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FSB1 – 2004
Food Science and Biotechnology in Developing Countries
IV.- RESULTS AND DISCUSSION
In the first experimental design a temperature of 130°C was fixed; however, after a three month
storage most samples developed bad odors and rancidity when the seal was broken. Due to this
problem, process temperature conditions considered optimum were then fixed at 140°C with a
feeding speed of 14ml/min.
Results from the first experimental design showed that the best product acceptance was reached
with the blend of 0.8g of egg albumen and 0.2g of egg yolk per ml of milk. In adition to the use of
food hidrocolloids, the selection of a blend made of kappa carragenine and adex had a good result
because it was possible to obtain a stable emulsion (14).
Acording to the bibliography, combinations of food hidrocolloids have a limit of 0.03% in foods (14),
so that, in the beverage, the adex proportion must be higher than carragenine´s or very similar.
As it can be observed, the following graphic shows that the highest degree of acceptance is
reached with a blend containing the highest levels of carragenine and adex. According to the code
employed, the relationship between food hidrocolloids must be equivalent in quantities using
superior limits.
Also, the graphic shows that it is necessary to use as much albumen as yolk in order to obtain
better results.
z = 4.143+7.361*x-3.377*y-3.78*x*x+3.604*x*y-0.326*y*y
Fig. 4.1. 3D Response Surface of the degree of acceptance for the flavor of the egg-milk
5.217
5.485
5.753
6.020
6.288
6.556
6.823
7.091
7.359
7.626
7.894
8.162
8.429
8.697
8.965
9.232
based powder beverage according to the interaction albumen-egg yolk.
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