Formulation of a beetroot foam (Beta vulgaris) from soy lecithin
Keywords:
foam stability, soy lecithin, beetAbstract
The purpose of this study is to formulate a beet foam stable over time with the addition of Soy lecithin. Three concentrations of the foaming agent were tested (0.5, 1.0 and 1.5% w/V) using two methodologies (Suspension and Standing) in order to determine the foam's stability. The viscocity of different dilutions were measured, and besides, the Ostwald maturation process was evaluated in the foam obtained. The beet juice formulation with 1.5% w/V soy lecithin had the highest viscosity, while the most effective procedure to maintain foam stability was the Standing method for no longer than 10 minutes. The beet foam was sensorially tested by experts giving the global category of good, highlighting the attractiveness it brings to traditional preparations.
1676
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Universidad Nacional de Ingeniería
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors who publish in Nexo Scientific Journal agree to the following terms:
- Authors retain the copyright and grant the journal the right of the first publication under the license Creative Commons Attribution License, which allows others to share the work with a recognition of the authorship of the work and the initial publication in Nexo Scientific Journal.
- Authors may separately establish additional agreements for the non-exclusive distribution of the version of the work published in the journal (for example, in an institutional repository or a book), with the recognition of the initial publication in Nexo Scientific Journal.
- Authors are allowed and encouraged to disseminate their works electronically (for example, in institutional repositories or in their own website) before and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published works.
