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Oxidative Stability and Rheological Properties of Oil-In-Water Emulsions with Walnut Oil

Author(s): Kremena Nikovska

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 2;
Issue: 3;
Start page: 172;
Date: 2010;
Original page

Keywords: Food emulsions | oxidation | protein emulsifiers | rheology

The oxidative stability of walnut oil and oil-in-water (O/W) emulsions with walnut oil stabilized bysoy protein isolate (SI) and Whey Protein Isolate (W PI) was evaluated. The food emulsions w ere more stablethan walnut oil, as indicated by measuring the formation of primary and secondary oxidation products. It wasshown that the emulsions with WPI had a better oxidative stability than the emulsions with SI, probably dueto the ability of whey proteins to inactivate peroxil radicals. In addition, the basic rheological characteristics:apparent and plastic viscosities, yield stress, consistency coefficient, and flow behavior index of the evaluatedO/W emulsions, were determined. The rheological behavior and flow curves were analyzed using a fitted powerlaw and Herschel-Bulkley model. The emulsions with SI showed increased viscosity in comparison to WPIemulsions. Moreover, soy protein formed a continuous network, and emulsions were more stable to creaming.

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