Rheological properties of the gum fractions from psyllium (Plantago psyllium L.)

Authors

  • Fatemeh Raisi Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran;
  • Masoumeh Asadi Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran;
  • Mehran Mohammadian Laboratory of Vice-chancellor for Drug and Food Organization, Shahrekord, Iran;
  • Mohammad Hojjatoleslamy Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran;
  • Narges Samanian Department of Food Engineering, Ferdowsi University, Mashhad, Iran;
Abstract:

Background & Aim:  Psyllium (Plantago psyllium L.) is a native plant that grows widely in India and Iran. Different cases of using psyllium gum for its suitable rheological properties in a wide range of food products exist in nature. Experimental: In this study, different fractions of psyllium gum were extracted by water and alkali treatments. Rheological properties of these fractions were measured by Brookfield rheometer (RV DVIII). The obtained data was fitted by Herschel-bulkly model in three temperatures 30, 60 and 80°C. Results & Discussion: Results indicated that fractions show different behaviours during heating treatment. Recommended applications/industries: According to results of present study, the largest variations were observed in AEG0.5 fraction.

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Journal title

volume 4  issue 2

pages  69- 74

publication date 2013-07-01

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