011
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Department Related Publications
Mohammed Ibrahim Sehata , "Orexin-A and some metabolic hormones.", لايوجد, 1900
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Mohammed Ibrahim Sehata , "Effect of experimental diabetes on immunity. 1 /1 /1990 Zagazig Medical Association Journal ", لايوجد, 1900
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Mohammed Ibrahim Sehata , "antihypertensive drugs 1 /1 /1990 Zagazig Medical Association Journal ", لايوجد, 1900
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Abdelrahman Mohamed Ahmed Soliman, "Fortification of Biscuits with Fish Protein Concentrate.", IDOSI Publications, 2014
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Abass Omar Mohamed Talbea, "EXTENDING THE SHELF-LIFE OF COLD STORED STRAWBERRY BY CHITOSAN AND CARNAUBA COATINGS", Zagazig J. Agric. Res., Vol. 41 No. (5) 2014, 2014
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