Effect of Qodumeh Shahri Seed Gum on Physical Properties of Corn-oil in Water Emulsion Prepared by High Intensity Ultrasound

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 9, Issue 1 - Serial Number 23, April 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v9i1.22969

Authors

Rassoul Kadkhodaee¹; Arash Koocheki²; Seyed Mohammad Ali Razavi²

¹Research Institute of Food Science and Technology (RIFST)

²Ferdowsi University of Mashhad

Abstract

The effect of addition of Qodumeh shahri (Lepidium perfoliatum) seed gum on the emulsion properties were investigated in this study. L. perfoliatum seed gum with 0-0.6% (w/w) concentration was used together with 2% (w/w) WPC to emulsify 20% (w/w) corn oil. The emulsion was analyzed for emulsion stability, particle size, specific surface area, particle size distribution and rheological properties. The mean particle size of emulsion decreased by increase in Qodume shahri seed gum up to 0.2% (w/w). Further increase in gum concentration had no significant effect on mean particle size of emulsion. Moreover, increase in gum concentration had no significant effect on particle size distribution (span) and specific surface area (m²/ml) of the emulsions. The rheological data indicated that increase in gum concentration significantly affected the viscosity, consistency coefficient (k) and flow behavior index (n) of the emulsions. Viscosity and consistency coefficient increased by increasing gum concentration. However, the flow behavior index decreased by the increase in Qodume shahri gum concentration. The flow behaviors of emulsions containing gum were well predicted by Herschel–Bulkley model (R2 > 0.99). While, in absence of gum, emulsion Showed Newtonian behavior.

Keywords

High intensity ultrasound; Qodumeh shahri; Emulsion stability; Flow properties

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