| The effects of water: shrimp ratio and xanthan gum (XG) concentration on characteristics of shrimp foam were investigated. Foams were prepared from shrimp puree by adding several xanthan gum concentrations (0.1, 0.2, 0.3 % w/w), water: shrimp ratios (2:1, 3.5:1, 5:1 w/w) and whipped for five minutes. Incorporation of 0.2% w/w XG with 3.5:1 w/w water: shrimp ratio was selected because of having better characteristics of produced foams and then dried at 50, 60 and 70°C. Results showed that stability and density of foam increased with increasing xanthan gum concentration. However, increasing water : shrimp ratio caused to decrease in stability and density of foam. As the temperature increased from 50 to 70°C, the drying time decreased to 55 minutes.... |
