Influence of Sodium Acetate and Sodium Chloride on Emulsion Capacity and Stability of Mushroom Varieties
Authors/Creators
- 1. Department of Chemistry, Bamidele Olomilua University of Education, Science, and Technology, Ikere, Ekiti State, Nigeria
- 2. Department of Science Education, Bamidele Olomilua University of Education, Science, and Technology, Ikere, Ekiti State, Nigeria
- 3. Department of Agricultural Economics and Extension, Landmark University, Omu-Aran, Kwara State, Nigeria
Description
The effects of sodium acetate and sodium chloride salts (2-8%) on emulsion capacity (EC) and emulsion stability (ES) of mushroom samples (Lentinus subnudus Berk (M1), Chlorophyllum molybditis (M2), Volvariella esculenta (M3), Coprinus tramentarius (M4), Pleurotus ostreatus Jacq (M5), Termitomyces microcarpus (M6) and Pleurotus pulmonarius (M7) have been studied using standard methods. EC findings for water samples (%) were: 76.26 (M2) to 87.26 (M6), while EC values for all salt concentrations were 2% (67.26-78.18), 4% (60.48-78.18), 6% (64.48-78.18%) and 8% (64.48-78.18). At p < 0.05, there were no substantial differences. The ES of most mushrooms was found to be stable between 1 and 4h in both water and different salt concentrations. The findings showed that the two salts used at different concentrations had no significant impact on emulsion capability and stability.