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Comparison of the Whippability of Defatted Meals from Three Hybrid Varieties of Sunflower Seed
Author(s) -
HOLM E. T.,
BREEDON C. H.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09175.x
Subject(s) - sunflower , volume (thermodynamics) , meal , food science , nitrogen , solubility , chemistry , mathematics , horticulture , biology , thermodynamics , organic chemistry , physics
The whippability of meals from three hybrid varieties of sunflower was examined under varying conditions of temperature, meal concentration, pH and whipping time. Whippability was measured in terms of initial foam volume produced and the stability of the foam after periods of 30 and 120 min. Optimal levels of maximum volume and stability under the varying conditions were determined by response surface analysis. Optimal levels were not the same for all hybrids tested. The nitrogen solubility index of the meal from each hybrid correlated strongly with initial foam volume but not with foam stability.