Umudike Journal of Engineering and Technology

Michael Okpara University of Agriculture, Umudike


EFFECT OF VINEGAR ON THE STABILITY OF SUNFLOWER OIL-IN-WATER EMULSION STABILIZED BY GELATINIZED BAMBARA GROUNDNUT FLOUR
Oladayo, A.
Department of Chemical Engineering, Cape Peninsula University of Technology, Cape Town 7530, South Africa; Department of Chemical Engineering, Landmark University Omu-Aran Kwara State, Nigeria

Ikhu-Omoregbe, D.
Department of Chemical Engineering, Cape Peninsula University of Technology, Cape Town 7530, South Africa

Jideani, V. A.
Department of Food Technology, Cape Peninsula University of Technology, Cape Town 7530, South Africa



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



Keywords: Bambara, emulsion, groundnut, stability


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Published
Sunday, December 31, 2017
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Vol. 3 No. 2, DEC 2017
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