EFFECT OF VINEGAR ON THE STABILITY OF SUNFLOWER OIL-IN-WATER EMULSION STABILIZED BY GELATINIZED BAMBARA GROUNDNUT FLOUR

Adeyi, Oladayo and Ikhu-Omoregbe, Daniel and Jideani, Victoria (2017) EFFECT OF VINEGAR ON THE STABILITY OF SUNFLOWER OIL-IN-WATER EMULSION STABILIZED BY GELATINIZED BAMBARA GROUNDNUT FLOUR. UMUDIKE JOURNAL OF ENGINEERING AND TECHNOLOGY, (UJET), 3 (2). pp. 69-77.

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Abstract

The influence of vinegar 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. Vinegar significantly affected (p < 0.05) emulsion stability of BGNF-stabilized emulsion. Vinegar at all studied concentrations in the emulsion increased droplet size and physical instability of BGNF-stabilized emulsions. The results indicated that the stability of BGNF-stabilized emulsion can be controlled and manipulated using vinegar. The result provided the necessary information to understand the influence of vinegar 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/1689

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