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Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

Authors :
Luis A. García-Zapateiro
José M. Franco
David Ramirez Brewer
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.

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