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- W3112286688 abstract "Baobab fruit pulp (Adansonia digitata) is a nutrient rich fruit, native to Africa. The physicochemical property of baobab pulp was studied in order use baobab emulsions to formulate prototype for functional food beverage. The physicochemical properties that were studied by dispersing baobab pulp by two methods - by dispersing the whole fruit with water and by dispersing the baobab powder with water. The solubility of dispersed baobab pulp with respect to varying temperature was studied and showed that the solubility of baobab increased with increasing temperature and was high with 80% WSI in dispersed pulp prepared using the powder method. Different concentrations of dispersed baobab pulp were explored to make emulsions depending upon its viscosity. The baobab does not have any foaming ability. 10% dispersed baobab pulp prepared using powder method was mixed with rapeseed oil in different ratio to understand its ability to form emulsions and baobab was effective in making emulsions with emulsion efficiency of above 95%. The emulsion efficiency was estimated by the oil retention capacity by subjecting the emulsions to overnight oven drying. 3% oil in dispersed baobab pulp was used in making emulsions and its influence on various factors such as pH, temperature, pulp, acid hydrolysis and type of oil used to make emulsion was studied. From the results, it showed that dispersed baobab pulp can produce emulsions at pH 3 – pH 5, the presence of pectin doesn’t influence baobab’s emulsifying ability. Acid hydrolysis reduced the particle size of the emulsions slightly though the components of baobab needs to be further investigated to understand the effect of acid hydrolysis on baobab. A prototype was developed with mixing emulsion of dispersed baobab pulp with 1.5% rapeseed oil and 1.5% omega-3 oil with Liquid Oat Base (LOB) in ratio 2:1 respectively, this formulation was chosen based on the nutritional and sensory profile. The formulated prototype was then studied for stability by subjecting it to 360 ° rotational motion for span of 10 days. Results showed that baobab emulsion is stable against coalescence and flocculation whereas the prototype is not leading to phase separation of free oil droplets. (Less)" @default.
- W3112286688 created "2020-12-21" @default.
- W3112286688 creator A5058051871 @default.
- W3112286688 date "2020-01-01" @default.
- W3112286688 modified "2023-09-27" @default.
- W3112286688 title "Emulsifying properties of Baobab pulp for novel food application" @default.
- W3112286688 hasPublicationYear "2020" @default.
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