Effect of milk proteins on properties of foam in model with sugar and foam

In this study; it was aimed to optimize the properties of model prefoam solutions and foams/foam halvas and stability of the model foam halvas using Grey Relational Analysis and/or Taguchi method. Experimental studies were carried out according to L16 orthogonal design. Different levels of storage temperature (15, 20, 25 and 30 °C) and/or mixing temperature (40, 60, 80 and 100 °C) and/or protein type (whey protein concentrate, whey protein isolate, sodium caseinate and demineralized whey proteins), the quantity of hydrocolloid (10, 20, 30 and 40 ml) and hydrocolloid type (locust bean gum, carrageenan, pectin and xanthan gam) were used as production parameters and levels. As a result of the modelling, the solution with saponin (0.096%), whey protein isolate (0.5%) and xanthan gum (0.2%) and the foam/foam halva obtained by whipping the solution containing saponin (0.096%), whey protein concentrate (0.5%) and pectin (0.05%) at 80 °C were determined as the optimum. In general, optimum samples showed better prefoam solution and foam properties as compared to control sample. It was determined that foam stability of overall optimum model foam halva stored at 15 °C was better than halva prepared with saponin (0.192%) only. According to sensory analysis results, the foam halva which determined as optimum were preferred more than control sample. Hydrocolloid type in model solutions and protein type in model foams/foam halvas were found as the most effective production parameters. Demineralized whey protein having lower protein content compared to other milk proteins, and sodium caseinate with high interfacial tension were shown to exhibit worse foam properties than other whey proteins. It was determined that, under certain conditions, synergetic interactions between saponin/whey proteins /gums are significantly affected the properties of model solutions, foams and foam halvas.