Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres
Małgorzata Kowalska,
Anna Żbikowska,
Magdalena Woźniak,
Aleksandra Amanowicz
Affiliations
Małgorzata Kowalska
Department of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 26-600 Radom, Poland
Anna Żbikowska
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-772 Warsaw, Poland
Magdalena Woźniak
Department of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 26-600 Radom, Poland
Aleksandra Amanowicz
Department of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 26-600 Radom, Poland
The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan and were assessed in terms of mean droplet size, colour, viscosity, texture, skin hydration and sensory properties. The most stable systems were found to be the ones containing a predominance of mutton tallow in a fat phase. For these emulsions the lowest increase in mean particle size during storage was observed. The study also confirmed the synergistic effect of the thickeners used. The presented emulsions despite favourable physicochemical parameters, did not gain acceptance in sensory evaluation.
