Rheological Properties of Sunflower Oil-in-Water Emulsion Containing Vinegar, Stabilized with Gelatinized Bambara Groundnut Flour

Adeyi, Oladayo and Ikhu-Omoregbe, Daniel and Jideani, Victoria (2018) Rheological Properties of Sunflower Oil-in-Water Emulsion Containing Vinegar, Stabilized with Gelatinized Bambara Groundnut Flour. International Journal of Engineering Research in Africa, 36. pp. 85-97. ISSN 1663-4144

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Abstract

The influence of vinegar concentrations on the rheological properties of 40% (w/w)sunflower oil-in-water emulsions stabilized with 7% (w/w) gelatinized bambara groundnut flour (BGNF) was investigated. The rheological properties of interest were steady shear, time dependent and viscoelastic characteristics. Rheological characterizations of the emulsions were carried out using a shear rate controlled rheometer. Both emulsions with and without vinegar were pseudoplastic, thixotropic and viscoelastic fluids. Vinegar however, significantly (p < 0.05) affected rheological properties of BGNF-stabilized emulsion. Vinegar in the emulsion decreased extent of thixotropy, pseudo plasticity and viscoelasticity of BGNF-stabilized emulsions. The results indicated that the rheological properties of BGNF-stabilized emulsion can be controlled and manipulated using vinegar however, the presence of vinegar in BGNF-stabilized emulsion may be deleterious to the emulsion. The result provided the information to understand the influence of vinegar on the rheological properties of BGNF-stabilized emulsions for product and process development.

Item Type:	Article
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Dr Oladayo Adeyi
Date Deposited:	07 Dec 2018 03:57
Last Modified:	07 Dec 2018 03:57
URI:	https://eprints.lmu.edu.ng/id/eprint/1686

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