Optimization of Formulation for Aerated Dessert Containing whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties

Aerated dessert is a type of dessert based on the foam system, in which the presence of air in these desserts changes the rheological, sensory, and appearance characteristics. The aim of this study was optimization of aerated dessert using response surface methodology (RSM) and evaluate its rheological properties as a function of whey protein concentrate (2, 5 and 8%), xanthan gum (0.1, 0.25 and 0.4%) and whipping time (2, 5 and 8 min). The results showed that increasing protein and whipping time decreased density and increased overrun. Elevation of the xanthan gum concentration increased the density and decreased overrun. Optimal conditions for the production of aerated dessert foam with the lowest density and the highest overrun was determined in the concentration of xanthan gum 0.1% (low level), whey protein concentrate 8% (high level) and whipping time 8 min (High level). Power low model was the best model to describe flow behavior of the aerated dessert with high R2 (R2>0.99) and low RMSE (0.01). It was determined that with increasing the whey protein concentrate and xanthan gum decreased the flow behavior index and increased coefficient of consistency (P<0.05). Also, increasing the whey protein concentrate, xanthan gum and whipping time increased hardness, adhesiveness and consistency coefficient. The production of aerated desserts, in addition to producing a new product; increases the power of consumer choice and the profitability of the producer and can be an effective contribution to the growth of the industrial economy.