Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/8222
Title: Extraction and characterization of mucilage from talinum paniculatum (fameflower) and its application in beverage emulsion
Authors: Tengku Nur Dayana Tengku Zakaria
Keywords: QK 898 .P77 T4 2015
Tengku Nur Dayana Tengku Zakaria
Polysaccharides
Issue Date: 2015
Publisher: Terengganu: Universiti Malaysia Terengganu
Abstract: In this study, the extraction optimization, characterization and functionalities in food emulsion of mucilage from Talinum paniculatum (Fameflower) fronds were investigated. For the first two objectives, the influence of water to fronds ratio, extraction temperature and pH on extraction yield, protein content and emulsifying capacity of the mucilage was investigated using a face centered-central composite design. All responses were best fitted with quadratic model (adjusted R2 = 0.67 – 0.97 with no lack-of-fit). The optimum conditions for mucilage extraction from T. paniculatum were water to fronds ratio at 8.4:1, extraction temperature at 90 ⁰C and pH at 8 providing 3.44 % of mucilage yield, 29.35 % of protein content and 34.00 % of emulsifying capacity.
URI: http://hdl.handle.net/123456789/8222
Appears in Collections:Pusat Pengajian Sains dan Teknologi Makanan

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