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Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods
Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5987291/ https://www.ncbi.nlm.nih.gov/pubmed/29951523 http://dx.doi.org/10.1155/2018/7673259 |
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author | Andoyo, Robi Dianti Lestari, Vania Mardawati, Efri Nurhadi, Bambang |
author_facet | Andoyo, Robi Dianti Lestari, Vania Mardawati, Efri Nurhadi, Bambang |
author_sort | Andoyo, Robi |
collection | PubMed |
description | Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of fractal analysis that provides the quantitative data (i.e., fractal dimension) for fundamentally and rationally analyzing and designing whey protein-based food texture. This quantitative analysis is also done to better understand how the texture of whey protein-based food is formed. Two methods for fractal analysis were discussed in this review: image analysis (microscopy) and rheology. These methods, however, have several limitations which greatly affect the accuracy of both fractal dimension values and types of aggregation obtained. This review therefore also discussed problem encountered and ways to reduce the potential errors during fractal analysis of each method. |
format | Online Article Text |
id | pubmed-5987291 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-59872912018-06-27 Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods Andoyo, Robi Dianti Lestari, Vania Mardawati, Efri Nurhadi, Bambang Int J Food Sci Review Article Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of fractal analysis that provides the quantitative data (i.e., fractal dimension) for fundamentally and rationally analyzing and designing whey protein-based food texture. This quantitative analysis is also done to better understand how the texture of whey protein-based food is formed. Two methods for fractal analysis were discussed in this review: image analysis (microscopy) and rheology. These methods, however, have several limitations which greatly affect the accuracy of both fractal dimension values and types of aggregation obtained. This review therefore also discussed problem encountered and ways to reduce the potential errors during fractal analysis of each method. Hindawi 2018-05-21 /pmc/articles/PMC5987291/ /pubmed/29951523 http://dx.doi.org/10.1155/2018/7673259 Text en Copyright © 2018 Robi Andoyo et al. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Review Article Andoyo, Robi Dianti Lestari, Vania Mardawati, Efri Nurhadi, Bambang Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
title | Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
title_full | Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
title_fullStr | Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
title_full_unstemmed | Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
title_short | Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods |
title_sort | fractal dimension analysis of texture formation of whey protein-based foods |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5987291/ https://www.ncbi.nlm.nih.gov/pubmed/29951523 http://dx.doi.org/10.1155/2018/7673259 |
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