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All Journal Jurnal Gizi dan Pangan
Nor Hayati Ibrahim
Food Science Department, Faculty of Agrotechnology and Food Science, University Malaysia Terengganu, 21030 Kuala Terengganu Terengganu, Malaysia
Health Professions

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Physicochemical Properties and Stability of Emulsions Containing Carotenoid-Rich Pumpkin Extract, Whey Protein Concentrate and Carboxymethylcellulose Ibrahim, Nor Hayati; Yi, Tan Kang; Isa, Suaidah Mohd; Hadi, Nabilah Abdul; Ali , Asma’
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.87-89

Abstract

A response surface methodology with a central composite design was employed to investigate the effects of Carotenoid-Rich Pumpkin Extract (CE), Whey Protein Concentrate (WPC), and Carboxymethyl Cellulose (CMC) on the physicochemical properties and stability of emulsions. The WPC-CMC synergism resulted in the formation of a thick layer around the droplets, thus improving the emulsion system. The optimum levels of CE, WPC, and CMC were determined to be 6.00, 2.00, and 0.87%, respectively, to provide the desired emulsion with a pH of 4.18, a carotenoid degradation stability index of 0.88, a peroxide formation stability index of 0.77, and an apparent viscosity of 0.61 Pa.s.
Properties of an Emulsion Gel with Gracilaria fisheri Agar, Whey Protein Isolate and Black Seed Oil Omar, Noorain Nasuha; Ibrahim, Nor Hayati; Mohamad, Nizaha Juhaida; Achudan, Shamini Nair; Amin, Amiza Mat
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.90-92

Abstract

Gracilaria fisheri agar has beneficial potential for human health; however, its application in food products needs to be incorporated into an emulsion gel due to its low gel strength. A response surface methodology with a central composite design was utilized to prepare emulsion gels containing 4–6% Gracilaria fisheri Agar (AGF), 4–8% Whey Protein Isolate (WPI) and 10–20% Black Seed Oil (BSO). The optimum levels of AGF, WPI, and BSO were determined to be 6%, 4% and 10% respectively to give the preferred gel strength of 966.24 g, water holding capacity of 96.12%, and DPPH antioxidant activity of 59.16%.
Co-Authors Achudan, Shamini Nair Ali , Asma’ Amin, Amiza Mat Hadi, Nabilah Abdul Isa, Suaidah Mohd Mohamad, Nizaha Juhaida Omar, Noorain Nasuha Yi, Tan Kang