The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees
محورهای موضوعی : food microbiology
M. Khezri
1
(M. Sc. Student of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.)
Sh. Shahriari
2
(Assistant Professor of the Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.)
L. Shahsavani
3
(Academic Memder of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.)
کلید واژه: Coffee, Foam, temperature, Xanthan Gum,
چکیده مقاله :
Milk-based espresso coffee is one of the most popular beverages. Foam is an essential quality characteristic for this beverage. Foam formation and stability is mainly related to the milk composition. In this study the influence of three different concentrations of Xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °C) on foam stability were examined and experimental data was determined 5, 10 and 15 minutes after aeration. Sensory properties were also evaluated and the results were analyzed using Duncan’s mean comparison test at the probability level of 95%. The viscosity of coffee milk was increased due to the addition of Xanthan. The highest foam stability and sensory acceptance were observed in the product containing 0.2 g dm-3 Xanthan at 70°C.
