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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 9 | Page No.: 1316-1324
DOI: 10.3923/pjn.2009.1316.1324
 
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Effects of Two Emulsifiers on Yield and Storage of Flaxseed Oil Powder by Response Surface Methodology
Khamis Ali Omar, Liang Shan, Xiaoqiang Zou, Zhihua Song and Xingguo Wang

Abstract:
Response Surface Methodology (RSM) was used to establish optimum conditions for Flaxseed Oil (FO), soy lecithin and xanthan gum to yield stable Flaxseed Oil Droplet (FOD) and high Microencapsulation Efficiency (M.E.E). Gum arabic and maltodextrin were used at constant ratio of 1:1. Flaxseed oil loading (20-35%), lecithin (1-2%) and xanthan gum (0.1-0.4%) were studied regarding their effects on emulsion and the spray dried powder. Results indicated response surface models significantly fitted to all response variables studied. Regression models describing variations of responses of FOD and M.E.E showed high coefficient of determination (R2) of 0.9963 and 0.9944 respectively. Overall numerical optimization predicted desirable system attainable by combined 10% (w/w) each arabic gum and maltodextrins, 22.78% (w/w) flaxseed oil loading, 1.14% (w/w) soy lecithin and 0.10% (w/w) xanthan gum, which in turn resulted into FOD of 446.9 nm, M.E.E of 92.3% and strong physical barrier towards oxidation during 10 weeks of storage tests.
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How to cite this article:

Khamis Ali Omar, Liang Shan, Xiaoqiang Zou, Zhihua Song and Xingguo Wang, 2009. Effects of Two Emulsifiers on Yield and Storage of Flaxseed Oil Powder by Response Surface Methodology. Pakistan Journal of Nutrition, 8: 1316-1324.

DOI: 10.3923/pjn.2009.1316.1324

URL: https://scialert.net/abstract/?doi=pjn.2009.1316.1324

 
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