RHEOLOGICAL PROPERTIES, TEXTURE AND COLOR OF BALANGU (LALLEMANTIA ROYLEANA) SEED GUM AFFECTED BY DIFFERENT TEMPERATURES

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ZAMENI AKEFE; KASHANINEJAD MAHDI; AALAMI MEHRAN; SALEHI FAKHREDDIN; SHIRVANI GITI

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Journal: Iranian Journal of Biosystems Engineering Year:2015 | Volume:46 | Issue:2 Page(s): 185-192

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Title

RHEOLOGICAL PROPERTIES, TEXTURE AND COLOR OF BALANGU (LALLEMANTIA ROYLEANA) SEED GUM AFFECTED BY DIFFERENT TEMPERATURES

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Keywords

HYDROCOLLOIDQ2

GELQ3

PENETRATION TESTQ2

VISCOSITYQ3

Abstract

HYDROCOLLOIDs (gums) are used in food science to control and improve texture, taste and also to increase stability. Most food processings cause changes in rheological and textural properties of the food. In this study, the effects of thermal treatments on color changes, rheological and textural (firmness, adhesiveness and consistency) properties of Balangu seed gum were investigated. Balangu seed gum was extracted and to evaluate the rheological properties and color, solutions with concentrations of 0.2 %(w.w) and to evaluate the textural properties, gum solutions (concentrations of 3 and 4% (w.w)) were prepared and treated under different Temperatures of 25, 50, 75, 100, 121oC, for 20 min. Viscosities of gum solutions were assessed at 25oC through Brookfield rotational viscometer and fitted by the power law, Casson and Bingham models. Fitted results indicate that Balangu seed gum possesses pseudoplastic behavior and Power law model is appropriate to evaluate it (R2=0.99). Balangu seed gum did not tolerate the high temperature of (121oC), but the texture of the prepared GELs show adequate resistance against heat treatments. Hardness and consistency of Balangu seed GEL (3%) following heat treatment of 121°C were recorded as 10.6gr and 32.48gr.s, respectively. In addition, with increase in temperature, the color of samples became darker (decrease in L).

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APA: Copy

ZAMENI, AKEFE, KASHANINEJAD, MAHDI, AALAMI, MEHRAN, SALEHI, FAKHREDDIN, & SHIRVANI, GITI. (2015). RHEOLOGICAL PROPERTIES, TEXTURE AND COLOR OF BALANGU (LALLEMANTIA ROYLEANA) SEED GUM AFFECTED BY DIFFERENT TEMPERATURES. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 46(2), 185-192. SID. https://sid.ir/paper/144412/en

Vancouver: Copy

ZAMENI AKEFE, KASHANINEJAD MAHDI, AALAMI MEHRAN, SALEHI FAKHREDDIN, SHIRVANI GITI. RHEOLOGICAL PROPERTIES, TEXTURE AND COLOR OF BALANGU (LALLEMANTIA ROYLEANA) SEED GUM AFFECTED BY DIFFERENT TEMPERATURES. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2015;46(2):185-192. Available from: https://sid.ir/paper/144412/en

IEEE: Copy

AKEFE ZAMENI, MAHDI KASHANINEJAD, MEHRAN AALAMI, FAKHREDDIN SALEHI, and GITI SHIRVANI, “RHEOLOGICAL PROPERTIES, TEXTURE AND COLOR OF BALANGU (LALLEMANTIA ROYLEANA) SEED GUM AFFECTED BY DIFFERENT TEMPERATURES,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 46, no. 2, pp. 185–192, 2015, [Online]. Available: https://sid.ir/paper/144412/en

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