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Abstract
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Article Information:
Oxidative Stability and RheoloOxidative Stability and Rheological Properties of Oil-In-Water Emulsions with Walnut Oil
Kremena Nikovska
Corresponding Author: Kremena Nikovska
Submitted: 2010 April, 16
Accepted: 2010 May, 01
Published: 2010 May, 30 |
Abstract:
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The oxidative stability of walnut oil and oil-in-water (O/W) emulsions with walnut oil stabilized by
soy protein isolate (SI) and Whey Protein Isolate (W PI) was evaluated. The food emulsions w ere more stable
than walnut oil, as indicated by measuring the formation of primary and secondary oxidation products. It was
shown that the emulsions with WPI had a better oxidative stability than the emulsions with SI, probably due
to the ability of whey proteins to inactivate peroxil radicals. In addition, the basic rheological characteristics:
apparent and plastic viscosities, yield stress, consistency coefficient, and flow behavior index of the evaluated
O/W emulsions, were determined. The rheological behavior and flow curves were analyzed using a fitted power
law and Herschel-Bulkley model. The emulsions with SI showed increased viscosity in comparison to WPI
emulsions. Moreover, soy protein formed a continuous network, and emulsions were more stable to creaming.
Key words: Food emulsions, oxidation, protein emulsifiers, rheology, , ,
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Cite this Reference:
Kremena Nikovska, . Oxidative Stability and RheoloOxidative Stability and Rheological Properties of Oil-In-Water Emulsions with Walnut Oil. Advance Journal of Food Science and Technology, (3): Page No: 172-177.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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