Kesan penambahan gam bendi (abelmoschus esculentus) pada emulsi minyak dalam air

Ain Nadiah Sofiah Ahmad Khorairi, Noor Soffalina Sofian Seng, Nurul Shahirah Aziz, Khairul Farihan Kasim, Noorul Syuhada Mohd Razali

Research output: Contribution to journalArticle

Abstract

This study was conducted to determine the effect of okra (Abelmoschus esculentus) gum addition on oil-in-water emulsion. Okra gum was obtained through aqueous extraction and freeze-dried before being reconstituted according to the desired concentration. Palm oil (20%) was used to form oil-in-water emulsion with the addition of whey protein isolate (1%) as an emulsifier. Okra gum was added at 0.0, 0.5, 1.0, 2.0 and 3.0% to the emulsion formulation. The physicochemical analyses evaluated were the viscosity, creaming rate and rate of surface protein removal. Control emulsion made with only whey protein isolate as emulsifier was stable until the 5th day without significant (p>0.05) creaming observed. However, creaming happened on the 7th day and significantly increased (p <0.05) up to the 10th day. Addition of okra gum at high concentration of 2.0 and 3.0% was found to help maintain the stability of the emulsions produced. The control sample had the lowest viscosity. Increase of okra gum concentration resulted in the increase of emulsion viscosity. There is an increase in the protein desorption from the interface caused by the addition of okra gum. This phenomenon appears to be more likely to occur at the lower concentration of okra gum (0.5 and 1.0%). In conclusion, okra gum can be potentially used in emulsionbased products to enhance the viscosity and stability towards creaming.

Original languageIndonesian
Pages (from-to)47-53
Number of pages7
JournalMalaysian Applied Biology
Volume48
Issue number2
Publication statusPublished - 1 May 2019

Fingerprint

Abelmoschus
Abelmoschus esculentus
Viscosity
viscosity
emulsions
creaming
Air
Emulsions
air
whey protein isolate
emulsifiers
Oils
okra
surface proteins
palm oils
okra gum
desorption
Water
Gingiva
Biological Sciences

Keywords

  • O/W emulsion
  • Okra gum
  • Surface protein removal
  • Viscosity

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

Cite this

Kesan penambahan gam bendi (abelmoschus esculentus) pada emulsi minyak dalam air. / Khorairi, Ain Nadiah Sofiah Ahmad; Sofian Seng, Noor Soffalina; Aziz, Nurul Shahirah; Kasim, Khairul Farihan; Mohd Razali, Noorul Syuhada.

In: Malaysian Applied Biology, Vol. 48, No. 2, 01.05.2019, p. 47-53.

Research output: Contribution to journalArticle

Khorairi, Ain Nadiah Sofiah Ahmad ; Sofian Seng, Noor Soffalina ; Aziz, Nurul Shahirah ; Kasim, Khairul Farihan ; Mohd Razali, Noorul Syuhada. / Kesan penambahan gam bendi (abelmoschus esculentus) pada emulsi minyak dalam air. In: Malaysian Applied Biology. 2019 ; Vol. 48, No. 2. pp. 47-53.
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