THE EFFECT OF THERMAL TREATMENTS ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF BASIL SEED GUM

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ZAMENI A.; KASHANINEJAD M.; SALEHI F.

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Journal: Journal of Food Technology and Nutrition Year:2015 | Volume:12 | Issue:4 (48) Page(s): 5-16

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Title

THE EFFECT OF THERMAL TREATMENTS ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF BASIL SEED GUM

Author(s)

ZAMENI A. | KASHANINEJAD M. | SALEHI F. | Issue Writer Certificate

Keywords

BASIL SEED GUMQ2

RHEOLOGYQ2

TEXTUREQ2

THERMAL TREATMENTQ1

Abstract

Introduction: Hydrocolloids (gums) are components of food ingredients that are affected by THERMAL TREATMENTs during transportation, processing, storage and distribution of food. In this study, the effect of heat treatment on the color changes, rheological and textural (firmness, adhesiveness and consistency) properties of BASIL SEED GUM are investigated. Materials and Methods: BASIL SEED GUM is extracted in order to evaluate the rheological, textural properties and color. Solutions with different concentrations were prepared and were subjected to different THERMAL TREATMENTs (25, 50, 75, 100, 121oC, for 20 min). Results: Applied THERMAL TREATMENTs increased the viscosity of BASIL SEED GUM. TEXTURE of the prepared gels had a good resistence against heat treatments and hardness, adhesiveness and consistency values of BASIL SEED GUM gel (3%) at 121oC were 51.3gr, 23.75 gr/s, 211.99 gr/s. By increasing the temperature of the treatment, the color of the samples became brighter (increase in L).Conclusion: The results indicated that BASIL SEED GUM has pseudoplastic behavior and Power law model is suitable to evaluate it.

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APA: Copy

ZAMENI, A., KASHANINEJAD, M., & SALEHI, F.. (2015). THE EFFECT OF THERMAL TREATMENTS ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF BASIL SEED GUM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 12(4 (48)), 5-16. SID. https://sid.ir/paper/143283/en

Vancouver: Copy

ZAMENI A., KASHANINEJAD M., SALEHI F.. THE EFFECT OF THERMAL TREATMENTS ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF BASIL SEED GUM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2015;12(4 (48)):5-16. Available from: https://sid.ir/paper/143283/en

IEEE: Copy

A. ZAMENI, M. KASHANINEJAD, and F. SALEHI, “THE EFFECT OF THERMAL TREATMENTS ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF BASIL SEED GUM,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 12, no. 4 (48), pp. 5–16, 2015, [Online]. Available: https://sid.ir/paper/143283/en

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