Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions
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...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2017
|
| Online Access: | http://journalarticle.ukm.my/12312/ http://journalarticle.ukm.my/12312/ http://journalarticle.ukm.my/12312/1/46_01_19.pdf |
| Summary: | 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 μm)
compared to XG:CS (4.82 – 13.97 μm) 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 lackof-
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. |
|---|