Malaysian Applied Biology Journal

  • Increase font size
  • Default font size
  • Decrease font size

46_01_19

E-mail Print PDF

Malays. Appl. Biol. (2017) 46(1): 131–137


PHYSICAL PROPERTIES OF DRESSING-TYPE OIL IN WATER

EMULSIONS AS AFFECTED BY OKRA GUM-XANTHAN

GUM-CORN STARCH INTERACTIONS

NOR HAYATI IBRAHIM1* and CHANG HON WENG2

1School of Food Science and Technology, Universiti Malaysia Terengganu (UMT),
21030 Kuala Terengganu, Terengganu, Malaysia
2Faculty of Food Science and Technology, Universiti Putra Malaysia
43400 UPM Serdang, Selangor, Malaysia

*Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Accepted 26 January 2017, Published online 31 March 2017

 

ABSTRACT

Okra gum is one of potential hydrocolloids due to its’ suspending and emulsifying abilities and blending it with other gums shall widen its application in emulsion-based food products. Therefore, interaction effects of okra gum (OG), xanthan gum (XG) and corn starch (CS) on the physical properties of dressing-type emulsions were investigated in this study using a simplex-centroid mixture design. Application of OG:CS blend resulted in smaller droplet size range (5.40 – 11.22 ?m) compared to XG:CS (4.82 – 13.97 ?m) with the same gum ratio (i.e. 1:1), due to emulsifying property of OG. Emulsion prepared with this blend also exhibited better viscosity (30.43 ± 9.81 Pa.s) and turbidity (Absorbance value = 0.95 ± 0.12) compared to other emulsions with individual OG or CS. Regression modelling further confirmed the occurrence of synergistic interaction in OG:CS blend which positively affected these emulsion properties. Droplet size and turbidity responses were successfully fitted with a special cubic model while viscosity response was successfully fitted with quadratic model (no lack-of-fit, p > 0.05). The models are useful for predicting the respective responses to any blend combination of the components. Results of this study signify that OG is a promising hydrocolloid showing synergism with CS and this synergism can be manipulated to overcome lack of OG performance in food emulsion.

Key words: Emulsion, okra gum, polysaccharide blends, synergistic effect, properties

 

Latest MABJ issue

Vol 46(2) June 2017

Table of content

Latest news!

According to MyCite 2014 report, MABJ ranked 95 out of 142 Malaysian journals in terms of yearly impact factor.