Issue |
E3S Web Conf.
Volume 141, 2020
2019 Research, Invention, and Innovation Congress (RI2C 2019)
|
|
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Article Number | 02005 | |
Number of page(s) | 5 | |
Section | Food Science | |
DOI | https://doi.org/10.1051/e3sconf/202014102005 | |
Published online | 10 January 2020 |
Utilization of Egg Albumen: Application and Optimization of Gelatin and Carrageenan for Pudding Production via Response Surface Methodology (RSM)
Department of Agro-industry Technology and Management, Faculty of Agro-industry, King Mongkut’s University of Technology North Bangkok,
Prachinburi,
Thailand
* Corresponding author: sunee.e@agro.kmutnb.ac.th
This study was aimed to develop an albumen pudding by application and optimization of gelatin and carrageenan as food additives using response surface methodology (RSM). Albumen pudding was produced from 55% (v/v) albumen concentration. Effect of concentrations of gelatin (2, 4 and 6% (w/v)) and carrageenan (0.3, 0.5 and 0.7% (w/v)) on pudding’s physical and sensorial properties was investigated. Results revealed that a concentration of food additives correlated with syneresis, springiness, hardness, firmness and overall liking scores (R2= 0.932, 0.821, 0.956, 0.854 and 0.864, respectively). The higher gelatin and carrageenan concentrations added, the lower syneresis, springiness, hardness, firmness and overall liking scores were observed. The overall liking score ranged from 5.9-6.7 (slightly-liked to moderately-liked) compare to 7.5 (moderately-liked) of the control sample. From RSM analysis, the suitable concentrations of gelatin and carrageenan were 1.5-5.6% (w/v) and 0.25-0.61% (w/v), respectively.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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