Foaming behaviour of sapota pulp

Abstract

Foaming of sapota pulp was carried out by foaming device at various levels of pectin, egg albumin and methyl cellulose at different levels. The influences of pectin, egg albumin and methyl cellulose concentration on the foaming characteristics in terms of foam expansion and foam stability were subsequently evaluated. Foam expansion and foam stability increased with increasing concentration of pectin and methyl cellulose. The optimum foam expansion of 60.35 per cent and foam stability of 77.13 per cent were obtained with the addition of pectin and methyl cellulose to sapota pulp at optimum concentration of 2.21 per cent and 4.41 per cent, respectively. The foam expansion was very low (25%) with egg albumin. Higher concentration of foaming agents within selected range produced uniform size of air bubbles. Response surface analysis yielded quadratic models that explained the influence of the foaming agents on foam expansion and foam stability.