Effect of bambara groundnut and sunflower oil contents on the droplet distribution and rheology of a model food emulsion

摘要: The unending demand for natural food product by consumers has increased research in emulsion technology towards finding emulsifiers and stabilizers to improve the properties of oil-in-water emulsions. Bambara groundnut although abundant Africa been grossly underutilized despite its admiring physicochemical properties. This work therefore explored use bambara flour (BGNF) as sole stabilizer system. contribution main components viz BGNF sunflower oil (SFO) on stability parameter (droplet size (d 3,2 d 4,3 )) time-dependent rheological oilin- water emulsions formulation purposes was investigated. Response surface methodology used experimental design. Droplet characterizations were carried out using image analysis a shear rate controlled rheometer respectively. Both SFO had significant influence droplet time dependent behaviour emulsion. Quadratic polynomial relationships found between (BGNF SFO), sizes ) interaction effect positive while linear negative Emulsion formulated with 7% (w/w) 40% possessed highest structural interaction, manifested high viscosity. existing quality parameters red pepper airdrying temperature established. Keywords: Bambara, emulsion, groundnut, rheology,