Citation
Abstract
The aim of this study was to develop a stable palm carotene-based emulsion using the rice protein isolate-flaxseed gum complex (RPI-FG) with different ratios (3:1, 5:1, 7:1, 9:1, 11:1). RPI achieved highest solubility at pH 12. Meanwhile, RPI-FG complex shows low turbidity value from pH 6 to 12 for all ratios. Emulsion with ratio 7:1 exhibited 33% droplet size increment throughout 7 days storage and evenly distributed based on the microstructure images. For creaming index (CI), all emulsion shows 0% separation on day zero except emulsion with ratio 11:1 (1.90%) and lowest CI on day 7 was 9.05% in ratio 3:1. Furthermore, emulsion activity index and emulsion stability index of the emulsions decreased significantly with the reduced of FG in the formulation. These results suggested that carotene-based emulsion fabricated using RPI-FG complex with ratio of 7:1 exhibited the highest emulsion stability and could be further applied in aqueous food systems.
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Additional Metadata
Item Type: | Article |
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Divisions: | Faculty of Food Science and Technology |
DOI Number: | https://doi.org/10.1515/ijfe-2023-0295 |
Publisher: | Walter de Gruyter GmbH |
Keywords: | Carotene; Emulsion; Flaxseed gum; Ratio; Rice protein isolate; Stability |
Depositing User: | Ms. Nuraida Ibrahim |
Date Deposited: | 29 May 2025 02:35 |
Last Modified: | 29 May 2025 02:35 |
Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1515/ijfe-2023-0295 |
URI: | http://psasir.upm.edu.my/id/eprint/117532 |
Statistic Details: | View Download Statistic |
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