Upon optimization, 130 W - 8 min, 195 W - 6 min and 195 W - 8 min sono-emulsions showed creaming stability of 100% with particle sizes as 1.12, 0.97 and 0.78 µm and zetapotential values as - 40.4 mV, -37.52 and -36.91 mV, respectively. A comparative study was carried out using conventional high shear homogenizer (UT) at 10,000 RPM for 5 min. The sonicated emulsions were stored at 4 ± 2 ☌ till 14 days and characterized for physicochemical and functional properties. ![]() The pre-emulsion was formed with high shear homogenizer followed by main sonication process. ![]() This study reports the development of non-dairy functional beverage emulsion employing ultrasound (US) of 20 kHz at 130 W and 195 W at processing times of 2 to 8 min using chickpea milk extract and bioactive, flaxseed oil (4%). Thus, CPC can be converted into CPHs that had emulsifying activities by proteolytic hydrolysis at DH 8.25–10.17% using Alcalase. Sunflower O/W emulsions stabilized by CPH were less viscous, showed less shear thinning and were more resistant to flocculation than the olive O/W emulsions. Additionally, all the O/W emulsions exhibited a shear-thinning behavior. The CPHs with a DH of 8.25–10.17% contained proteins and peptides capable of forming stabilized emulsions, whereas less stable emulsions were obtained with CPHs with a DH of 11.04–14.22%. ![]() The results showed that the stability and rheological properties of the emulsions depended on the reaction conditions and the degree of hydrolysis (DH). The CPC, from by–products of virgin coconut oil processing, was hydrolyzed with Alcalase at various enzyme to protein substrate ratios and hydrolyzation times to yield CPHs with a degree of hydrolysis in the range of 8.25–14.22%. The effect of coconut protein hydrolysates (CPHs), obtained from limited proteolytic hydrolysis of coconut protein concentrate (CPC), on the stability and the rheological properties of oil-in-water (O/W) emulsions was investigated in systems containing 0.2 g protein and 10 mL of virgin olive oil or sunflower oil in 90 mL aqueous phosphate buffer at pH 6.9. In most cases, the degree of pseudoplastic behavior significantly increased with increasing pectin or CMC concentration. Apparent emulsion viscosity increased with increasing CMC or pectin content. The significant (p < 0.05) changes in viscosity also appeared to be pH dependent. The magnitude of negatively charged ζ-potential was mainly dependent on the changes in pH value. It was observed that the significant (p 25 mV) was observed, thus ensuring no indication of droplet flocculation. Season with salt and pepper and set aside until needed.The influence of high methoxy pectin (1.5, 3 and 4.5% w/w) and carboxymethylcellulose or CMC (0.1, 0.3 and 0.5% w/w) as a replacer for Arabic gum and xanthan gum on the physicochemical properties of the orange beverage emulsion was assessed by determining the ζ-potential, conductivity, pH, apparent viscosity, fluid behavior and turbidity. Strain the mixture and puree until smooth, adding some of the reserved cooking liquid to adjust the consistency as needed.-Place the charred carrots, red pepper and butter in a sauce pan, cover with water, bring up to a simmer and cook until the carrots are tender.Place the carrot halves either on the BBQ or under your Broiler until they are slightly charred but not Burn’t.Place all of the ingredients in a blender and blend until smooth, season with salt and pepper, cover and set aside.Dress the plate with the charred carrot emulsion and top the salmon with the arugula pesto, garnish with local seedlings and enjoy! Place the fingerling potatoes down as a base and top with your asparagus and salmon fillet.- Heat the carrot puree with the Orange juice, season and add the remaining 2 oz of butter and stir until incorporated. ![]()
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