Optimization of Mixing Parameters on Techno-Functional Properties of Fenugreek Gum-Soy Protein Isolate Dispersion

Nor Hayati Ibrahim; Aina Nabihah Huzaini; Nor Suaidah Mohd Isa; Nabilah Abdul Hadi; Nor Afizah Mustapha

doi:10.55230/mabjournal.v51i5.2389

Authors

Nor Hayati Ibrahim
yati@umt.edu.my
Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
Aina Nabihah Huzaini Faculty of Fisheries and Food Science, University Malaysia Terengganu, 21030 Kuala Nerus, Terengganu
Nor Suaidah Mohd Isa Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu 21030 Kuala Nerus, Terengganu
Nabilah Abdul Hadi Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu 21030 Kuala Nerus, Terengganu
Nor Afizah Mustapha Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Ma

Keywords:

Fenugreek gum, interaction, mixing parameters, soy protein isolate, techno-functional properties

Abstract

Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly dependent on mixing parameters such as FG:SPI ratio, pH, and temperature, and it is currently not well understood. The objective of this study was to determine the effects of FG:SPI ratio (3:1 - 1:1), pH (3 - 9), and temperature (65 - 85 °C) on techno-functional properties (flow properties, emulsifying properties, and turbidity) of the FG-SPI dispersion, to reveal the optimum mixing parameters. A response surface regression modeling demonstrated that the quadratic effect of the FG:SPI ratio had significantly (p<0.05) increased the flow properties of the dispersion. However, the interaction between FG:SPI ratio and temperature or pH gave the opposite effect. The FG:SPI ratio had the most significant (p<0.05) increasing effect on both emulsifying properties and turbidity. Conversely, the emulsifying properties were determined to decrease with the interaction effect of FG:SPI ratio and pH. The optimized mixing parameters were recorded at FG:SPI ratio of 2.6:1, pH of 3.0, and temperature of 70 °C, with apparent viscosity (0.19 Pa.s), emulsion stability (100%), and turbidity (2.91, Abs600) values were within the predicted ranges. The present findings provide an excellent opportunity to advance the use of FG-SPI dispersion in related to emulsion-based food products.

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