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Physicochemical Properties and Stability of Oil-in-Water Emulsions as<br />

Affected by Tamarind Seed Gum and Whey Protein Isolate Interaction<br />

Nik Nur Shamilah binti Nik Ariff<br />

Supervisor: Dr. Nor Hayati Ibrahim<br />

Bachelor of Food Science (Food Service and Nutrition)<br />

School of Food Science and Technology<br />

Tamarind (Tamarindus indica L.) seeds contain an appreciable amount of edible gum yet<br />

not fully exploited as good sources of an alternative gum for food industry. This study<br />

aims to determine main and interaction effects of tamarind seed gum (TSG) and whey<br />

protein isolate (WPI) on physicochemical properties and stability of oil-in-water<br />

emulsions. Tamarind seed will extracted using an aqueous extraction method with<br />

ethanol precipitation. TSG (0.25%, 0.50% and 0.75%) in combination with WPI (1% and<br />

2%) will be used to prepare oil-in-water emulsions. The emulsions will be characterized<br />

on pH and droplet characteristics, flow properties, creaming stability, phase separation<br />

and lipid oxidation. It is expected that there will be significant main and interaction<br />

effects of TSG and WPI on physicochemical properties and stability of the emulsions. This<br />

study will provide valuable data to food industry on functionality of TSG in emulsionbased<br />

food products when used in combination with WPI.<br />

1174 | UMT UNDERGRADUATE RESEARCH DAY

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