Effect of citric acid on physical stability of sunflower oil-in-water emulsion stabilized by gelatinized bambara groundnut flour

Adeyi, Oladayo and Ikhu-Omoregbe, Daniel and Jideani, Victoria Effect of citric acid on physical stability of sunflower oil-in-water emulsion stabilized by gelatinized bambara groundnut flour. INTERNATIONAL JOURNAL OF CIVIL ENGINEERING AND TECHNOLOGY. ISSN 0976 - 6316 (In Press)

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Abstract

The influence of citric acid concentrations on the physical stability of sunflower oil-in-water emulsions (40 w/w% sunflower oil) stabilized by 7 w/w% bambara groundnut flour (BGNF) was investigated. Oil droplet sizes and emulsion microstructure were measured microscopically. Physical stability was studied using a vertical analyzer, Turbiscan MA 2000, by observing changes in backscattering flux (%) at 20oC. Citric acid significantly (p < 0.05) affected emulsion stability of BGNF-stabilized emulsion. Increased citric acid in the emulsion however, produced insignificant difference in droplet size and physical instability of BGNF-stabilized emulsions at all tested concentrations. The results indicated that the stability of BGNF-stabilized emulsion can be controlled and manipulated using citric acid. The result provided the necessary information needed to understand the influence of citric acid on the stability of BGNF-stabilized emulsions for product and process development.

Item Type: Article
Subjects: T Technology > TP Chemical technology
Depositing User: Dr Oladayo Adeyi
Date Deposited: 07 Dec 2018 03:59
Last Modified: 07 Dec 2018 03:59
URI: https://eprints.lmu.edu.ng/id/eprint/1690

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