Formulation and fuzzy modeling of emulsion stability and viscosity of a gum-protein emulsifier in a model mayonnaise system

被引:85
作者
Abu Ghoush, Mahmoud [1 ]
Samhouri, Murad
Al-Holy, Murad
Herald, Thomas
机构
[1] Hashemite Univ, Dept Clin Nutr & Dietet, Zarka, Jordan
[2] Hashemite Univ, Dept Ind Engn, Zarka, Jordan
[3] Kansas State Univ, Inst Food Sci, Manhattan, KS 66502 USA
关键词
mayonnaise; stability; viscosity; iota-carrageenan; wheat protein; emulsifier; fuzzy;
D O I
10.1016/j.jfoodeng.2007.05.025
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a model mayonnaise system. A solution of 0.1% IC and 4% WP was prepared and used as an emulsifier in five different mayonnaise formulas. All mayonnaise treatments were evaluated and compared based on emulsion stability and viscosity at 4, 23, and 40 degrees C. In addition, an adaptive neuro-fuzzy inference system (ANFIS) was used to model and identify the properties of the resulted mayonnaise, with the temperature and ratios. Experimental validation runs were conducted to compare the measured values and the predicted ones. The mayonnaise formulated with the 25:75 (E: CP) at 4 degrees C was the highest stable system. The maximum viscosity was observed in the 100% egg yolk. The comparison showed that the adoption of this neuro-fuzzy modeling technique (i.e., ANEIS) achieved a very satisfactory prediction accuracy of about 96%. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:348 / 357
页数:10
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