Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/10171
Full metadata record
DC FieldValueLanguage
dc.contributor.authorTan Sok Lee-
dc.date.accessioned2018-11-21T03:08:37Z-
dc.date.available2018-11-21T03:08:37Z-
dc.date.issued2012-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/10171-
dc.description.abstractThis research studied the effect of Roselle (Hibiscus sabdariffa. L) extract on the physical properties and lipid oxidation stability of extra virgin olive oil (EVOO) emulsions. The methods used to test the physical properties were droplet size distribution, microstructure observation, flow behavior analysis, viscosity, pH, color and centrifugation assay. While, peroxide value (PV) and p-Anisidine value (AV) were used to investigate lipid oxidation stability under accelerated oxidation at 60 C for 10 days and the total oxidation was calculated as Totox value. 0.02 % Roselle extract emulsion showed lower polydispersity (Span = 1.76) and more uniform droplet size compared with BHTE and NAE through droplet size distribution and microstructure observation. There are flocculation and coalescence happen for all freshly prepared emulsions. Viscosity of 0.02% Roselle extract (0.02 RE) emulsions at 10 s- ° showed the lowest viscosity (0.089 mPa s) measured using a controlled stress rheometer while the viscosity of 0.02 RE was the highest (--4 Pa s) when it was tested at 200 s- 1 using viscometer. pH of the emulsions were in the increasing order for 0.02 RE< 0.01 RE <NAE< BHTE. 0.02 RE emulsion showed the lowest lightness and yellowness which represented by L * and b* values with 86.38 and 13.91, respectively.en_US
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.subjectTan Sok Leeen_US
dc.subjectLP 55 FASM 1 2012en_US
dc.titleEffect of Roselle (Hibuscus sabdariffa L.) extract on physical properties and lipid oxidation stability of model extra virgin olive oil emulsionsen_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

Files in This Item:
File Description SizeFormat 
LP 55 FASM 1 2012 Abstract.pdf634.03 kBAdobe PDFView/Open
LP 55 FASM 1 2012 Full text.pdf
  Restricted Access
5.13 MBAdobe PDFView/Open Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.