Effect of soluble dietary fibres from Bambara groundnut varieties on the stability of orange oil beverage emulsion

Yvonne Maphosa, Victoria A. Jideani and Oladayo Adeyi

African Journal of Science, Technology, Innovation and Development, 2017, vol. 9, issue 1, 69-76

Abstract: Soluble dietary fibres (SDFs) [30% (w/w)] from four varieties of Bambara groundnut (BGN), viz. black-eye, brown-eye, brown and red were used to stabilize orange oil beverage emulsions at 6% (w/w) orange oil. Emulsion stability was studied using Turbiscan MA 2000 and in terms of oil-droplet size characterization. The volume-surface mean diameter (d3,2) and equivalent volume-mean diameter (d4,3) of the four emulsions ranged between 2.68–4.38 µm and 17.09–18.62 µm, respectively. Emulsions stabilized with black-eye-SDF and brown-SDF possessed the least and highest d3,2 and d4,3, respectively. The d3,2 and d4,3 of all four emulsions were significantly (p

Date: 2017
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DOI: 10.1080/20421338.2016.1263436

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