Factors Affecting the Foaming Power and Drainage Ratio of Soy Milk Foam Composed of Microbubbles

Tsuge Mitsuyo, Takahashi Tomoko, Iwasaki Yuko, Ogoshi Hiro

doi:10.11402/cookeryscience.44.263

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Other Title

マイクロバブル豆乳泡沫の起泡力と排液率に影響する諸因子
マイクロバブルトウニュウホウマツノキホウリョクトハイエキリツニエイキョウスルショインシ

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Description

Microbubble (MB) and bamix (ba) foam samples were obtained from plain soy milk with an added thickening agent. The relationships among the foaming power (Fp), drainage ratio (β), textural properties and the factors of bubble diameter (d), bubble number (N), and foam film thickness (l) were investigated.<br>MB foams obtained by longer blowing time had higher hardness, adhesiveness and cohesiveness. The MB foams increased Fp and decreased β in increasing adhesiveness. N was fewer, the kinetic constants of N decrease were lower, d was larger and l for the MB foams was thinner than these parameters for the ba foams. Thinner l for the MB foams caused higher Fp and lower β. Fp and β were related to l and d with both the MB and ba foams, and the elastic modulus and adhesiveness were related to d, N and l by a multiple regression analysis. The values predicted by the analysis correlated well with the measured values. The equations for Fp and β are presented with respect to the soy milk viscosity and blowing time.

Journal

Journal of Cookery Science of Japan

Journal of Cookery Science of Japan 44 (4), 263-271, 2011

The Japan Society of Cookery Science

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