ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The whippability of meals from three hybrid varieties of sunflower was examined under varying conditions of temperature, meal concentration, pH and whipping time. Whippability was measured in terms of initial foam volume produced and the stability of the foam after periods of 30 and 120 min. Optimal levels of maximum volume and stability under the varying conditions were determined by response surface analysis. Optimal levels were not the same for all hybrids tested. The nitrogen solubility index of the meal from each hybrid correlated strongly with initial foam volume but not with foam stability.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb09175.x
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