Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology.

• Main Authors: Mirhosseini, Hamed, Tan, Chin Ping, Taherian, Ali Reza, Boo, Huey Chern
• Format: Article
• Language: English; English
• Published: Elsevier 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/15667/1/Modeling%20the%20physicochemical%20properties%20of%20orange%20beverage%20emulsion%20as%20function%20of%20main%20emulsion%20components%20using%20response%20surface%20methodology.pdf; http://psasir.upm.edu.my/id/eprint/15667/; http://dx.doi.org/10.1016/j.carbpol.2008.08.022
• Institution: Universiti Putra Malaysia

The effect of main beverage emulsion components namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange oil (6–10% w/w) on physicochemical properties of orange beverage emulsion was determined by using a three-factor central composite design (CCD). The reduced models with high R2 (⩾0.80) values and non significant (p > .05) lack of fit were significantly (p < .05) fitted to the experimental data, thus ensuring a satisfactory fitness of the regression models relating the response to independent variables. The quadratic effect of xanthan gum had a significant (p < .05) term in all reduced models. The independent variables had the most significant (p < .05) effect on turbidity loss rate and viscosity ratio. The overall optimum region resulted in the desirable orange beverage emulsion was predicted at a combined level of 13% (w/w) Arabic gum, 0.3% (w/w) xanthan gum and 10% (w/w) orange oil.