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...

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Main Authors:	Nor Hayati Ibrahim, Chang, Hon Weng
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

id	ukm-12312
recordtype	eprints
spelling	ukm-123122018-11-16T11:49:41Z http://journalarticle.ukm.my/12312/ Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions Nor Hayati Ibrahim, Chang, Hon Weng 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. Penerbit Universiti Kebangsaan Malaysia 2017-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12312/1/46_01_19.pdf Nor Hayati Ibrahim, and Chang, Hon Weng (2017) Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions. Malaysian Applied Biology, 46 (1). pp. 131-137. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=623&catid=59:current-view&Itemid=56
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	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.
format	Article
author	Nor Hayati Ibrahim, Chang, Hon Weng
spellingShingle	Nor Hayati Ibrahim, Chang, Hon Weng Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions
author_facet	Nor Hayati Ibrahim, Chang, Hon Weng
author_sort	Nor Hayati Ibrahim,
title	Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions
title_short	Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions
title_full	Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions
title_fullStr	Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions
title_full_unstemmed	Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions
title_sort	physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2017
url	http://journalarticle.ukm.my/12312/ http://journalarticle.ukm.my/12312/ http://journalarticle.ukm.my/12312/1/46_01_19.pdf
first_indexed	2023-09-18T20:02:19Z
last_indexed	2023-09-18T20:02:19Z
_version_	1777406930735595520

Physical properties of dressing-type oil in water emulsions as affected by okra gum-xanthan gum-corn starch interactions

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