EFFECT OF SODIUM CHLORIDE SALT ON THE RHEOLOGICAL PROPERTIES OF SUNFLOWER OIL-IN-WATER EMULSION STABILIZED BY GELATINIZED BAMBARA GROUNDNUT FLOUR

  • A. Oladayo Landmark University, Omu-Aran Kwara State, Nigeria.
  • I. O. Daniel
  • A. J. Victoria

Abstract

 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.

Author Biography

A. Oladayo, Landmark University, Omu-Aran Kwara State, Nigeria.

Department of Chemical Engineering

Published
2019-02-02
How to Cite
Oladayo, A., Daniel, I., & Victoria, A. (2019). EFFECT OF SODIUM CHLORIDE SALT ON THE RHEOLOGICAL PROPERTIES OF SUNFLOWER OIL-IN-WATER EMULSION STABILIZED BY GELATINIZED BAMBARA GROUNDNUT FLOUR. LAUTECH Journal of Engineering and Technology, 10(1). Retrieved from https://laujet.com/index.php/laujet/article/view/28
Issue
Vol 10 No 1 (2015): Vol. 10 No. 1
Section
Articles