Enhancement of casein emulsion stability using modified porang flour: Optimization of conditions by the application of Response Surface Methodology

This study was aimed at identifying the optimum casein-modified porang flour composition for obtaining casein emulsions of improved stability at different pH levels and sucrose contents by the application of Response Surface Methodology (RSM). Three variables, namely, the modified porang flour: casein ratio, pH and sucrose content were studied in order to examine the emulsion stability as a response. The results showed that the response model obtained was quadratic and that the optimum emulsion stability obtained was with a modified porang flour: casein ratio of 1.8 at a pH of 5.05 and sucrose content of 4.7%. The optimum emulsion stability predicted was at a value of 3649,918 with the actual value obtained being 3496,667.