IJHAF | Enhancing the foamability of beverages proteins by ultrasound

Indexing and Abstracting

Enhancing the foamability of beverages proteins by ultrasound

Karina Martínez , Cecilio Carrera Sanchez

International Journal of Horticulture, Agriculture and Food science(IJHAF), Vol-1, Issue-3, September - October 2017, Pages 6-9, 10.22161/ijhaf.1.3.2

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Abstract:

The objective was to study the foamability of two proteins after ultrasound application. Soy protein and whey protein isolate were used as starting material at pH used in the food processing. Ultrasound was used to analyze the foamability effect on the solutions relating with the bubble size change. The samples were sonicated at same conditions using an ultrasonic processor. Foam formation was measured by conductimetric and optical methods. Moreover, the evolution of the bubble size change was registered. Whey protein isolate solution was found a good choice to use as foaming agent at beverages preparations improved by ultrasound application.

Keywords:

foamability, soy protein isolate, ultrasound, whey proteins isolate.

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