Abstract
This study was conducted todetermine the optimum combination and addition amount of natural stabilizers in order to improve the foam stability and texture of starch-based frozen pudding. The following seven natural stabilizers were investigated; gelatin, locust bean gum, xanthan gum, carrageenan, guar gum, pectin, and tamarind gum. A total of 16 frozen pudding samples were prepared by assigning the combination and amount of stabilizers through experimental design using orthogonal factorial arrangements. Foam stability, texture and starch particle size were evaluated. As a result, it was found that adding gelatin and locust bean gum significantly improved the foam stability without inhibiting starch particle swelling. The optimum amount of those stabilizers to be added was determined through two factorial experiments. The frozen pudding using this optimum formula was found to be satisfactory in terms of the foam stability and texture. The effects of individual stabilizers on the foam stability, texture and starch particle swelling of the frozen pudding were also discussed.
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