CHARACTERIZATION OF AN UNKNOWN EXUDATE GUM FROM IRAN: PERSIAN GUM

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RAHIMI SOMAYEH; ABBASI SOLEIMAN; SAHARI MOHAMMAD ALI; AZIZI MOHAMMAD HOSSEIN

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

CHARACTERIZATION OF AN UNKNOWN EXUDATE GUM FROM IRAN: PERSIAN GUM

Author(s)

RAHIMI SOMAYEH | ABBASI SOLEIMAN | SAHARI MOHAMMAD ALI | AZIZI MOHAMMAD HOSSEIN

Keywords

PERSIAN GUM

AMYGDALUS SCOPARIA SPACH

PHYSICOCHEMICAL PROPERTIES

ALMOND

Abstract

PERSIAN GUM (PG) IS A TYPE OF EXUDATE GUM WHICH NATURALLY SECRETES FROM THE BARKS OF MOUNTAIN ALMOND TREES (AMYGDALUS SCOPARIA SPACH).THE GUMS ARE COLLECTED FROM TWO PROVINCES (FARS AND EASTERN AZERBAIJAN) AND AFTER THAT THEY ARE CATEGORIZED AT 4 LEVELS BASED ON COLOR, THEN PULVERIZED AND SOME OF THEIR PROPERTIES INVESTIGATED. OUR FINDINGS SHOW THAT PG IS AN ACIDIC GUM (PH=4.4±0.02), WITH MODERATE MOISTURE (8.8±0.30% W/W), LOW PROTEIN (0.20±0.006% W/W) AND FAT (0.35±0.18% W/W) CONTENTS. ITS SPECIFIC ROTATION IS LEVOROTATORY AND THE WATER ABSORPTION CAPACITY AND COLD WATER INSOLUBLE GEL ARE 12.65±0.38 G/G AND 71.28±0.26 % W/W, RESPECTIVELY.

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APA: Copy

RAHIMI, SOMAYEH, ABBASI, SOLEIMAN, SAHARI, MOHAMMAD ALI, & AZIZI, MOHAMMAD HOSSEIN. (2013). CHARACTERIZATION OF AN UNKNOWN EXUDATE GUM FROM IRAN: PERSIAN GUM. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926399/en

Vancouver: Copy

RAHIMI SOMAYEH, ABBASI SOLEIMAN, SAHARI MOHAMMAD ALI, AZIZI MOHAMMAD HOSSEIN. CHARACTERIZATION OF AN UNKNOWN EXUDATE GUM FROM IRAN: PERSIAN GUM. 2013. Available from: https://sid.ir/paper/926399/en

IEEE: Copy

SOMAYEH RAHIMI, SOLEIMAN ABBASI, MOHAMMAD ALI SAHARI, and MOHAMMAD HOSSEIN AZIZI, “CHARACTERIZATION OF AN UNKNOWN EXUDATE GUM FROM IRAN: PERSIAN GUM,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926399/en

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