study rheological properties of the mixed basil seed gum with guar and salep gums
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منابع مشابه
The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums
ABSTRACT: The objective of this study was to investigate the effect of different thermal treatments (20-100°C at five levels for 20 min) on rheological properties of basil seed (Ocimum basilicum) and balangu seed (Lallemantia royleana) gums. Power law model well described the non-Newtonian pseudoplastic behaviour of the seeds gums. The apparent viscosity of balangu seed gum was dramatically aff...
متن کاملThe physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer
In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG (0-0.3% w/v) were used for the manufacture and stabilization of oil-in-water emulsions (30% w/w). The results showed that by increasing BSG concentration, the storage (21 days)...
متن کاملStudy of Hydration Kinetics and Rheological Behaviour of Guar Gum
BACKGROUND Guar galactomannan is a plant polysaccharide with extensive applications in food, paper, textile and petroleum industries. The main advantages for using guar are its low cost, easy availability and capacity to form viscous solutions and gels at low concentration. Additionally, chain architecture of guar galactomannan can be selectively modified to tailor properties of guar formulatio...
متن کاملStudies on Leucaena Leucocephala Seed Gum: Rheological Properties
The apparent viscosity (pseudoplastic viscosity) of mucilage of leucaena seed gum was calculated, based on flow curves, obtamed With multiple point viscometer. Attempts were made to correlate the various rheological properties, describIng the_ overall flow behaviOur of gum, with their concentrations. The relationship between N(exponential constant) and concentration was found to be a zero order...
متن کاملRheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums
Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheologic...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۶، شماره ۴، صفحات ۶۱۵-۶۲۵
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