Effect of Different Drying Methods on Viscosity and Gelation of Lipidium Perfoliatum Seed Gum

Document Type : Research Paper

Authors

1 M.Sc student Department of Food Science and Technology/ Islamic Azad University of Noor Branch

2 faculty member Department of the Food Science and Technology / Islamic Azad University of Noor Branch

3 Faculty Member Department of Food Science and Technology / University of Mashhad

Abstract

The main purpose of the present study is to investigate the effect of air drying, freeze drying and vacuum drying methods on viscosity and Gelation of Lipidium perfoliatum seed gum. Results showed that the viscosity values of samples varied from 0.31 to 1.26 pa.s at (shear rate = 12.23 s-1) and control sample gum exhibited the highest viscosity. Apparent viscosity was decreased by all of drying methods but vacuum drying had the most negative effect on the viscosity. The differences between hot air and freeze dried gums were not significant. Drying methods have significant effect on hardness and adhesiveness changes of gels made of dried gums. The numerical values of hardness and adhesiveness were respectively, in the range of 0.142 to 0.264 (N) and 0.192 to 0.309 (Ns) for the gels prepared from dried gum in various conditions.

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Main Subjects

References

 
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Iranian Journal of Biosystems Engineering
Volume 47, Issue 1
May 2016
Pages 159-166

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History

  • Receive Date: 18 May 2015
  • Revise Date: 25 July 2015
  • Accept Date: 10 January 2016

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