We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
KESAN PENAMBAHAN GAM BENDI (Abelmoschus esculentus) PADA EMULSI MINYAK DALAM AIR.
- Authors
AIN NADIAH SOFIAH AHMAD KHORAIRI; NOOR-SOFFALINA SOFIAN-SENG; NURUL SHAHIRAH AZIZ; KHAIRUL FARIHAN KASIM; NOORUL SYUHADA MOHD RAZALI
- Abstract
This study was conducted to determine the effect of okra (Abelmoschus esculentus) gum addition on oil-in-water emulsion. Okra gum was obtained through aqueous extraction and freeze-dried before being reconstituted according to the desired concentration. Palm oil (20%) was used to form oil-in-water emulsion with the addition of whey protein isolate (1%) as an emulsifier. Okra gum was added at 0.0, 0.5, 1.0, 2.0 and 3.0% to the emulsion formulation. The physicochemical analyses evaluated were the viscosity, creaming rate and rate of surface protein removal. Control emulsion made with only whey protein isolate as emulsifier was stable until the 5th day without significant (p> 0.05) creaming observed. However, creaming happened on the 7th day and significantly increased (p <0.05) up to the 10th day. Addition of okra gum at high concentration of 2.0 and 3.0% was found to help maintain the stability of the emulsions produced. The control sample had the lowest viscosity. Increase of okra gum concentration resulted in the increase of emulsion viscosity. There is an increase in the protein desorption from the interface caused by the addition of okra gum. This phenomenon appears to be more likely to occur at the lower concentration of okra gum (0.5 and 1.0%). In conclusion, okra gum can be potentially used in emulsionbased products to enhance the viscosity and stability towards creaming.
- Publication
Malaysian Applied Biology, 2019, Vol 48, Issue 2, p47
- ISSN
0126-8643
- Publication type
Article