Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion |
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Authors: | Hamed Mirhosseini Chin Ping Tan Ali Reza Taherian |
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Affiliation: | (1) Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;(2) Food Research and Development Center, 3600 Casavant West, St-Hyacinthe, Quebec, Canada, J2S 8E3 |
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Abstract: | The effect of two emulsion components namely glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on ζ-potential,
conductivity, pH, apparent viscosity, fluid behavior, turbidity and cloud stability of orange beverage emulsion was investigated.
The negatively charged ζ-potential significantly (p < 0.05) increased with increasing glycerol content. A slight increase in ζ-potential was observed by adding 2% (w/w) vegetable
oil to the emulsion formulation, while it was slightly decreased when vegetable oil content was increased up to 4% (w/w).
Apparent viscosity, pH and turbidity of orange beverage emulsions significantly (p < 0.05) increased when the concentration of glycerol or vegetable oil was increased. All prepared beverage emulsions behaved
as non-Newtonian (i.e., pseudoplastic or shear thinning) fluids. The addition of different concentration levels of both supplementary
emulsion components except for 0.5% (w/w) glycerol significantly (p < 0.05) improved the cloud stability of orange beverage emulsions. |
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Keywords: | Glycerol Vegetable oil Beverage emulsion ζ -potential Conductivity Apparent viscosity Cloud stability |
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