Development of orange flavour emulsion

Authors

  • M Saifullah Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh -2202
  • MG Aziz Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh -2202

Keywords:

Gum concentration, Homogenization, Emulsion development, Emulsion stability

Abstract

The study was concerned with development of orange flavor emulsion by homogenizing method. Different gum  concentration and number of passes were used during emulsion formation. Three different concentration of Gum  Arabic (10%, 15% and 20%) and 4, 6 and 8 numbers of passes were used in the experiment. For each concentration  of gum 4, 6 and 8 numbers of passes were applied and graphically observed their stability kinetics and microscopic  view of particle distribution in emulsion system was observed for each sample through microscope. It was found that  at 15% gum concentration and 6 passes was best one and showed most stability than others.

 

DOI: http://dx.doi.org/10.3329/jbau.v9i2.11043

 

J. Bangladesh Agril. Univ. 9(2): 291296, 2011

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Published

2012-06-29

How to Cite

Saifullah, M., & Aziz, M. (2012). Development of orange flavour emulsion. Journal of the Bangladesh Agricultural University, 9(2), 291–296. Retrieved from https://www.banglajol.info/index.php/JBAU/article/view/11043

Issue

Vol. 9 No. 2 (2011)

Section

Agricultural Engineering

License

© 2003-2017 Bangladesh Agricultural University Research System.

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