Food Science and Technology Vol. 11(1), pp. 63 - 70
DOI: 10.13189/fst.2023.110107
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The Influence of Oil Concentration on the Rheological Properties of Flaxseed Oil Emulsion Stabilized by Pregelatinized Waxy Rice Starch

Rini Yulianingsih ^1,*, Shoichi Gohtani ^2
1 Department of Biosystem Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia
² Faculty of Agriculture, Kagawa University, Miki 761-0701, Japan

ABSTRACT

The rheological properties of an emulsion are associated with the characteristics and stability of the emulsion. The research aimed to study the influence of oil concentration on the stability and rheological properties of flaxseed oil emulsion stabilized with pregelatinized waxy rice starch (0% amylose). Emulsion with 2.5, 5, 10, and 17.5% oil content contained 5 wt% pregelatinized waxy rice starch were mixed at 8000 then 15000 rpm for 1.5 minutes each. The emulsion was then observed for its stability, microstructure, and rheological characteristics. The results showed that the emulsion was visually stable after two weeks of storage, and there was no visible creaming. The microscopic picture displayed that the changes in droplet diameter were occurred in emulsion containing 10 and 17.5% flaxseed oil. All emulsion shows shear thinning behavior with the flow behavior index, where the higher the oil ratio, the more pseudoplastic the emulsion. At 2.5 and 5% oil concentrations, emulsions' rheological characteristics are thought to be prominently influenced by Pregelatinized Waxy Rice Starch (PWRS) dispersion. At a high shear rate, the emulsions were rheopectic, where the higher the oil content, the less rheopectic properties. At the low shear rate, the emulsions showed a time-independent behavior.

KEYWORDS
Emulsion, Pregelatinized Waxy Rice Starch, Time-dependent, Rheology

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Rini Yulianingsih , Shoichi Gohtani , "The Influence of Oil Concentration on the Rheological Properties of Flaxseed Oil Emulsion Stabilized by Pregelatinized Waxy Rice Starch," Food Science and Technology, Vol. 11, No. 1, pp. 63 - 70, 2023. DOI: 10.13189/fst.2023.110107.

(b). APA Format:
Rini Yulianingsih , Shoichi Gohtani (2023). The Influence of Oil Concentration on the Rheological Properties of Flaxseed Oil Emulsion Stabilized by Pregelatinized Waxy Rice Starch. Food Science and Technology, 11(1), 63 - 70. DOI: 10.13189/fst.2023.110107.