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Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.

Ibrahim, Nor Hayati and Che Man, Yaakob and Tan, Chin Ping and Idris, Nor Aini (2007) Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. Food Research International, 40 (8). pp. 1051-1061. ISSN 0963-9969

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Official URL: http://dx.doi.org/10.1016/j.foodres.2007.05.008

Abstract

Droplet size distribution and rheological properties of egg yolk-stabilized emulsions were studied before and after storage (25 °C, 30 days). The dispersed phase (70%) of the emulsions was based on soybean oil (SBO) and 10–40% palm kernel olein (PKO) replacements of SBO. Replacement of PKO resulted in a significant increase in droplet mean diameters and a decrease in rheological properties of the emulsions. All emulsion exhibited a gel-like characteristic with storage modulus higher than loss modulus and tan δ greater than 0.3. Significant increase (p < 0.05) was found for droplet mean diameters and rheological properties of the emulsions after storage. Emulsion with fully SBO and the highest PKO replacement (40%) were found to be the most unstable, which was ascribed to a strong flocculation. With 10–30% PKO replacements, the emulsions displayed a better stability after storage, most probably promoted by significant content of short-medium chain fatty acids in PKO.

Item Type:Article
Keyword:Soybean oil, Palm kernel olein, Droplet size, Flow behavior, Viscoelastic, Emulsion stability, Coalescence, Flocculation
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Elsevier
DOI Number:10.1016/j.foodres.2007.05.008
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodres.2007.05.008
ID Code:7142
Deposited By: Samsida Samsudin
Deposited On:10 Jun 2010 10:16
Last Modified:29 Oct 2011 18:05

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