Stabilization of o/w emulsion using breadfruit (Artocarpus altilis) starch modified by heat moisture treatment, acetic acid and combination of both

Abstract

Abstract Exploration to utilize breadfruit (Artocarpus altilis) starch as stabilizer in food emulsion is increasing significantly. Breadfruit starch modification using octenyl succinic anhydride (OSA) has successfully investigated, however some methods are rarely been applied for breadfruit starch. Therefore, this research aimed to examine the ability of breadfruit starch which was modified using heat moisture treatment (HMT), acetic acid, and combination of both to stabilize oil-in-water (o/w) emulsion. The variables investigated were: 1) the addition of 2% of breadfruit starch modified by HMT, acetic acid and combination of both methods, and 2) the percentage of oil (25% and 40%). The stability of o/w emulsion was measured by the creaming index (CI), emulsifying activity (EA), observation of visible boundaries during storage and the size of droplets using light microscope. The results showed that the highest CI value (53.7%) was obtained in an emulsion with 25% oil stabilized by acetic acid modified starch. The higher the oil concentration in emulsion, the smaller the droplets produced. The most stable emulsion was the one prepared by addition of 40% oil and stabilize by 2% modified breadfruit starch using acetic acid. This emulsion has 33.33% CI value, 47.5% EA after 10 days of storage with evenly distributed droplets and almost uniform in size.