INVESTIGATION ON THE EMULSIFYING PROPERTIES OF PERSIAN GUM AS A NOVEL FOOD EMULSIFIER

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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

INVESTIGATION ON THE EMULSIFYING PROPERTIES OF PERSIAN GUM AS A NOVEL FOOD EMULSIFIER

Author(s)

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

Keywords

PERSIAN GUM

AMYGDALUS SCOPARIA SPACH

EMULSIFICATION

STABILITY

Abstract

PERSIAN GUM (PG), AN EXUDATE OF WILD ALMOND TREE AMYGDALUS SCOPARIA SPACH, IS ONE OF THE NATURAL HYDROCOLLOIDS WHICH ARE MOSTLY PRODUCED IN IRAN. IN THE PRESENT STUDY, THE EMULSIFYING PROPERTIES OF ITS SOLUBLE FRACTION (SFPG): OIL AT VARIOUS RATIOS [0.25: 1 (E1), 0.5: 1 (E2), 1: 1 (E3), 2: 1 (E4), 1: 2 (E5)] IN COMPARISON TO ARABIC GUM (AG) AS CONTROL [1: 1 (CTL)] HAVE BEEN STUDIED. THE RESULTS HAVE INDICATED THAT HEAT TREATMENT HAS NO EFFECTS ON THE STABILITY OF THE OF SFPG EMULSIONS AGAINST AG EMULSION. AMONG ALL OF THE EMULSIONS, E4 HAS THE HIGHEST EMULSION STABILITY INDEX OVER 5 WEEKS (CA.99% AT FIFTH WEEK AND ROOM TEMPERATURE), MOREOVER THE MEASUREMENT OF OPTICAL DENSITY JUSTIFIES THE GOOD EMULSIFYING PROPERTIES OF E4 (0.8752 IN 500 NM AT FIFTH WEEK) WHICH IS SIGNIFICANTLY MORE THAN CTL (0.3648 IN 500 NM AT FIFTH WEEK). PARTICLE SIZE DISTRIBUTION OF THE SAMPLES IMMEDIATELY AFTER PREPARATION, ILLUSTRATES THAT E4 AND CTL HAS A SIMILAR SHARP CURVES WITH FINE AVERAGE DROPLET DIAMETER (D [4, 3] 0.8ΜM), NEVERTHELESS AT DAY 0, THE EMULSIFYING PROPERTIES OF E4 AND CTL ARE SIMILAR, BUT DURING THE STORAGE FOR 5 WEEKS, E4 SHOWS A HIGHER STABILITY THAN CTL.

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APA: Copy

RAHIMI, SOMAYEH, ABBASI, SOLEIMAN, SAHARI, MOHAMMAD ALI, & AZIZI, MOHAMMAD HOSSEIN. (2013). INVESTIGATION ON THE EMULSIFYING PROPERTIES OF PERSIAN GUM AS A NOVEL FOOD EMULSIFIER. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926419/en

Vancouver: Copy

RAHIMI SOMAYEH, ABBASI SOLEIMAN, SAHARI MOHAMMAD ALI, AZIZI MOHAMMAD HOSSEIN. INVESTIGATION ON THE EMULSIFYING PROPERTIES OF PERSIAN GUM AS A NOVEL FOOD EMULSIFIER. 2013. Available from: https://sid.ir/paper/926419/en

IEEE: Copy

SOMAYEH RAHIMI, SOLEIMAN ABBASI, MOHAMMAD ALI SAHARI, and MOHAMMAD HOSSEIN AZIZI, “INVESTIGATION ON THE EMULSIFYING PROPERTIES OF PERSIAN GUM AS A NOVEL FOOD EMULSIFIER,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926419/en

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