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Information Journal Paper

Title

EFFECT OF FREEZING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF BALANGU SEED GUM

Pages

  15-30

Abstract

 Background and objectives: Thermal treatments were effective on rheological and textural properties of HYDROCOLLOID solution and can change functional and color properties.Materials and methods: In this study, under optimum conditions, BALANGU SEED GUM were extracted and dried. Then, concentration of 0.2% (w/w) of gum were prepared for determine rheological and color Characteristics and concentrations of 3, 4% (w/w) for of textural properties, and then subjected to FREEZING TREATMENTS (-18 and -25oC for 24 h). Apparent viscosity and flow behavior were measured at 25oC by Brookfield rotational viscometer and fitted with power law, casson and bingham models. Compression tests were conducted by using a TEXTURE analyzer and characteristics like hardness, consistency and adhesiveness were measured.Results: Power law model well described non-newtonian pseudo plastic behavior of the highest hardness; value of BALANGU SEED GUM gels (3%) was observed in sample treated at -25oC for 24 h, 8.5gr.Conclusion: Therefore, BALANGU SEED GUMs can be suggested as a textural and rheological modifier in formulation of foods exposed to FREEZING TREATMENTS.

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    APA: Copy

    ZAMENI, A., KASHANINEJAD, M., ALAMI, M., & SALEHI, F.. (2015). EFFECT OF FREEZING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF BALANGU SEED GUM. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 7(1), 15-30. SID. https://sid.ir/paper/240140/en

    Vancouver: Copy

    ZAMENI A., KASHANINEJAD M., ALAMI M., SALEHI F.. EFFECT OF FREEZING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF BALANGU SEED GUM. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2015;7(1):15-30. Available from: https://sid.ir/paper/240140/en

    IEEE: Copy

    A. ZAMENI, M. KASHANINEJAD, M. ALAMI, and F. SALEHI, “EFFECT OF FREEZING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF BALANGU SEED GUM,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 7, no. 1, pp. 15–30, 2015, [Online]. Available: https://sid.ir/paper/240140/en

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