EMULSIFYING PROPERTIES OF 3 AFRICAN FOOD HYDROCOLLOIDS - OKRA (HIBISCUS-ESCULENTUS), DIKA NUT (IRVINGIA-GABONENSIS), AND KHAN (BELSCHMIEDIASP.)

Authors
NDJOUENKEU R AKINGBALA JO OGUNTIMEIN GB
Citation
R. Ndjouenkeu et al., EMULSIFYING PROPERTIES OF 3 AFRICAN FOOD HYDROCOLLOIDS - OKRA (HIBISCUS-ESCULENTUS), DIKA NUT (IRVINGIA-GABONENSIS), AND KHAN (BELSCHMIEDIASP.), Plant foods for human nutrition, 51(3), 1997, pp. 245-255
Citations number
13
Categorie Soggetti
Plant Sciences","Food Science & Tenology","Chemistry Applied","Nutrition & Dietetics
Journal title
Plant foods for human nutrition
ISSN journal
09219668 → ACNP
Volume
51
Issue
3
Year of publication
1997
Pages
245 - 255
Database
ISI
SICI code
0921-9668(1997)51:3<245:EPO3AF>2.0.ZU;2-Y
Abstract
This study investigated the emulsifying properties of okra (Hibiscus e sculentus), dika nut (Irvingia gabonensis) and khan (Belschmiedia sp.) , three African food hydrocolloids used to thicken and flavor soups. R esults showed that khan has an emulsion potential approximately 20 and 100 times higher than the second and the first, respectively. A kinet ic study indicated that the mechanism involved formation of thick and strong interfacial gum films around the oil globules, in addition to a high Water Absorption Capacity and weak gelling behavior of khan gum in solution. These results indicated that, when used in soups, which a re typical oil/water emulsions, khan contribute both to thickening and stabilizing of the emulsion, whereas okra and dika nut functioned mor e as thickeners than as emulsion stabilizers.