Malays. Appl. Biol. (2019) 48(2): 47–53
KESAN PENAMBAHAN GAM BENDI (Abelmoschus esculentus)
PADA EMULSI MINYAK DALAM AIR
AIN NADIAH SOFIAH AHMAD KHORAIRI1, NOOR-SOFFALINA SOFIAN-SENG1*,
NURUL SHAHIRAH AZIZ1, KHAIRUL FARIHAN KASIM2 dan
NOORUL SYUHADA MOHD RAZALI1
1Pusat Bioteknologi dan Makanan Berfungsi, Fakulti Sains dan Teknologi,
Universiti Kebangsaan Malaysia, 43600 UKM BANGI, Selangor, Malaysia
2School of Bioprocess Engineering, Universiti Malaysia Perlis (UniMAP),
01000 Kangar, Perlis, Malaysia
*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Accepted 9 May 2019, Published online 31 May 2019
ABSTRACT
This study was conducted to determine the effect of okra (Abelmoschus esculentus) gum addition on oil-in-water emulsion. Okra gum was obtained through aqueous extraction and freeze-dried before being reconstituted according to the desired concentration. Palm oil (20%) was used to form oil-in-water emulsion with the addition of whey protein isolate (1%) as an emulsifier. Okra gum was added at 0.0, 0.5, 1.0, 2.0 and 3.0% to the emulsion formulation. The physicochemical analyses evaluated were the viscosity, creaming rate and rate of surface protein removal. Control emulsion made with only whey protein isolate as emulsifier was stable until the 5th day without significant (p> 0.05) creaming observed. However, creaming happened on the 7th day and significantly increased (p <0.05) up to the 10th day. Addition of okra gum at high concentration of 2.0 and 3.0% was found to help maintain the stability of the emulsions produced. The control sample had the lowest viscosity. Increase of okra gum concentration resulted in the increase of emulsion viscosity. There is an increase in the protein desorption from the interface caused by the addition of okra gum. This phenomenon appears to be more likely to occur at the lower concentration of okra gum (0.5 and 1.0%). In conclusion, okra gum can be potentially used in emulsion based products to enhance the viscosity and stability towards creaming.
Key words: Okra gum; o/w emulsion; surface protein removal; viscosity
