SNDT WOMEN'S UNIVERSITY
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Development of hen egg-based protein beverages with high nutritional value (Record no. 130907)
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| 000 -LEADER | |
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| fixed length control field | 02199nam a2200169 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250204b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Zahra Shams |
| 245 ## - TITLE STATEMENT | |
| Title | Development of hen egg-based protein beverages with high nutritional value |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p1383-1399 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Physical stability is a prerequisite for any emulsion-based beverage. This study aimed to optimize beverage emulsion (BE) rich in whole egg, whey protein isolate (WPI), and soyabean oil in the presence of polygalactose derivative as adsorbing hydrocolloids (AH) and partially hydrolyzed starch as non-adsorbing hydrocolloids (NAH). All formulations were optimized for stability, particle size, polydispersity index (PDI), and zeta potential (ζ). A central composite design was applied to investigate the impact of WPI concentration, hydrocolloid concentration, oil volume, and pH as independent factors on particle size, PDI, and ζ of emulsions. The optimum conditions were met upon formulating BE with 1 whole egg, 9.28 g WPI, 11.24 g AH, 5.58 mL oil at pH 7. Two optimal formulations were obtained for BE stabilized with NAH at pH 3 and 7, at which droplets had the highest electrical charge. Noting that, less amount of NAH (7.5 g) was required at pH 3 than at pH 7 (13.56 g). Oil content (3 mL) and WPI concentration (16 g) for both NAH formulations were similar. The size, polydispersity index (PDI), and zeta potential of AH-stabilized emulsion were 762 nm, 0.69, and − 32.05 mV, respectively, while for NAH emulsion, they were 150.02 nm, 0.40, and − 28.53 mV at pH 7; and 248.39 nm, 0.41, and 27.1 mV at pH 3, respectively. No conspicuous gravitational separation was observed after 20 days of storage at 4 °C. Hence, both hydrocolloids are appropriate to stabilize protein-enriched BE at neutral pH; however, physical stability was also achieved at acidic pH for NAH-stabilized emulsions. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Beverage emulsion ">Beverage emulsion </a> |
| -- | <a href="Adsorbing hydrocolloids ">Adsorbing hydrocolloids </a> |
| -- | <a href="Stability ">Stability </a> |
| -- | <a href="Egg protein ">Egg protein </a> |
| -- | <a href="Central composite design ">Central composite design </a> |
| -- | <a href="Nutrition">Nutrition</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 109866 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP261 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 04/02/2025 | JP261.16 | 04/02/2025 | 04/02/2025 | Journal Article |