Emulsifying properties of Baobab pulp for novel food application
(2020) KLGM01 20192Food Technology and Nutrition (M.Sc.)
- Abstract
- Baobab fruit pulp (Adansonia digitata) is a nutrient rich fruit, native to Africa. The physicochemical property of baobab pulp was studied in order use baobab emulsions to formulate prototype for functional food beverage. The physicochemical properties that were studied by dispersing baobab pulp by two methods - by dispersing the whole fruit with water and by dispersing the baobab powder with water. The solubility of dispersed baobab pulp with respect to varying temperature was studied and showed that the solubility of baobab increased with increasing temperature and was high with 80% WSI in dispersed pulp prepared using the powder method. Different concentrations of dispersed baobab pulp were explored to make emulsions depending upon its... (More)
- Baobab fruit pulp (Adansonia digitata) is a nutrient rich fruit, native to Africa. The physicochemical property of baobab pulp was studied in order use baobab emulsions to formulate prototype for functional food beverage. The physicochemical properties that were studied by dispersing baobab pulp by two methods - by dispersing the whole fruit with water and by dispersing the baobab powder with water. The solubility of dispersed baobab pulp with respect to varying temperature was studied and showed that the solubility of baobab increased with increasing temperature and was high with 80% WSI in dispersed pulp prepared using the powder method. Different concentrations of dispersed baobab pulp were explored to make emulsions depending upon its viscosity. The baobab does not have any foaming ability. 10% dispersed baobab pulp prepared using powder method was mixed with rapeseed oil in different ratio to understand its ability to form emulsions and baobab was effective in making emulsions with emulsion efficiency of above 95%. The emulsion efficiency was estimated by the oil retention capacity by subjecting the emulsions to overnight oven drying. 3% oil in dispersed baobab pulp was used in making emulsions and its influence on various factors such as pH, temperature, pulp, acid hydrolysis and type of oil used to make emulsion was studied. From the results, it showed that dispersed baobab pulp can produce emulsions at pH 3 – pH 5, the presence of pectin doesn’t influence baobab’s emulsifying ability. Acid hydrolysis reduced the particle size of the emulsions slightly though the components of baobab needs to be further investigated to understand the effect of acid hydrolysis on baobab. A prototype was developed with mixing emulsion of dispersed baobab pulp with 1.5% rapeseed oil and 1.5% omega-3 oil with Liquid Oat Base (LOB) in ratio 2:1 respectively, this formulation was chosen based on the nutritional and sensory profile. The formulated prototype was then studied for stability by subjecting it to 360 ° rotational motion for span of 10 days. Results showed that baobab emulsion is stable against coalescence and flocculation whereas the prototype is not leading to phase separation of free oil droplets. (Less)
- Popular Abstract
- Baobab is an indigenous native African tree, which is found in dry areas of Africa such as Sub-Saharan Africa and Madagascar. The tree has multi-purpose functionality. The leaves, seeds and the pulp of the tree are all utilized for its nutritional and medical benefits. The EU in 2008 has recognized baobab as a novel food ingredient, opening the potential market for baobab in Europe.
The pulp of the baobab is known to be very nutrient rich. It is mostly composed of carbohydrate and some amount of protein and no fats. About 50% of the baobab pulp is made up of both soluble and insoluble fibers, the fibers are mostly present as pectin. The fibers in the pulp acts as prebiotics helping the gut microbiota. The pulp is also rich in vitamins... (More) - Baobab is an indigenous native African tree, which is found in dry areas of Africa such as Sub-Saharan Africa and Madagascar. The tree has multi-purpose functionality. The leaves, seeds and the pulp of the tree are all utilized for its nutritional and medical benefits. The EU in 2008 has recognized baobab as a novel food ingredient, opening the potential market for baobab in Europe.
The pulp of the baobab is known to be very nutrient rich. It is mostly composed of carbohydrate and some amount of protein and no fats. About 50% of the baobab pulp is made up of both soluble and insoluble fibers, the fibers are mostly present as pectin. The fibers in the pulp acts as prebiotics helping the gut microbiota. The pulp is also rich in vitamins and minerals. The pulp contains significantly higher amounts of Vitamin C compared to any other fruits such as berries. Baobab pulp also has a greater quantity of potassium, magnesium, calcium and iron compared to most fruits and vegetables. It has a tart and tangy flavor due to presence of organic acids such as ascorbic, citric, malic and succinic acid. However, the nutritional composition may vary depending on the geographical location of the tree. The baobab pulp has been extensively studied for its biochemical, agronomical and botanical characteristics, but it’s functional characteristics in food has been less explored expect its thickening property.
Emulsions have been widely used in food industry to add flavor, texture and stability to food ingredients. In this study, the solubility of baobab pulp is studied using two different methods of making dispersed baobab pulp- whole fruit and powder method. Then the foaming ability of baobab pulp is studied to understand if it has any application to be utilized as foams. The emulsifying ability of baobab pulp is explored to standardize the pulp concentration for functional beverages application.
The emulsions used in this study is oil in dispersed baobab pulp emulsions (O-W). To understand the factors that would influence the emulsifying ability of dispersed baobab pulp, the emulsions were subjected to different parameters such as varying oil ratios, pH, temperature, pulp, acid hydrolysis and different types of oil. The efficiency of the emulsions was determined by oven drying the emulsions to calculate its ability to retain oil. The results showed that the baobab pulp has emulsifying property and has high efficiency of above 95% in retaining oil. It also exhibited that the size of the baobab emulsions formed was influenced by acidic pH of pH 3 – pH 5. The presence of pectin doesn’t influence baobab’s emulsifying ability. Acid hydrolysis reduced the particle size of the emulsions slightly though the components of baobab needs to be further investigated to understand the effect of acid hydrolysis on baobab.
Based on the results, 3% oil in dispersed baobab pulp (1.5% rapeseed oil and 1.5% omega-3 oil) was used for emulsion preparation and was mixed with Liquid Oat Base (LOB) in ratio 2:1 respectively, which was chosen based on the nutritional and sensory profile to make novel food base. The formulated prototype was then studied for stability by subjecting it to slow 360 ° rotational motion for span of 10 days. Results showed that baobab emulsion is stable, the droplets does not aggregate whereas the formulated prototype is not stable, the oil in the sample phase separates. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9003830
- author
- Dharukaradhya, Sumedha Aradhya LU
- supervisor
-
- Lars Nilsson LU
- organization
- alternative title
- Emulsifying properties of Baobab fruit pulp for novel food application
- course
- KLGM01 20192
- year
- 2020
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Baobab pulp, emulsions, novel food, prototype product, food technology, livsmedelsteknologi
- language
- English
- id
- 9003830
- date added to LUP
- 2020-11-11 10:35:42
- date last changed
- 2020-11-11 10:35:42
@misc{9003830,
abstract = {{Baobab fruit pulp (Adansonia digitata) is a nutrient rich fruit, native to Africa. The physicochemical property of baobab pulp was studied in order use baobab emulsions to formulate prototype for functional food beverage. The physicochemical properties that were studied by dispersing baobab pulp by two methods - by dispersing the whole fruit with water and by dispersing the baobab powder with water. The solubility of dispersed baobab pulp with respect to varying temperature was studied and showed that the solubility of baobab increased with increasing temperature and was high with 80% WSI in dispersed pulp prepared using the powder method. Different concentrations of dispersed baobab pulp were explored to make emulsions depending upon its viscosity. The baobab does not have any foaming ability. 10% dispersed baobab pulp prepared using powder method was mixed with rapeseed oil in different ratio to understand its ability to form emulsions and baobab was effective in making emulsions with emulsion efficiency of above 95%. The emulsion efficiency was estimated by the oil retention capacity by subjecting the emulsions to overnight oven drying. 3% oil in dispersed baobab pulp was used in making emulsions and its influence on various factors such as pH, temperature, pulp, acid hydrolysis and type of oil used to make emulsion was studied. From the results, it showed that dispersed baobab pulp can produce emulsions at pH 3 – pH 5, the presence of pectin doesn’t influence baobab’s emulsifying ability. Acid hydrolysis reduced the particle size of the emulsions slightly though the components of baobab needs to be further investigated to understand the effect of acid hydrolysis on baobab. A prototype was developed with mixing emulsion of dispersed baobab pulp with 1.5% rapeseed oil and 1.5% omega-3 oil with Liquid Oat Base (LOB) in ratio 2:1 respectively, this formulation was chosen based on the nutritional and sensory profile. The formulated prototype was then studied for stability by subjecting it to 360 ° rotational motion for span of 10 days. Results showed that baobab emulsion is stable against coalescence and flocculation whereas the prototype is not leading to phase separation of free oil droplets.}},
author = {{Dharukaradhya, Sumedha Aradhya}},
language = {{eng}},
note = {{Student Paper}},
title = {{Emulsifying properties of Baobab pulp for novel food application}},
year = {{2020}},
}