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2012 (Vol. 4, Issue: 3)
Article Information:

Effect of Salts on the Emulsifying Properties of Adansonia digitata (Baobab) Seed Flour

H.O. Adubiaro, O. Olaofe and E.T. Akintayo
Corresponding Author:  H.O. Adubiaro 

Key words:  Adansonia digitata, concentration, efficiency, emulsion, inversion, precise,
Vol. 4 , (3): 126-129
Submitted Accepted Published
October 05, 2011 March 02, 2012 June 25, 2012

The effect of salts NaCl, CaCl2 KCl, CH3 CO2 Na and NaNO3 on the emulsifying properties of Adansonia digitata (Baobab) flour were investigated. Simple and objective means that allowed precise determination of the inversion point was used in investigating the capacity of the protein to emulsify fat. Its relative efficiency as emulsion stabilizer was also investigated. Results showed that the emulsion capacity decreased with increase in salt concentrations and also there was a decrease in emulsion stability as time increased and increase in stability as concentration increased.
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  Cite this Reference:
H.O. Adubiaro, O. Olaofe and E.T. Akintayo, 2012. Effect of Salts on the Emulsifying Properties of Adansonia digitata (Baobab) Seed Flour.  Advance Journal of Food Science and Technology, 4(3): 126-129.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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