Premium
Performance of Ingredients in a Soybean Whipped Topping: A Response Surface Analysis
Author(s) -
CHOW EDWARD T. S.,
WEI L. S.,
DEVOR RICHARD E.,
STEINBERG M. P.
Publication year - 1988
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.1365-2621.1988.tb07836.x
Subject(s) - topping , microcrystalline cellulose , response surface methodology , materials science , ingredient , food science , cellulose , composite material , chemistry , chromatography , botany , biology , organic chemistry
The performance of Illinois Soybean Beverage in a whipped topping model system was demonstrated by using Response Surface Methodology. The desired foam characteristics were obtained with numerous ingredient combinations. The soybean cell wall materials were functionally similar to CMC‐coated microcrystalline cellulose and significantly improved whipped topping stability. Partial removal of the cell wall particles to 0.3% improved overrun and stiffness, yet maintained satisfactory stability. These particles were compared with Avicel and soy fiber concentrate; the results indicated that the larger the particles, the less their effect on overrun and stiffness.