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Effect of emulsifier type and homogenization temperature and pressure on physical properties of peanut extract
Author(s) -
RUSTOM ISMAIL Y.S.,
LÓPEZLEIVAL MIGUEL H.,
NAIR BABOO M.
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01424.x
Subject(s) - homogenization (climate) , homogenizer , emulsion , chemistry , gum arabic , lecithin , shear thinning , apparent viscosity , rheology , glycerol , guar gum , chromatography , materials science , food science , composite material , biochemistry , biodiversity , ecology , biology
Summary Peanut extract (90.4% moisture, 3% protein and 4.5% fat, w/w) was homogenized using a two‐valve homogenizer and the effects of emulsifier and homogenization temperature and pressure on the physical properties were studied. Homogenization without emulsifier at 72°C increased the emulsion stability (ES) and sedimentation index (SI) by 5–11% and 15% respectively, compared to homogenization at 60°C. Homogenization with gum arabic increased the ES and viscosity by 17–22% and 127–176% respectively, and decreased SI by 26–38%. Homogenization with soya lecithin increased the ES and viscosity by 28–33% and 16–18% respectively, and decreased SI by 35–44%. Homogenization with Recodan EMS® (monodiglycerides + glycerol monostearates + soya lecithin) or Recodan CM® (monodiglycerides + glycerol monostearates + guar gum + carrageenan) increased the ES and colour lightness (L*) by 43–60% and 12% respectively, and decreased SI by 44–48%. Addition of Recodan CM® increased the viscosity by 482%. ES and L* increased with pressure. Extracts homogenized without emulsifier, with gum arabic, soya lecithin or Recodan EMS® were Newtonian whereas the extract homogenized with Recodan CM® was pseudoplastic.