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Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design
ABSTRACT
The present work aims to optimize the foaming conditions for tomato juice using three level Box-Behnken Experimen- tal Design of Response surface Methodology. In the following study three process parameters namely concentration of egg albumin (EA) as foaming agent, carboxy methyl cellulose (CMC) as foam stabilizer and whipping time (WT) was optimized. The levels for various input variables were EA: 5% – 15%, CMC: 0.10% – 0.60% & WT: 3 – 7 min. The re- sponses measured were expansion volume (EV), foam density (FD) and drainage volume (DV) which is an indication of foaming ability and foam stability.
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