EFFECT OF SODIUM CHLORIDE SALT ON THE RHEOLOGICAL PROPERTIES OF SUNFLOWER OIL-IN-WATER EMULSION STABILIZED BY GELATINIZED BAMBARA GROUNDNUT FLOUR
The influence of sodium chloride salt (NaCl) concentrations (0 – 300mM) on the rheological properties of sunflower oil-in-water emulsions (40 w/w%) stabilized by 7 w/w% gelatinized bambara groundnut flour (BGNF) was investigated. Rheological characterizations of the emulsions were carried out using a shear rate controlled rheometer. Emulsions with and without NaCl were thixotropic, pseudoplastic and viscoelastic fluids. The mean hysteresis loop area, consistency coefficient and recoverable strain were in the range 389.90 – 771.50 Pas-1, 13.61 – 44.87 Pasn and 10.82 – 46.15 % respectively. NaCl significantly affected (p < 0.05) rheological properties of BGNF-stabilized emulsion. Increased NaCl in the emulsion decreased extent of thixotropy, pseudoplasticity and viscoelasticity of BGNF-stabilized emulsions. The results indicated that the rheological properties of BGNF-stabilized emulsion can be controlled and manipulated using NaCl. The result provided the information necessary to understand the influence of NaCl on the rheological properties of BGNF-stabilized emulsions for product and process development.