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Abstract
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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
Submitted: October 05, 2011
Accepted: March 02, 2012
Published: June 25, 2012 |
Abstract:
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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.
Key words: Adansonia digitata, concentration, efficiency, emulsion, inversion, precise,
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Cite this Reference:
H.O. Adubiaro, O. Olaofe and E.T. Akintayo, . Effect of Salts on the Emulsifying Properties of Adansonia digitata (Baobab) Seed Flour. Advance Journal of Food Science and Technology, (3): 126-129.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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