Effect of soy protein isolate concentration and whipping time on physicochemical and functional properties of strawberry powder

Abstract The objective of this work was to study the effect soy protein isolate concentration (0.5–9%) and whipping time (1–8 min) on foam characteristics, physicochemical functional properties hot air foam-mat-dried strawberry powder. An optimization foaming conditions performed by response surface methodology maintain studied responses within acceptable limits. prepared using different concentrations solution (32%) dried at 50 °C in a thin layer (4 mm as thickness). predominant parameter affecting density, expansion, stability, Total phenolic content, total flavonoid antioxidant activity, water holding capacity, oil capacity increased about 26, 47, 166, 21, 48%, respectively, with an increase isolate, compared control sample. Contrary, showed contradicted all except expansion capacity.