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Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum) Ciênc. Tecnol. Aliment.
BREWER,David Ramirez; FRANCO,José Maria; GARCIA-ZAPATEIRO,Luis Alberto.
In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from the defatted sesame flour (DSF), obtaining a percentage of 80% ± 0.05% of protein. Emulsions were formulated through a factorial design 23. The rheological behaviour of sesame (Sesamum indicum) protein isolates-stabilised emulsions and microstructural composition were investigated. Stable emulsions with suitable rheological properties and microstructure were formulated at a concentration of 10% sesame...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dispersions; Non-Newtonian fluid; Sisko model; Microstructure.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100064
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