Author(s)

S. Balasubramanian, G. Paridhi, J. D. Bosco, D. M. Kadam

Central University, Pondicherry, Pudu-cherry-605014, India.
Central University, Pondicherry, Puducherry-605014, India.
Principal Scientist, Central Institute of Agricultural Engineering, Bhopal-462 038, India.
Senior Scientist, Central Institute of Post-Harvest Engineering and Technology, Ludhiana-141 004, India.

The present work aims to optimize the foaming conditions for tomato juice using three level Box-Behnken Experimental 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 responses measured were expansion volume (EV), foam density (FD) and drainage volume (DV) which are an indication of foaming ability and foam stability. The predicted levels of responses as generated by software were EV: 91.49%, FD: 0.558 g/cc & DV: 10 ml, which on validation was found closer to experimental value.

Foaming; Tomato Juice; Response Surface Methodology; Box Behnken Design; Expansion Volume; Foam Density

S. Balasubramanian, G. Paridhi, J. Bosco and D. Kadam, "Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design," Food and Nutrition Sciences, Vol. 3 No. 7, 2012, pp. 925-930. doi: 10.4236/fns.2012.37122.