The effect of p H , salts and sugars on the rheological properties of cress seed ( L epidium sativum ) gum

Effect of shear rate (15–600 s −1 ), gum concentration (1–2%), pH (3–9), sucrose (10–40%), lactose (5–15%), NaCl (100–300 m m ) and CaCl 2 (5–50 m m ) was evaluated on apparent viscosity ( η a ), flow behaviour index ( n ), consistency coefficient ( K ) and yield stress ( τ 0 ) indices of cress seed...

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Veröffentlicht in:International journal of food science & technology 2013-12, Vol.48 (12), p.2506-2513
Hauptverfasser: Behrouzian, Fataneh, Razavi, Seyed M. A., Karazhiyan, Hojjat
Format: Artikel
Sprache:eng
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Zusammenfassung:Effect of shear rate (15–600 s −1 ), gum concentration (1–2%), pH (3–9), sucrose (10–40%), lactose (5–15%), NaCl (100–300 m m ) and CaCl 2 (5–50 m m ) was evaluated on apparent viscosity ( η a ), flow behaviour index ( n ), consistency coefficient ( K ) and yield stress ( τ 0 ) indices of cress seed gum ( CSG ) solutions. Different rheological models were used to fit the experimental data, although the H erschel– B ulkley model was found the best model. An increase in gum concentration led to an increase in τ 0 , η a , and k and a decrease in n values. The addition of salts lowered the k value; however, the n value showed slight significant change. The presence of sugar resulted in the enhancement of n , k , τ 0 and η ap values. The existence of yield stress and pseudoplastic behaviour of CSG , its stability against salts, wide range of p H and synergic effect of sugar make it a good thickener and stabiliser in food formulations.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12242