Effect of soluble dietary fibres from Bambara groundnut varieties on the stability of orange oil beverage emulsion

Maphosa, Yvonne and Jideani, Victoria and Adeyi, Oladayo (2016) Effect of soluble dietary fibres from Bambara groundnut varieties on the stability of orange oil beverage emulsion. African Journal of Science, Technology, Innovation and Development. pp. 1-8. ISSN 2042-1346

Text 10.1080@20421338.2016.1263436.pdf Download (898kB)

Abstract

Soluble dietary fibres (SDFs) [30% (w/w)] from four varieties of Bambara groundnut (BGN), viz. black-eye, brown-eye,brown and red were used to stabilize orange oil beverage emulsions at 6% (w/w) orange oil. Emulsion stability was studied using Turbiscan MA 2000 and in terms of oil-droplet size characterization. The volume-surface mean diameter (d3,2) and equivalent volume-mean diameter (d4,3) of the four emulsions ranged between 2.68–4.38 µm and 17.09–18.62 µm,respectively. Emulsions stabilized with black-eye-SDF and brown-SDF possessed the least and highest d3,2 and d4,3,respectively. The d3,2 and d4,3 of all four emulsions were significantly (p< 0.05) different. Emulsions were relatively stable to creaming and destabilized mainly by phenomenon involving oil-droplet aggregation. The backscattering flux of the emulsions ranged from 72.9%(brown-SDF stabilized emulsion) to 85.0% (black-eye-SDF stabilized emulsion). All four BGN SDFs greatly indicated their potential in stabilizing beverage emulsions.

Item Type:	Article
Subjects:	T Technology > TP Chemical technology
Depositing User:	Dr Oladayo Adeyi
Date Deposited:	07 Dec 2018 03:58
Last Modified:	07 Dec 2018 03:58
URI:	https://eprints.lmu.edu.ng/id/eprint/1687

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