Rheological Properties, Texture and Color of Balangu (Lallemantia royleana) Seed Gum Affected by Different Temperatures

Document Type : Research Paper

Authors

1 MsC Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

3 Assistant Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

4 PhD Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Hydrocolloids (gums) are used in food science in order to control and improve texture, taste and increase stability. Most of food processing causes changes in rheological and textural properties of food. In this study, the effect of thermal treatments on color changes, rheological and textural (firmness, adhesiveness and consistency) properties of Balangu seed gum was investigated. For this purpose, Balangu seed gum extracted and to evaluate the rheological properties and color, solutions with concentration of 0.2 %(w.w) and evaluate the textural properties, solutions with concentrations of 3 and 4% (w.w) of gum were prepared and were performed under different Temperatures (25, 50, 75, 100, 121°C, 20 min). Viscosity of gum solutions were measured at 25°C by Brookfield rotational viscometer and were fitted by the power law, casson and bingham models. Fitted results indicate that Balangu seed gum has pseudoplastic behavior and Power law model is appropriate to evaluate it (R2=0.99). Balangu seed gum did not have the ability to stand against high temperature (121°C), but texture of prepared gels have a good resistance against heat treatments. Hardness and consistency of Balangu seed gel (3%) after heat treatment at 121°C were 10.6gr and 32.48gr.s, respectively. Inaddition, with increasing temperature, the color of samples was darker شقنثقand 32.48gr/s, respectivelyطور گسترده در صنایع غذایی استف(decrease in L).

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AUTHOR(S)
Iranian Journal of Biosystems Engineering
Volume 46, Issue 2 - Serial Number 2
August 2015
Pages 185-192

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History

  • Receive Date: 22 January 2014
  • Revise Date: 18 February 2015
  • Accept Date: 15 April 2015

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