Optimization of pomelo ( Citrus grandis L. Osbeck ) juice foam composition: Effect of foam composition on foam quality

Abstract

In this study, the effect of pomelo juice foam composition on the foam properties was investigated for the production of foam mat-dried pomelo juice powder. The pomelo juice foam was prepared using maltodextrin (MD), glycerol monostearate (GMS), and carboxymethyl cellulose (CMC) at various concentrations in the range of 2–8%, 0.5–2%, and 5–10%, respectively. A face-centered central composite design was followed. The optimum quality of stable pomelo juice foam was evaluated in terms of minimum foam density, minimum foam collapse, maximum foam stability, and maximum foam capacity. The optimum concentration of the foaming agents as obtained through numerical optimization using design expert 10.0 was 6.027% MD, 1.217% CMC, and 8% GMS with a desirability of 0.777. The foam quality at optimum conditions was as follows: 0.769 g/cc foam density, 92% foam stability, 12.66% foam collapse, and 91.74% foam capacity. Feasibility or incorporation of the developed pomelo juice powder in bakery products, ice cream, yogurt, etc., could be tested for wide applicability. Novelty impact statement The present study aims at optimizing pomelo juice foam composition to produce good quality stable foam so as to convert it into foam mat-dried powder. Foam mat-dried pomelo juice powder has very good reconstitution property and the reconstituted juice is a rich source of vitamin C and other minerals. The findings of the present study would facilitate the production of foam mat-dried pomelo juice powder which has good potential for diet conscious persons.