Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion

• Main Authors: Nor Hayati Ibrahim,, Aina Nabihah Huzaini,, Nur Suaidah Mohd Isa,, Nabilah Abdul Hadi,, Nor Afizah Mustapha,
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2022
• Online Access: http://journalarticle.ukm.my/21688/1/ML%201.pdf; http://journalarticle.ukm.my/21688/; https://jms.mabjournal.com/index.php/mab/index

Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly depen...