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Effect of citric acid on physical stability of sunflower oil-in-water emulsion stabilized by gelatinized bambara groundnut flour

The influence of citric acid concentrations on the physical stability of sunflower oil-in-water emulsions (40 w/w% sunflower oil) stabilized by 7 w/w% bambara groundnut flour (BGNF) was investigated. Oil droplet sizes and emulsion microstructure were measured microscopically. Physical stability was studied using a vertical analyzer, Turbiscan MA 2000, by observing changes in backscattering flux (%) at 20 o C. Citric acid significantly (p < 0.05) affected emulsion stability of BGNF-stabilized emulsion. Increased citric acid in the emulsion however, produced insignificant difference in droplet size and physical instability of BGNFstabilized emulsions at all tested concentrations. The results indicated that the stability of BGNF-stabilized emulsion can be controlled and manipulated using citric acid. The result provided the necessary information needed to understand the influence of citric acid on the stability of BGNF-stabilized emulsions for product and process development.