文章基本信息

标题：Effect of Salts on the Emulsifying Properties of Adansonia digitata (Baobab) Seed Flour
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作者：H.O. Adubiaro ; O. Olaofe ; E.T. Akintayo 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2012
卷号：4
期号：3
页码：126-129
出版社：MAXWELL Science Publication
摘要：The effect of salts NaCl, CaCl₂ KCl, CH₃ CO₂ Na and NaNO₃ on the emulsifying properties of Adansonia digitata (Baobab) flour were investigated. Simple and objective means that allowed precise determination of the inversion point was used in investigating the capacity of the protein to emulsify fat. Its relative efficiency as emulsion stabilizer was also investigated. Results showed that the emulsion capacity decreased with increase in salt concentrations and also there was a decrease in emulsion stability as time increased and increase in stability as concentration increased.
关键词：Adansonia digitata ; concentration ; efficiency ; emulsion ; inversion ; precise