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

• Main Authors: Ibrahim, Nor Hayati, Huzaini, Aina Nabihah, Mohd Isa, Nor Suaidah, Abdul Hadi, Nabilah, Mustapha, Nor Afizah
• Format: Article
• Published: Persatuan Biologi Gunaan Malaysia,Malaysian Society of Applied Biology 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/102404/; https://jms.mabjournal.com/index.php/mab/article/view/2389

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...