EFFECTS OF MICROFLUIDIZED DIETARY FIBERS ON STABILITY PROPERTIES OF EMULSIONS

Ketenoglu O., MERT B., Tekin A.

JOURNAL OF TEXTURE STUDIES, vol.45, no.4, pp.295-306, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 4
  • Publication Date: 2014
  • Doi Number: 10.1111/jtxs.12074
  • Journal Name: JOURNAL OF TEXTURE STUDIES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.295-306
  • Keywords: Dietary fiber, emulsion stability, microfluidization, rheology, RHEOLOGICAL PROPERTIES, EMULSIFICATION, PECTIN, GUM
  • Middle East Technical University Affiliated: Yes

Abstract

This study aims to determine the stability improving effects of size-reduced dietary fibers in food emulsions. Orange zest fiber and corn fiber were microfluidized under high pressure (up to 15,000 psi). Model emulsions were prepared by adding 1, 2 and 3% of the fibers into the mixture of 3% whey protein isolate and 20 and 50% oil. These mixtures were homogenized through both colloid mill and microfluidizer to form model emulsions. Rheological properties such as flow and oscillation were measured with frequency scanning rheometer, and emulsion stabilities were measured with dispersion analyzer. Increase in oil amount increased emulsion stabilities independent from fiber content. Likewise, ascending fiber amount also improved stabilities. At constant oil level, 3% fiber containing emulsions had higher elastic and viscous moduli (G' and G '') and viscosity values than those of other groups in same material. In general, addition of dietary fiber into model food emulsions improved stability properties.