Journal of Food Processing & Technology

Emulsion stability and steady shear characteristics of concentrated oil-in-water emulsion stabilized by gelatinized bambara groundnut flour

2^nd International Conference and Exhibition on Food Technology, Bioprocess & Cell Culture

October 28-30, 2013 Kansas City Marriott Country Club Plaza, USA

Oladayo Adeyi

Posters: J Food Process Technol

Abstract:

Bambara groundnut flour (BGNF) is an underutilized indigenous African legume despite its fascinating physicochemical properties. In this study, food product development using BGNF as the sole stabilizing composition was investigated. Effect of sunflower oil and bambara groundnut flour concentrations on the stability and steady shear flow behavior of concentrated sunflower oil-in-water (o/w) emulsion stabilized by gelatinized bambara flour dispersions was studied. Emulsion stability was studied using Turbiscan MA 2000 by observing changes in the average Δ-backscattering flux (%) at 20oC. The steady shear flow behavior was also modeled by two rheological equations. Both BGNF and sunflower oil concentration affected the emulsion stability and rheological behavior. Increase in oil phase fraction and BGNF concentration improved emulsion creaming and led to increase in the emulsion viscosity. Flocculation/coalescence kinetics showed that increase in sunflower oil concentration and BGNF concentration increased emulsion flocculation/coalescence. For the steady shear flow models, both of the rheological models tested were found to predict the rheological behavior of the emulsions. Herschel-Bulkley (H-B) predicted an increase in consistency index, yield stress and decrease in flow behavior index with increase in the oil and BGNF concentrations while Casson model revealed that all emulsions studied possessed yield stress and plastic viscosity which increased as sunflower oil and BGNF concentration increased. However, high value of coefficient of determination (R2) coupled with low root mean square error (RMSE) and standard error (SE) made Casson model a better predictor.

Biography :

Adeyi Oladayo is a doctoral student at Cape Peninsula University of Technology, South Africa. He has worked as a lecturer in the Department of Industrial Chemistry at Bowen University Iwo Nigeria and as a research assistant in the Faculty of Engineering at Cape Peninsula University of Technology South Africa. He has published more than three papers in reputed journals.