Effect of egg albumin concentration and carboxymethyl cellulose on properties of hom-thong banana Musa acuminata (AAA group) ‘Gros Michel’ foam snack produced by foam mat drying
Experimental analysis demonstrates improved foam properties in banana snacks using egg albumin and carboxymethyl cellulose.
Key Points
Incorporating 0.15% carboxymethyl cellulose and 5% egg albumin improves the foam stability and sensory qualities of banana snacks.
Foam expansion reached a maximum of 641.62% with 10% egg albumin and 0.15% carboxymethyl cellulose under specific conditions.
Foam mat drying was utilized to create dried banana snacks with low moisture content and optimal microbiological stability.
The combination of 5% egg albumin and 0.15% carboxymethyl cellulose produced superior texture and color properties compared to higher egg albumin concentrations.
Cite This Study
Chantaratheptimakul et al. (2025) studied this question.