Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

Journal of Food Science and Technology
Akefe ZameniFakhreddin Salehi

Abstract

Hydrocolloids are macromolecular carbohydrates that are added to many foodstuffs to achieve the appropriate rheological and textural properties and to prevent synersis or to increase the viscosity and stability of foodstuffs. In this study the effect of different thermal treatments (25, 50, 75, 100 and 121°C for 20 min) and freezing treatments (-18 and -25 °C for 24 h) on rheological, textural and color change of basil seed gum as a new source of hydrocolloids was investigated. The results demonstrated that basil seed gum solutions had desirable rheological and textural properties. Power law model well described non-newtonian pseudoplastic behavior of basil seed gum in all conditions. When the hydrocolloid samples were heated or frozen, increase in viscosity of basil seed gum solutions was observed. Hardness, adhesiveness and consistency of basil seed gel for control sample were 13.5 g, 16.79, 52.59 g.s, respectively and all increased after thermal treatments. The results revealed that basil seed gum has the excellent ability to stand against heat treatment and the highest hardness, adhesiveness and consistency value of gum gels were observed in sample treated at 121 °C for 20 min. In addition this gum gel has the good ability ...Continue Reading

References

May 25, 2002·Advances in Colloid and Interface Science·David Julian McClements
Dec 25, 2003·Bioresource Technology·J S Melo, S F D'Souza
Nov 24, 2007·Journal of Food Science·T S Meiron, I S Saguy
Dec 1, 2010·Journal of Food Science and Technology·Dipjyoti Saha, Suvendu Bhattacharya
Feb 11, 2014·Carbohydrate Polymers·Naimeh KhazaeiMohammad Jouki
Mar 19, 2014·International Journal of Biological Macromolecules·Fakhreddin SalehiVahid Behshad

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Citations

Nov 5, 2016·International Journal of Biological Macromolecules·Seyed Elias MirabolhassaniSeyed M A Razavi
Nov 15, 2017·International Journal of Biological Macromolecules·Mudasir BashirTanveer Ahmed
Jul 2, 2021·Journal of Food Science and Technology·Renata Alves Fernandes, Edwin Elard Garcia-Rojas
Oct 6, 2018·Ultrasonics Sonochemistry·Amanda Maria Teixeira LagoJaime Vilela de Resende

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