Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system

Mahmoud Abu Ghoush, Murad Samhouri, Murad Al-Holy, Thomas Herald
2008 Journal of Food Engineering  
The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a model mayonnaise system. A solution of 0.1% IC and 4% WP was prepared and used as an emulsifier in five different mayonnaise formulas. All mayonnaise treatments were evaluated and compared based on emulsion stability and viscosity at 4, 23, and 40°C. In addition, an adaptive neuro-fuzzy inference system (ANFIS) was used to model and identify the properties of the
more » ... d mayonnaise, with the temperature and ratios. Experimental validation runs were conducted to compare the measured values and the predicted ones. The mayonnaise formulated with the 25:75 (E: CP) at 4°C was the highest stable system. The maximum viscosity was observed in the 100% egg yolk. The comparison showed that the adoption of this neuro-fuzzy modeling technique (i.e., ANFIS) achieved a very satisfactory prediction accuracy of about 96%.
doi:10.1016/j.jfoodeng.2007.05.025 fatcat:n5v3ehnetvfptltl4vd5sybks4