scholarly journals Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

2018 ◽  
Vol 42 (11) ◽  
pp. e13773 ◽  
Author(s):  
Zalizawati Abdullah ◽  
Farah Saleena Taip ◽  
Siti Mazlina Mustapa Kamal ◽  
Ribhan Zafira Abdul Rahman
Keyword(s):  
Sodium Caseinate ◽  
Physical Characteristics ◽  
Coconut Milk ◽  
The Stability

scholarly journals Stability and improved physical characteristics of relativistic compact objects arising from the quadratic term in $$p_r = \alpha \rho ^2 + \beta \rho - \gamma $$

2021 ◽  
Vol 81 (1) ◽  
Author(s):  
S. Thirukkanesh ◽  
Robert S. Bogadi ◽  
Megandhren Govender ◽  
Sibusiso Moyo
Keyword(s):  
Equation Of State ◽  
Gravitational Potential ◽  
Equations Of State ◽  
Quadratic Equation ◽  
Physical Characteristics ◽  
Compact Objects ◽  
Quadratic Term ◽  
Stellar Objects ◽  
Quadratic Equation Of State ◽  
The Stability

AbstractWe investigate the stability and enhancement of the physical characteristics of compact, relativistic objects which follow a quadratic equation of state. To achieve this, we make use of the Vaidya–Tikekar metric potential. This gravitational potential has been shown to be suitable for describing superdense stellar objects. Pressure anisotropy is also a key feature of our model and is shown to play an important role in maintaining stability. Our results show that the combination of the Vaidya–Tikekar gravitational potential used together with the quadratic equation of state provide models which are favourable. In comparison with other equations of state, we have shown that the quadratic equation of state mimics the colour-flavour-locked equation of state more closely than the linear equation of state.

scholarly journals Effect of Selected Stabilizers and Processing Aids on the Stability of a Double Emulsion Encapsulating Bitter Gourd Extract

2021 ◽  
Author(s):  
Urmila Choudhary ◽  
Latha Sabikhi
Keyword(s):  
Double Emulsion ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Bitter Gourd ◽  
Whey Protein Concentrate ◽  
Physical Parameters ◽  
Sedimentation Stability ◽  
Double Emulsions ◽  
The Stability ◽  
Emulsion Matrix

Effect of three variables in differing concentrations [NaCl (3-5%), polyglycerol polyricinoleate (PGPR) (2-4%) and dairy protein-polysaccharide complexes (Whey protein concentrate(WPC-80)-gum Arabic(GA) and sodium caseinate(SC)-gum Arabic in 1:2 ratio)] on the stability of W1/O/W2 emulsion matrix that was used to encapsulate bitter gourd extract was evaluated. The double emulsion matrix was characterized by apparent viscosity, zeta potential, turbidity and sedimentation stability by visual appearance. The physical parameters of the double emulsion matrix were very highly significantly (p < 0.001) affected by all variables such as the concentration of salt, PGPR and complex (WPC-GA and SC-P) as well as their interactions. The double emulsions prepared with WPC-GA became unstable immediately after preparation or after one day of preparation. SC-GA stabilized double emulsions were found more stable than WPC-GA stabilized emulsions. A double emulsion containing 5% NaCl, 2% PGPR and 16.5% SC-GA were found most stable (10 days at 37°C) in comparison to other combinations used.

scholarly journals Stabilitas Santan Kelapa pada Variasi Penambahan Emulsifier Natrium Kaseinat [Stability of Coconut Milk on Various Addition of Sodium Caseinate as Emulsifier]

Buletin Palma ◽  
2018 ◽  
Vol 19 (1) ◽  
pp. 27 ◽  
Author(s):  
Steivie Karouw ◽  
Budi Santosa
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Food Product ◽  
Sodium Caseinate ◽  
Essential Amino Acids ◽  
Coconut Milk ◽  
Agricultural Technology ◽  
North Sulawesi ◽  
Materials Used ◽  
Coconut Meat

<p>Coconut meat is a part of the coconut that has been widely used as a food product. Coconut milk is one of the products that can be processed from coconut meat. The purpose of this study is to evaluate the characteristics of coconut meat and coconut milk stability with the addition of sodium casein as emulsifier. The research was conducted from January to December 2013 at Laboratory of Indonesian Palm Crops Research Institute, Laboratory of Faculty of Agricultural Technology and Laboratory of LPPT, Gadjah Mada University, Yogyakarta and Laboratoty of Pusat Antar Universitas, IPB, Bogor. The main raw materials used are meat of Mapanget Tall coconut variety with fruit age of 11-12 months obtained from KP Kima Atas, North Sulawesi. The results showed that coconut meat of Mapanget Tall which was used as raw materials contained 15 types of amino acids and 10 of them are essential amino acids. Glutamic acid is an amino acid with the highest proportion of 1.22%, followed by arginine and tyrosine respectively 0.89% and 0.62%. Coconut milk produced on the various concentration of sodium caseinate was safe to be consumed until 28 days of storage at 8oC, which indicated by the total of microbes of 100 - 300 cfu. The results of organoleptic testing showed that coconut milk has an ordinary color to like, the aroma was usual to likes and taste was dislikes to likes. Coconut milk produced without addition of sodium casein emulsifier tends to be more stable than that of added sodium caseinate.</p><p><strong><br /></strong></p><p><strong>ABSTRAK</strong></p><p>Daging buah kelapa merupakan bagian buah kelapa yang telah dimanfaatkan secara luas sebagai produk pangan. Santan kelapa merupakan salah satu produk yang dapat diolah dari daging buah kelapa. Tujuan penelitian ini yaitu mengetahui karateristik daging buah kelapa dan stabilitas santan kelapa dengan penambahan emulsifier natrium kaseinat. Penelitian dilakukan sejak bulan Januari sampai Desember 2013 di Laboratorium Pascapanen Balai Penelitian Tanaman Palma Manado, Laboratorium Teknologi Hasil Pertanian Fakultas Teknologi Pertanian dan Laboratorium LPPT, Universitas Gadjah Mada (UGM) Yogyakarta serta Laboratorium Pusat antar Universitas, Institut Pertanian Bogor(IPB), Bogor. Bahan baku utama yang digunakan yaitu buah kelapa varietas Dalam Mapanget (DMT) dengan umur buah 11-12 bulan yang diperoleh dari KP Kima Atas, Sulawesi Utara. Santan yang diperoleh dari buah kelapa DMT ditambahkan natrium kaseinat 0,6%, 0,8% dan 1,0% kemudian disimpan pada suhu 8C selama 0, 7, 14, 21, dan 28 hari. Hasil penelitian menunjukkan bahwa daging buah kelapa dari varietas Dalam Mapanget mengandung 15 jenis asam amino dan 10 di antaranya adalah asam amino esensial. Asam glutamat merupakan asam amino dengan proporsi tertinggi yaitu 1,22%, disusul arginin dan tirosin masing-masing 0,89% dan 0,62%. Santan kelapa yang dihasilkan pada variasi konsentrasi emulsifier natrium kaseinat tahan simpan 28 hari pada suhu 8oC yang ditunjukkan dengan jumlah mikroba sebanyak 100 -300 cfu sampai penyimpanan 28 hari. Hasil pengujian organoleptik menunjukkan bahwa santan kelapa memiliki warna biasa sampai suka, aroma biasa sampai suka dan rasa tidak suka sampai suka. Susu kelapa yang dihasilkan tanpa penambahan emulsifier natrium kaseinat cenderung lebih stabil dibanding yang ditambahkan natrium kaseinat</p><p> </p><p> </p>

scholarly journals Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability

2021 ◽  
Vol 8 (2) ◽  
pp. 40-49
Author(s):  
Nazir Kizzie-Hayford ◽  
Jerry Ampofo-Asiama ◽  
Susann Zahn ◽  
Doris Jaros ◽  
Harald Rohm
Keyword(s):  
Xanthan Gum ◽  
Colloidal Stability ◽  
Storage Temperature ◽  
Physical Stability ◽  
Sodium Caseinate ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Consumer Ratings ◽  
The Stability ◽  
The Impact

Tiger nut milk (TNM) shows limited colloidal stability, which affects consumer acceptability in many parts of the world where tiger nut is cultivated. In this study, addition of proteins and hydrocolloids was used for improving the stability, and the impact on physical properties and consumer acceptance is reported. Enriching TNM by 3 g/100 g sodium caseinate and 0.1 g/100 g xanthan gum successfully impeded creaming and serum formation and resulted in a decrease of the instability index from 0.408 ± 0.023 to 0.015 ± 0.00 after applying forced sedimentation at 3000 x g for 2 h. After TNM enrichment, the viscosity of TNM increased from 3.0 ± 0.10 mPa.s to 285 ± 18 mPa.s which remained stable at elevated storage temperature. Flash profiling of TNM resulted in emerging descriptors namely sweet, sediment, watery, raw. Hedonic assessment by 82 consumers showed that plain TNM had the lowest rating concerning particular sensory attributes and acceptance. Enrichment resulted in more viscous, sweet and thick TNM products, leading to higher consumer ratings of attributes and acceptability. Thus, enriching TNM by sodium caseinates and xanthan gum is promising for improving the dispersion stability and consumer acceptance.

scholarly journals INVESTIGATING BETANIN STABILITY, RELEASE PROFILE AND ANTIOXIDANT ACTIVITY OF ETHYL CELLULOSE MICROPARTICLE CONTAINING BEETROOT (BETA VULGARIS, LINN) EXTRACT

2021 ◽  
pp. 133-138
Author(s):  
ANITA SUKMAWATI ◽  
SETYO NURWAINI ◽  
UMI BUDI RAHAYU ◽  
APRILIANA P. C. WIDAWAN ◽  
ANITA SAFITRI ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Active Substance ◽  
Ethyl Cellulose ◽  
Encapsulation Efficiency ◽  
Polymer Concentration ◽  
Physical Characteristics ◽  
Release Profile ◽  
The Stability ◽  
Active Substances

Objective: The objective of this research is to evaluate the ability of ethyl cellulose (EC) microparticle to protect the beetroot (Beta vulgaris, Linn) active substance. In addition, this research also investigates the effect of polymer concentration during microparticle preparation toward physical characteristics of microparticle, release profile of betanin as well as antioxidant activity of microparticle. Methods: The microparticle was produced using the emulsification method using various concentrations of EC in the organic phase and beetroot extract as the active substances. The physical characterization was carried out including the imaging of microparticle using scanning electron microscope (SEM), zeta potential and encapsulation efficiency (EE). The stability test for an active substance in microparticle was carried out at temperature 40 °C for 28 d. The release profile was evaluated using the dissolution method and the antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH).Results: The result showed that the EC concentration strongly influenced the physical characteristics and EE of beetroot extract in microparticle. The microparticles also had good protection for betanin during storage. The release of active substance from microparticle following Higuchi kinetic. The highest antioxidant activity was found in the microparticle using EC 20%. Conclusion: The EC microparticle is the potential to protect the degradation of antioxidant substance from natural product. However, the physical properties, EE, the ability to prevent degradation of active substance, release rate and antioxidant activity, are strongly influenced by the EC polymer concentration during microparticle preparation.

scholarly journals Creaming behavior prediction of argan oil in water emulsion stabilized by lacto-fermentation: creaming index

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Soumaya El Bouchikhi ◽  
Philippe Pagès ◽  
Azeddine Ibrahimi ◽  
Yahya Bensouda
Keyword(s):  
Visual Analysis ◽  
Average Particle Size ◽  
Health Benefit ◽  
Sodium Caseinate ◽  
Continuous Phase ◽  
Underlying Structure ◽  
Average Particle ◽  
Water Emulsion ◽  
Argan Oil ◽  
The Stability

Abstract Background In order to improve the taste acceptability of certain nutritional oils, it has been decided in this study to introduce them in an emulsion whose surfactant is casein, then to carry out a lacto-fermentation, leading to a dairy-like product with added nutritional value and health benefit. In this context, a plan of mixtures has been proposed for the preparation of emulsions based on argan oil, sodium caseinate and starch, with concentrations ranged between (10–20%) and (0–2%) and (0–1.5%) respectively. All emulsions were homogenized at two high stirring velocities (10,000–20,000 rpm) and two stirring times (5–20 min). The physical stability was assessed by visual analysis and microstructural measurements. The Creaming index was calculated for selected emulsions to predict their creaming behavior. Results All emulsions showed a creaming behavior except one emulsion that required the highest values of all factors, which showed the highest creaming index with an average particle size of 11.27 μm. The absence or the variation of one or all factors led to various degrees of instabilities verified in all other emulsions. Due to the synergistic action of all parameters, the emulsion stability was attributed to the reduction of droplets size, the increase of continuous phase viscosity and the decrease of coalescence. Conclusion The parameters that played a major role in the stability of the emulsion consists of: stirring velocity and time, sodium caseinate/oil ratio and starch/sodium caseinate ratio. The underlying structure and the interaction of the fluid droplets within the solid like product is what holds the stability of the product against settling or separation during fermentation.

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