講演情報
[PA-62]A preliminary study on potential emulsifying ability of spices
*Bui Thi Bao Chau1、恒川 直己1、北村 豊1、粉川 美踏1 (1. 筑波大学)
【Purpose】This study aimed to investigate and preliminarly characterize spices with potential emulsifying ability.
【Methods】Various spices were wet-milled into pastes. The stability of spice pastes were observed through storage test. Finally, spice pastes with highest stability were further investigated physically to confirm potential emulsifying ability.
【Results】A total of 20 spices were screened, which resulted in half of the samples showing less than 1% phase separation after storage. Three spices with highest resistance to phase separation were Anise Seed, Black Cumin and Star Anise Outer fruit. Compared to unstable samples, highly stable spices showed distinct physical behaviours when subjected to various effects of heat and high salt concentrations as well as viscosity test, suggesting the potential emulsifying ability of the investigated spices.
【Methods】Various spices were wet-milled into pastes. The stability of spice pastes were observed through storage test. Finally, spice pastes with highest stability were further investigated physically to confirm potential emulsifying ability.
【Results】A total of 20 spices were screened, which resulted in half of the samples showing less than 1% phase separation after storage. Three spices with highest resistance to phase separation were Anise Seed, Black Cumin and Star Anise Outer fruit. Compared to unstable samples, highly stable spices showed distinct physical behaviours when subjected to various effects of heat and high salt concentrations as well as viscosity test, suggesting the potential emulsifying ability of the investigated spices.