Optimisation on Processing Method of Rice Bran Oil Emulsion with Different Homogenisation Speed and Time

Loh, Xin Yi (2024) Optimisation on Processing Method of Rice Bran Oil Emulsion with Different Homogenisation Speed and Time. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

Text Loh Xin Yi_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

Rice bran oil is considered popular because of its multiple benefits of having high smoke point, exquisite flavor, and nutritional value, that has 18 types of amino acids, with 8 listed as the essential ones. It is rich in vitamin and minerals such as vitamin E complexes, phytosterols, polyphenols, tocopherols, and tocotrienols. Cowpea is known for its protein content, which is twice the amount that is found in cereals or tuber crops. It is rich in lysine and tryptophan, has low fat content but high fiber content. Studies show cowpea can reduce LDL cholesterol without lowering HDL levels, benefiting heart health. Homogenization is a process that can reduce the droplet size and also with the aim to stabilise a product and to design colloidal structures. This aims of this research are to analyse on how different high-speed homogenisation speed and time affect the functional properties of RBO emulsion. The same samples were prepared and undergone high-speed homogenisation at different rpm (7000, 11000 and 15000) in the first stage and for with the same rpm of 15000 for different time (2 min, 4 min and 6 min) in the second stage. Each of the control samples that were prepared had also undergone the same homogenisation parameters. The functional properties include droplet size distribution, zeta potential, accelerated oil phase, light microscopy, storage stability, flow behavior and gelling properties on the emulsion were evaluated. The result showed that HSH has significantly (p < 0.05) affected droplet size distribution, zeta potential and accelerated oil phase. In addition, high-speed homogenisation has also proven to decrease both particle size distribution and zeta potential value of the protein stabilised emulsion. On the rheological properties, the pattern shown was shear thickening behavior where the shear stress increases as the shear rate increase. High-speed homogenisation was also seen to increase both the G’ which is storage modulus and G’’ that is the loss modulus. The results of this study have proven that HSH is able to optimise the functional properties of RBO emulsion