NEW VIEW TO OBTAIN DRYER FOOD FOAMS WITH DIFFERENT POLYSACCHARIDES AND SOY PROTEIN BY HIGH ULTRASOUND

KARINA D. MARTÍNEZ; CARRERA SANCHEZ CECILIO

International Journal of Carbohydrate Chemistry

Hindawi Publishing Corporation

Lugar: New York, NY 10022; Año: 2014 vol. 2014

1687-935X

The objective of this work was to determine the effect of different polysaccharides added to soluble soy protein; ultrasound was applied and foaming parameters during the formation were analyzed. The foams were produced by a Foamscan instrument. The evolution of the bubble size change in the foam was also determined by a second CCD camera. The samples were sonicated for 20 min using an ultrasonic processor Vibra Cell Sonics, model VCX 750 at a frequency of 20 kHz and an amplitude of 20%. For all foamed systems at both pHs, Foam expansion, and Relative Foam Conductivity showed a great change after treatment. Other parameters studied did not show difference for any systems at every condition. In other hand, Final Time of Foaming and the Total Gas Volume incorporation for foams formation, were correlated with the Relative Foam Conductivity decrease, and the Foam Expansion increase when HIUS were applied at every system. Comparative bubble size and shape during the foam formation according the treatments and pH used confirmed the parameters results.