Table 2.
Foaming and emulsifying properties of untreated and treated tamarind seed protein isolates
| Sample no.1,2 | Code | Foaming capacity (%) | Foaming stability (%) | Emulsifying capacity (%) | Emulsifying stability (%) |
|---|---|---|---|---|---|
| 1 | N | 17.32 ± 0.26a | 9.21 ± 0.37a | 62.34 ± 0.29a | 67.65 ± 0.34a |
| 2 | M1 | 21.47 ± 0.29b | 9.29 ± 0.22a | 75.17 ± 0.36b | 71.48 ± 0.36b |
| 3 | M2 | 26.15 ± 0.30c | 14.63 ± 0.59b | 75.85 ± 0.28b | 73.64 ± 0.27c |
| 4 | M3 | 28.84 ± 0.56d | 15.69 ± 0.48c | 76.59 ± 0.48c | 81.58 ± 0.39d |
| 5 | M4 | 36.41 ± 0.35e | 17.23 ± 0.43d | 79.41 ± 0.46d | 82.53 ± 0.39e |
1Values represented as mean ± SD of three replications
2Values followed by same superscript small letters within a column are not significantly different (p < 0.05)