Foaming characteristics of sweet potato paste were investigated. Glyceryl monostearate (GMS) and Egg albumin (EG) were used as the foaming agent. The foams were produced using different level of stabilizers concentration at level of 5%, 7.5%, 10%, 12.5%, 15%. Glyceryl monostearate stabilized foam was found to be stable after whipping of air into the mixture for 3, 6, 9, 12, 15, 18, 21 minutes at 10oC, 20oC and 30oC respectively. The foam density of egg albumin stabilized foam decreased with decreased in temperature while foam density of glyceryl monostearate decreased with increased in temperature. The foams formed by the egg albumin are relatively stable and must be dried as quickly as possible to avoid collapse. Generally, the foam density was found to be inversely proportional to the glyceryl monostearate and egg albumin concentration. Minimum foam density was observed at 6 minute whipping time after which the foam begins to increase
Keywords: EG, Foam, Foam density, GMS., Sweet potato
