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Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
- Source :
- Food Science and Technology v.36 n.1 2016, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Volume: 36, Issue: 1, Pages: 64-69, Published: 05 FEB 2016, Food Science and Technology, Iss 0 (2016), Arias Montano. Repositorio Institucional de la Universidad de Huelva, instname
- Publication Year :
- 2016
- Publisher :
- Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016.
-
Abstract
- In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from the defatted sesame flour (DSF), obtaining a percentage of 80% ± 0.05% of protein. Emulsions were formulated through a factorial design 23. The rheological behaviour of sesame (Sesamum indicum) protein isolates-stabilised emulsions and microstructural composition were investigated. Stable emulsions with suitable rheological properties and microstructure were formulated at a concentration of 10% sesame oil and different concentrations of protein isolates, between 1.5% and 2.5%, with the best droplet distribution characteristics being shown for the 2.5% sesame protein isolates. The emulsions showed a non-Newtonian fluid behaviour, adjusting the Sisko model.
- Subjects :
- microstructure
Base oil
lcsh:TX341-641
02 engineering and technology
non-Newtonian fluid
Oil in water
0404 agricultural biotechnology
Rheology
lcsh:Technology (General)
dispersions
Sesamum
Chemical composition
Chromatography
biology
Chemistry
04 agricultural and veterinary sciences
Factorial experiment
021001 nanoscience & nanotechnology
biology.organism_classification
040401 food science
Emulsion
lcsh:T1-995
Sisko model
Composition (visual arts)
0210 nano-technology
lcsh:Nutrition. Foods and food supply
Food Science
Biotechnology
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Food Science and Technology v.36 n.1 2016, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Volume: 36, Issue: 1, Pages: 64-69, Published: 05 FEB 2016, Food Science and Technology, Iss 0 (2016), Arias Montano. Repositorio Institucional de la Universidad de Huelva, instname
- Accession number :
- edsair.doi.dedup.....69e0b1c9c27b3ed21128c392f4ac4ff9