Influence of Mucilage Viscosity On The Globule Structure And Stability Of Certain Starch Emulsions



During storage of the emulsions their viscosities decreased generally (Fig 2) while the globule
sizes increased (Fig 1b and Fig 3).

Figure 3: Effect of storage time on the globule size of emulsion, prepared with cassava starch (C)
potato starch (P) and maize starch (M) as emulsifying agents at concentration 4%w/v.

The rate of coalescence of the globules (as measured by the average increase in globule size per
day were (μm day-1) 1.8 (cassava starch emulsion) 3.5 (potato) and 4.6 (maize). Also at the end of
the 7 days storage period, the percentage increase in the mean globule size was lowest in the
cassava starch emulsion and highest in the maize starch emulsion (Table 2).

Table 2: Globule structure (mean and size) of fresh and aged emulsions

Starch
emulsion

Globule structure (mean and number) of fresh and aged emulsion

Fresh emulsion

Aged emulsion

% increase in
size

% decrease in
number

Size (mm)

Number

Size (mm)

Number

Cassava

28.3± 6.1

5015

70.6± 3.5

4540

154

9.5

Potato

42.2± 6.4

4985

128.4± 5.2

2814

205

43.5

Maize

44.8± 5.2

4875

152.4± 4.6

2345

238

51.9



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