(REMIDER: THIS TEMPLATE PROVIDES INCOMPLETE CONTENT OF EACH

PART IN THE PROPOSAL FOR GUIDELINE PURPOSE ONLY – DO NOT COPY AND
USE THE CONTENT INTO YOUR OWN PROPOSAL – STUDENTS SHOULD
PREPARE A PROPOSAL WITH COMPLETE CONTENT IN EACH PART BASED ON
GROUP WORK/EFFORT).
DETERMINATION OF POTENTIAL RISKS BASED ON UNDERCLARED
ALLERGEN INGREDIETNS ON ALLERGIC CUSTOMERS

by

GROUP NO: K1 – L
MATRIC NAME DIGITAL SIGNATURE
NO.
S60433 MUHAMMAD FARIS IZZUDDIN BIN
ZULKARNAIN
S NURUL NASYITAH BINTI
S59725 MUHAMMAD MIRZA BIN
NORAZMAN

DATE OF SUBMISSION: 17 JANUARY 2023

Proposal Assignment submitted in fulfillment of the requirement for

STM3117 Food Science Research Methodology
Bachelor of Food Science (Food Service and Nutrition)

FACULTY OF FISHERIES AND FOOD SCIENCE

UNIVERSITI MALAYSIA TERENGGANU

1
 Criteria 0 (if not provided) or 1 – Below Basic 2 – Basic 3 – Proficient 4 - Advanced Score

LL1 (12) Introduction Introduction (Study background) is very brief and Introduction is appropriate but Introduction is good and covered Introduction is very good and precisely X 2.5
general. Not focus on any of important most of important keywords almost all important keywords. covered all important keywords.
Ability to search and keywords.  are not covered.
manage relevant Student does not identify the problem and no Student fails to define the Student adequately defines the Student states the problem clearly and X2
information from justification given. Objective is wrongly stated. problem adequately and poorly problem and justified the study. identifies underlying issues with clear
various resources. justified the study. Objective is Objective is clearly stated and able justification. Objective is clearly stated
stated not fully able to give to give most solution to the and able to give all solution to the
solution to the problem. problem. problem.
Literature Review Sub-topics do not reflect the main scope of the Sub-topics partially reflect the Sub-topics reflect the main scope Sub-topics reflect the main scope of the X1
study main scope of the study of the study but lack in continuity study with a good continuity

No Tables or Figures are used to better discuss One or more Tables or Figures Some Tables or Figures used to Appropriate Tables or Figures used to X 2.5
and connect the various idea. used to better discuss and better discuss and connect the better discuss and connect the various
connect the various idea. various idea. idea.

Poor use of various references; strong evidence Fair use of various references; Adequate use of various Well use of several various references; X2
of “surface learning.” Main references are only shows more “surface learning” references; shows more “deep strong evidence of “deep learning”.
review papers with no research papers. than “deep learning.” Most learning” than “surface learning.” Most references are research papers
references are review papers Appropriate combination of review with some review papers.
with some research papers. and research papers.

LL2 (28) Literature Review Factual information used to support the Factual information used to Factual information used to support Factual information used to support the X5
discussion is not always reliable with lack of support the discussion is fairly arguments is mostly correct with discussion is correct with enough
Ability to accept new scientific or reliable evidences. correct with some scientific or acceptable number of scientific or scientific or reliable evidences are
ideas and carry out reliable evidences are reliable evidences are provided. provided.
autonomous or provided.
independent learning.
Poor integration of information and connection Basic integration of information Good integration of information and Very good integration of information X4
among idea. Very clear evidences of a direct and connection of among idea. connection of among idea. Some and connection of among idea.
‘copy-paste’. Many evidences of a direct evidences of a direct ‘copy-paste’. Evidences of a direct ‘copy-paste’ are
‘copy-paste’ hardly found.

No critical review is evident. A light critical review is evident. A significant critical review is An appropriate critical review is evident. X2
evident.

Methodology Student listed improper design/ steps not enough Student listed some steps / Student listed appropriate design/ Student listed all steps and accurate X4
Expected results information/ needed to solve the problem. information necessary to solve most steps (with some errors) and design as well enough information
Work Schedule the problem, but more details information necessary to solve the necessary to solve the problem.
in design are needed to fully problem.
solve the problem.
TOTAL SCORE (150 points)

2
3
 TABLE OF CONTENTS

CHAPTER 1 INTRODUCTION 4

1.1 Background of the study 4

1.2 Problem Statement 5

1.3 Justification 5

1.4 Objectives 5

CHAPTER 2 LITERATURE REVIEW 6

2.1 Tamarind (Tamarindus indica L.) 6

2.1.1 Chemical composition of seeds

2.1.2 Characteristics of seed gum

2.1.3 Functional properties of seed gum

2.2 Whey protein isolate (WPI)

2.2.1 Physicocemical characteristics

2.2.2 Functional properties

2.3 Oil-in-water emulsions

2.3.1 pH and droplet characteristics

2.3.2 Flow properties

2.3.3 Stability

2.3.4 Effects of protein-polysaccharides interaction on physicochemical properties

and stability

CHAPTER 3 MATERIALS AND METHODS

3.1 Materials

3.2 Extraction of tamarind seed polysaccharide

3.3 Preparation of TSG-WPI oil-in-water emulsions

4
3.4 Determination of physicochemical properties of TSG-WPI oil-in-water emulsions

3.4.1 Droplet size

3.4.2 Flow behaviour

3.5 Determination of stability properties of TSG-WPI oil-in-water emulsions

3.5.1 Creaming stability

3.5.2 Oxidative stability

3.6 Experimental design and statistical analysis

CHAPTER 4 EXPECTED RESULT

REFERENCES
WORK SCHEDULE
APPENDICES

5
 CHAPTER 2
(350-500 WORDS / 1-2 PAGES)

INTRODUCTION

1.1 Background of the study

Tamarindus indica L. or commonly known as tamarind belongs to
…………………………………………………………………………………………………
…………………………………………………………………………….. the colour is
reddish brown or brown and the fruit pod contains between 1 to 12 flat and glossy brown
seeds (Yahia and Salih, 2011).

However, the seeds are by-products of some industries. On the other hand, the seeds
of tamarind fruit consists complex polysaccharide known as gum that has many
functionalities which can be used in food industry, pharmaceutical and textile. Besides,
tamarind seed gum (TSG) also acts as gelling, stabilizing and thickening agent since it
forming gel. Tamarind seed gum contains high polysaccharide level (65-72%) known as
xyloglucan which consists of glucose, xylose and galactose unit (Khounvilay and
Sittikijyothin, 2012; Sukhawanli and Thamakorn, 2014).

Due to its gelling ability, (TSG) can form viscous solution …… ……… …………
………………………………………………………………………………………………
Moreover, the concentration also influenced surface tension of the gum. This is due to the
interaction between molecules of liquid is larger than molecules present in non-polar solvents
(Thakur et al., 2017).

Whey protein isolate (WPI) is often used as emulsifier …… ……… ……… ………
…………………………………………………………………………………………………
…………………………As whey protein act as emulsifier, the emulsification properties
depends on many factors such as pH, concentration, temperature, ionic strength and the
nature of molecular (intro or inter) interactions (Goh et al., 2014).

Considering a protein-polysaccharide interaction, TSG could also with protein

resulting in an enhanced functionality in emulsions as protein is known for surface activity
(Patino and Pilosof, 2011). Moreover, …………… ………………………. However, not

6
much attempts have been made to further explore the performance of TSG-WPI complex in
emulsion system.

2.2 Problem Statement

Tamarind seed gum (TSG) is mainly derived from kernel or cotyledons of tamarind
seeds T. indicia. However, the seeds are being considered as industrial waste. According to
Mahavarkar et al. (2016), ……………Furthermore, this TSG cannot stand individually in an
aqueous phase of the emulsion. If the gum was used individually, it may form aggregation
because in oil/water, non-surface active of polysaccharides have strong tendency to
accumulate at the interfaces. ………………………………. Therefore, when TSG interacted
with protein, TSG could be more stable and functional in the emulsion system (Sliwinski et
al., 2003).

2.3 Justification

The mucilaginous properties of tamarind seed could form viscosity in an aqueous

solution that is able to modify the rheology of food system (Milani and Maleki, 2012). This
TSG or known as a polysaccharide has major functions in oil-in-water emulsions. This
polysaccharide can stabilize the emulsion which depends on their concentration (Huan et al.,
2015).

Besides, stabilization of oil-in-water emulsions often formed when polysaccharide

interacted with protein. With these two biopolymers, …………………. ……………….
………………………………….. ……………………………………………………….. This
layers will improve thermal resistance and stability of the emulsion (Bouyer et al., 2012).

2.4 Objectives

This study will be conducted to achieve the following objectives:

7
1. To investigate the presence of undeclared allergen ingredients and access their potential
risks to allergic customers.

CHAPTER 3
(1500 - 2000 WORDS / 6 – 8 PAGES)
LITERATURE REVIEW

3.2 Tamarind (Tamarindus indica L.)

Tamarind (Tamarindus indica L.) is a fruit species of the Fabaceae family, native to
Equatorial Africa, India and Southeast Asia. The fruits of T. indica (Figure 2.1) are been like
irregular curve pods and each pod contains 1-10 seeds which the shapes are irregular,
flattened and rhomboid. Each of the seed has about 1.1 to 1.25cm long. The seeds are
enclosed by a parchment-like membrane and embedded. …………………………………
………………….

Figure 2.1: Tamarind fruits

3.2.1 Chemical composition of seeds

The seeds consist of moisture content, proteins, carbohydrate, fat, ash and crude fibre.
The proximate composition of whole tamarind seed is presented in Table 2.1.

Table 2.1: Chemical composition of Tamarind seeds (Adewuyi et al., 2011)

8
 Analysis Composition (%)
Moisture content 5.10 ± 0.20
Ash content 5.10 ± 1.00
Carbohydrate 46.02 ± 1.01
Crude fibre 4.02 ± 0.30
Crude protein 36.65 ± 0.60
Crude fat 3.11 ± 0.41
Notes: Mean ± standard deviation of three replications

From Table 2.1, the moisture content is 5.10 (0.20)%. According to Nielsen (2010),
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………….. various seeds since there was large effect on the
storage life when small changes occurred. Next, ash content of tamarind seed is 5.10 (1.0)%.
Ash refers to the remaining of inorganic residues after complete oxidation of organic matter
in food sample as it is part of determining quality for some food ingredients (Ismail, 2017).
This value is lower than 7.35 (0.55)% in study performed by Yusuf et al. (2007). Moreover,
tamarind seeds possess high molecular weight polysaccharide which dissolved in water that
can form viscous solution or gum (Khounvilay and Sittikijyothin, 2012). ……… …………
…………
…………………………………………………………………………………………………
…………….. In contrast, TSG can forms higher gelation at lower temperature if ethanol
presence (Yamanaka et al., 2000).
Apart from this, TSG also shows a higher antioxidant capacity that can determined by
2,2’-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. Since tamarind fruit is
tropical exotic fruit, it has higher proanthocyanidins (73.4%) of total phenol (Sudjaroen et al.
2005). With higher antioxidant properties, TSG can prevent lipid peroxidation that may occur
by increasing the shelf-life of foods (Tsuda et al., 1995).

9
3.2.2 Characteristics of seed gum

Tamarind seed gum (TSG) used as thickening, stabilizer and gelling agents in foods
industry as food additive (Gidley et al., 1991). Besides, it also possessed high viscosity and
excellent adhesion properties (Thakur et al., 2017) once contact with water that enhance the
functional property in development of the products and characterizing materials
(Bhattacharya and Kumar 2008). ………….Furthermore, water holding capacity also
important factor that can affect the properties of TSG. Water holding capacity (WHC) refers
to amount of water held or absorbed when external force is applied to the hydrated sample.
Water holding capacity (WHC) also includes extraction yield and stability of
………………………………

3.2.3 Functional properties of seed gum

Tamarind seed gum (TSG) also has functionalities in food system. According to
Mohamed et al. (2015), TSG are able to form gels over wide range of pH and with or without
acid base in the presence of sucrose or sugar (Table 2.2). ……………………
…………………… …………………………… ……………………… and mucoadhesive
ability (Mohamed et al., 2015; Chawananorasest et al., 2016). Moreover, tamarind seed gums
(TSG) are easily soluble in warm water compared to cold water to produce high viscous
mucilaginous gel and adhesivity. (Rao and Srivastava, 1973). TSG also displays water
soluble properties and possess tendency of fast degradability in aqueous. As reported by
Saikia et al. (2017), the melting point of TSG was found to be 250ºC to 260ºC in hot water
due to its ability on water retention capacity. Thus, TSG are good to use in pharmaceutical
dosage forms.

Tamarind seed gum (TSG) also compose of mucin-like structure that able to
crystallize
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………….. (Singh et al., 2011; Bashir et al., 2016). TSG also has healing properties
that use for dry eye symptoms, dermal wounds and treat digestive disorder (Mohamed et al.,
2015; Nie and Deters 2013; Ronaldo and Velente 2007).

10
 Table 2.2: Summary of functional properties of tamarind seed gum (TSG)
Findings Reference
TSG are able to form gels over wide range of pH with or Mohamed et al. (2015)
without acid base in the presence of sucrose or sugar
TSG are easily soluble in warm water compared to cold water Rao and Srivastava (1973)
to produce high viscous of mucilaginous gel and adhesivity.
TSG compose of mucin-like structure that allows to provide Singh et al. (2011); Bashir
sustained release that widely used in pharmaceutical and foods. et al. (2016)
TSG possess higher antioxidant content that can against lipid Reis et al. (2016); Sheilla
peroxidation, therefore the seeds can provide higher nutritional et al. (2015).
value.
TSG displays water soluble properties and possess tendency of Meenakshi and Ahuja
fast degradability in aqueous. (2015)
3.3 Whey protein isolate (WPI)

3.3.1 Physicochemical characteristics

Protein that derived from whey usually form gel and aggregates since whey protein
isolate was dominated by 50% of β-lactoglobulin of total protein (Homer et al., 2017). Whey
protein used as emulsifiers by adsorbing the oil droplet’s surface during homogenization.
Coalescence and aggregation may occurred at this process.
……………………………………………………………………
…………………………….. Table 2.3 provides further information on influencing factors on
characteristics of WPI based on several previous studies.

Besides, NaCl concentration also affected by turbidity. Turbidity varies if different

concentration of NaCl was used. At higher concentration of NaCl (72mM), WPI soluble will
aggregate and form smaller particles. …………………………… …………………………..
………………………………………. ………………………………. that cause different
aggregate shape and size (Ryan et al., 2012).

As opposed to the study done by Edwards and Geoffrey (2014), Ryan et al. (2012)
used…………………………………………………..
………………………………………….
………………………………………………………………… ………………………
…………………… ……………………………………….. …………………… ………

.
11
Table 2.3: Summary of factors that influence size and structure aggregation of WPI

Heating process: Depends on temperature used

The higher the temperature used will result Edwards and Geoffrey (2014);
in aggregation and denaturation of protein Bryant and McClements (1998)
 Changed in physical sources:
electrostatic interaction, hydrogen
bonds & disulphide bonds
Salt concentration = ionic strength
WPI properties will get affected at ionic Ryan et al. (2012); Ju and Kilara
strength = 0 to 100mM NaCl (1998).
 At higher concentration (72mM),
WPI will aggregate and form smaller
particless
 At more than 100mM concentration
(108mM), WPI formed soluble
aggregate, lower yield stress and
viscosity

3.3.2 Functional properties

The major protein in WPI; β-lactoglobulin and α-lactalbumin have different

functional properties that can loss the solubility and form aggregation by influenced from pH
and temperature (Bonnaillie and Tomasula, 2009). The separation and extraction of these two
proteins can be utilized from different temperature and pH that will lead to fractionation.
Fractionation is well known method of precipitation from strong acid used such as
hydrochloric acid (Bonnaillie and Tomasula, 2012). ……………… ………………………
…………………… ………… ……………………………… ………………………………
………………… …………………………… ……………………… …………
…………………………………………………………..

12
3.4 Oil-in-water emulsions

3.4.1 Droplet characteristics and pH

Factors that contributed to the stability of the emulsions are the droplet size
distribution and the average size of the oil droplets. ……………………. the size of droplets
and distribution (Hebishy et al., 2017). Oil droplets have to be stable to avoid oil and
aqueous phase form spontaneous separation. By increasing the viscosity of the continuous
phase, the oil droplet ……………………..
………………………………………………………….

According to Floury et al. (2000), higher degree of the flocculation increase the
droplet size. Besides, volume fraction also increase ………………………………
………………………………… …………… ………………………
…………………………………………………………………………… when insufficient
amount of protein (Hebishy et al., 2017).

3.4.2 Flow properties

Flow properties of protein and polysaccharides are different since the size of the
molecules varied. The viscosity of the polysaccharide in the solution is higher than protein
since the polysaccharides possess larger molecules than protein due to occupy larger
hydrodynamic molecules (Goh et al., 2014). ………………………………… ……………
…………………………… ……………………………………
………………………………….
………………………………………………………………………

On the other hand, different viscosity will occurred due to condition of extraction gum
for example extraction temperature. The viscosity of the emulsions decreased as extraction
temperature increase and lead to increase of apparent viscosity. The irreversible change in the
molecular structure and conformation are lowering the viscosity of the gum. Besides, the
emulsion will getting stable when higher viscosity was induced from condition of extraction
with large molecule weight of polysaccharides (Amid and Mirhosseini, 2013).

13
3.4.3 Stability

Creaming is the unstable process where emulsion droplet move to the top of the
solution in container that caused by the effect of gravity due to density difference between
continuous phase and dispersed phase and in contrast, the emulsion that do not undergo
creaming, the droplet do not move due to the gravitational force. This process involves the
spatial rearrangement of droplets. Main factors that contributed to stability of oil-in-water
emulsion are …………………… ……………… ……………… ………………
……………… ………………… ……………………… ………………………
……………………… …………………………………. (Robins 2000; Aben et al., 2012).

The higher gum concentration, the more gel will formed and thus increased emulsion
and inhibit the creaming. To make the emulsion stable and increased, the high-molecular
weight polysaccharides can be used since it can prevent formation of droplets getting close
(Ercelebi and Ibanoglu 2006). From the study conducted by Khouryieh et al. (2014), ………..

The associative and segrerative phase separation as shown in Figure 2.2 This
biopolymer-solvent interaction influenced by pH, ionic strength, molecular weight,
temperature, biopolymer type, flexibility, hydrophilicity/hydrophobicity (Jha et al., 2014; Cao
et al., 2015).

Figure 2.2: Associative and seggretative phase separation (Ji-Yeon et al., 2014)

For phase separation, thermodynamic incompatibility can be occurred. This

phenomenon promotes association between same molecules and inhibit complexes between
polysaccharides and proteins. ………… ……… ……… ………… ……… ………
……………………………………………...

14
2.3.4 Effects of protein-polysaccharide interaction on physicochemical properties and
stability

Polysaccharides possess nature in hydrophilic in aqueous solution and help to control

the thickening, gelling and acting as stabilizing agent whereby, protein play major roles in the
stabilization and formation of emulsions with the presence of polysaccharides (Ghosh &
Bandyopadhay, 2012). Table 2.4 depicts significant findings from previous studies utilizing
protein-polysaccharide interactions to stabilize various emulsion systems.
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………In previous study, (WPI) and xanthan/guar gum was used as
stabilizers in fish oil-in-water emulsion. The finding showed that the smaller the number of
droplets size, the higher the stability that could achieved by emulsions at different level of
gum concentration (0.05% to 0.30%). This stability was depended on the developed surface
in aqueous solution (Chitlaya et al., 2016).

Table 2.4: Summary effect protein-polysaccharide interaction on emulsion properties

Type of Type of protein- Findings on emulsion Reference
emulsion polysaccharide properties
used
Fish oil-in-water Xanthan/guar gum The smaller the number of the Chitlaya et
emulsion with whey protein droplets, the higher stability al. (2016)
isolate (WPI) that achieved by emulsion
 depends on the
developed surface in
the aqueous solution
Rice bran oil-in- Gum Arabic, pH = or near IEP Charoen et
water emulsion modified starch  unstable emulsion al. (2011)
with whey protein which is flocculation
will be formed and
lead to more
aggregation
pH far from IEP
 the emulsion will be
stable since present of
forces.
Soya-oil-in- Basil seed gum Depends on the viscosity of Osano et al.
water emulsion (crude, purified, protein-polysaccharides. (2014)
protein-depleted)  Viscosity is higher
when gum
concentration increase
15
 and thus lead to
stability of the
emulsions.

CHAPTER 4

(DIRECTLY TO BE ADOPTED FROM THE ARTICLE AND AT LEAST COVER

TWO EXPERIMENTS TO ACHIEVE THE FIRST OBJECTIVE)

MATERIAS AND METHODS

4.1 Materials (MUST BE PROVIDED)

The mature tamarind fruits (Tamarind Indica L.) will be obtained from local village of

Gong Badak. The shells of tamarind fruit were peeled and the seeds were taken. The seeds

then were stored in freezer for further analysis.

16
4.2 Extraction of tamarind seed gum (TSG)

The mature seed will be homogenized with cold distilled water with ratio 1:1 to form

slurry by using ………………………………modified from (modified from Khullar et al.,

1998).

4.3 Preparation of TSG-WPI oil-in-water emulsions

Oil-in-water emulsion will be prepared by using different combinations of tamarind

seed gum (TSG): 0.25%; 0.50%; 0.75% and whey protein isolate (WPI): 1.0%; 2.0%. A total

of 18 different formulations of emulsions with 3 replications.

…………………………………………………

4.4 Determination of physicochemical properties of TSG-WPI oil-in-water emulsions

4.4.1 pH

A pH meter (HI 2211 pH/ORP meter, HANNA) will be used to determine pH value of

the emulsions. The pH meter was calibrated by using ………………………….

4.4.2 Flow behaviour

0.5 ml fresh emulsions ……..of rheometer (Discovery Hybrid Rheometer, DE 19720,

New Castle) and 300s of conditioning process. The shear rate will be adjusted ………………

(modified from Malinauskyte and Leskauskaite, 2013; Nor Hayati et al. 2009).

17
4.5 Determination of stability properties of TSG-WPI oil-in-water emulsions

4.5.1 Creaming stability

………………………………………..

4.5.2 Oxidative stability

……………………………………………..

4.6 Experimental design and statistical analysis (MUST BE PROVIDED)

4.6.1 Experimental design

In order to achieve the objectives of this experiment, tamarind seed gum (TSG) and

whey protein isolate (WPI) will be used as independent variables at different levels

(treatments); TSG (0.25%, 0.50%, 0.75%); WPI (1%, 2%). The responses to this study are

physicochemical properties and stability parameters (dependent variable). A 3 × 2 full

factorial design will be used and the treatment were assigned to the experimental units

(emulsions) based on a completely randomized design in this study. There will be eighteen

experiment units resulting from six treatments and three independent replications. Table 3.1

summarized the experimental design used in this study. Figure 3.1 illustrates the

randomization procedure to be applied in this study.

Table 3.1 Summary of Experimental Design

Experimental Design Components Description

18
Experimental Unit

Factors

Treatments

Control sample (if any)

Treatment Arrangement

Assignment Rule

Replication

Total Number of Experimental Unit

Responses

Treatment Layout

Sample Layout

19
 Diagram of Experimental Design

Figure 3.1 Randomization Procedure

4.6.2 Statistical analysis (You will be better understand after we have done the related

lab session)

All treatments will be prepared in triplicate (n=3). Two-way analysis of variances

(ANOVA) will be carried out to determine the interaction effect of TSG at different

concentrations with different level of emulsifiers (WPI). If there was an interaction effect

(P<0.05) for both independent variables towards dependent variables (responses), then One-

way ANOVA together with Tukey’s multiple comparison will be used to determine the

simple effect. If there was no interaction effect (P>0.05), the One-way ANOVA and Tukey’s

multiple comparison will be carried out considering separate (main) effects of each TSG and

WPI. Data will be analysed by using Minitab 18.0 and presented as mean ± standard

deviation with significant letter (if any).

20
CHAPTER 5 (100 – 150 WORDS – 1/3 page)

EXPECTED RESULTS

21
 REFERENCES
(MINIMUM 15 REFERENCES FROM RESEARCH PAPERS AND MAXIMUM 3
REFERENCES FROM REVIEW PAPERS)

AbdolMaleki, K., Mohamadifar, M.A., Mohammadi, R., Fadavi, G. and Meybodi, N.M.
2016. The effect of pH and salt on the stability and physicochemical properties of oil-in-
water emulsions prepared with gum tragacanth. Carbohydrate Polymers 140: 342-348.
Akajiaku, L.O., Justina, N.N., Ngozika, C.O., Njideka, E.N. and Egbeneke, C.O. 2014.
Proximate, mineral and anti-nutrient composition of processed (soaked and roasted)
tamarind (Tamarindus indicia) seed nut. Current Research in Nutrition and Food Sciences
2(3): 136-145.
Amid, B.T. and Mirhosseini, H. 2013. Shear flow behaviour and emulsions stabilising effect
of natural polysaccharides-protein gum in aqueous system and oil-in-water emulsions.
Colloids and Surfaces B: Biointerfaces 103:430-440.
Alvarenga, M.S.M., Rodriguez, E.Y.M., Amezquita, L.E.G., Olivas, G.I., Flores, P.B.Z.,
Muniz, C.H.A. and Sepulveda, D.R. 2004. Effect of Maillard reaction conditions on the

22
 degree of glycation and functional properties of whey protein isolate-Maltodextrin
conjugates. Food Hydrocolloids 38:110-118.
Belitz, H.D., Grosch, W. and Schieberle, P. 2004. Food Chemistry (3rd edition). Springer-
Verlag: Berlin Heidelberg.
Brewer, D.R., Franco, J.M. and Garcia-zapateiro, L.A. 2015. Rheological properties of oil-in-
water emulsions prepared with oil and protein isolates from sesame (Sesamum indicum).
Food Science and Technology 36(1): 64-69.
Charoen, R., Jangchud, A., Jangchud, K., Harnsilawar, T., Naivikul, O. and McClements,
D.J. 2011. Influence of biopolymers emulsifier type on formation and stability of rice
bran oil-in-water emulsion: whey protein, gum Arabic and modified starch. Journal of
Food Science 76(1): 165-172
Chawananorasest, K., Saengtongdee, P. and Kaemchantuek, P. 2016. Extraction and
characterization of tamarind (Tamarind indicia L.) seed polysacharide (TSP) from three
different sorces. Molecules 21(6): 775

23
 WORKS SCHEDULE

June
May

Sept
Mar

July

Aug

Nov
Apr

Dec
Feb

Oct
List of technical work

Preliminary study/Literature review x x x

Proposal writing x x x x
Gum extraction and emulsion preparation x x x
Rheological (flow behavior) analysis x x
pH analysis and droplet size analyses x x x
Creaming stability analysis x x
Lipid oxidation analysis x x x
Statistical analysis x x x x x x
Draft thesis and revision x x x x x
Final report x x x x
Thesis submission x

24
 APPENDICES
Please provide your original research article (complete – as a separate attachment) and
five main references used in Chapter 2 (snap shot first page only) and paste them HERE

25