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Effects of different hydrocolloids on foaming properties of shrimp puree: a cluster analysis

Azizpour, Mehran, Mohebbi, Mohebbat, Yolmeh, Mahmoud, Abbasi, Elnaz, Sangatash, Masoomeh Mehraban
Journal of food measurement & characterization 2017 v.11 no.4 pp. 1892-1898
cluster analysis, drainage, foaming, foaming properties, gum arabic, hydrocolloids, juices, methylcellulose, shrimp, stabilizers, xanthan gum
Using appropriate combination of foaming agents is important to make foams with credible lifetime. This combination can be found through statistical methods. In this study, cluster analysis was employed to study the effect of different type of hydrocolloids, namely xanthan gum (XG), guar, tragacanth, methylcellulose (MC), and Arabic gum (AG) on the properties of shrimp foam to select the best stabilizer. The foam density was significantly increased by increasing concentrations of XG, guar, tragacanth and MC. However, AG had negative effect on the foam density. Shrimp foam without gum addition showed the highest degree of juice separation, so that the rate of foam drainage was decreased by increasing concentrations of all gums. Given the results of cluster analysis, cluster 5 (AG at three concentrations) had the best effect (the lowest drainage volume and foam density) on foaming properties of shrimp puree.