MODELLING THE TIME-DEPENDENT RHEOLOGICAL PROPERTIES OF OIL-IN-WATER EMULSIONS STABILIZED WITH GELATINIZED BAMBARA GROUNDNUT FLOUR
Abstract
The contribution of emulsion main components to the time-dependent rheological properties of oil in water emulsion stabilized by gelatinized bambara groundnut flour (BGNF) was studied. Sunflower oil-in-water emulsions were prepared and stabilized with gelatinized BGNF. Weltman time-dependent rheological model was used to assess the time-dependent properties of oil-in-water emulsion stabilized with gelatinized BGNF and model’s suitability was judged by the coefficient of determination, R2, root mean square error, RMSE and standard error, SE. All emulsions were thixotropic in nature. The time-dependent behaviour of the emulsions was well described by Weltman model (high R2 and low RMSE and SE values). The mean of parameter A and B values of Weltman model were in the range 11.68 – 315.44 Pa and 0.52 – 25.54 Pa respectively. Both the shear rate of shearing and emulsion main components (BGNF and Sunflower oil (SFO)) greatly influenced the time-dependent model parameters. The results provided the information on the influence of emulsion components and shear rate on rheological properties of BGNF-stabilized emulsions for product and process development.
