Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum
The effect of different drying methods, oven drying (40–80 °C), freeze drying (−40 °C) and vacuum oven drying (100 mbar, 50 °C) on the rheological and textural properties, and color changes of wild sage seed gum were investigated in this study. The results showed that the apparent viscosity of gum s...
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| Veröffentlicht in: | Journal of food science and technology 2015-11, Vol.52 (11), p.7361-7368 |
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| creator | Salehi, Fakhreddin Kashaninejad, Mahdi |
| description | The effect of different drying methods, oven drying (40–80 °C), freeze drying (−40 °C) and vacuum oven drying (100 mbar, 50 °C) on the rheological and textural properties, and color changes of wild sage seed gum were investigated in this study. The results showed that the apparent viscosity of gum solution (0.6 %
w/w
), was varied from 0.162 to 0.344 Pa × s (60 s
−1
), and freeze-dried gum exhibited the highest viscosity value among all dried gums. Standard error (SE) and correlation coefficient (R) methods were selected for carrying out the error analysis due to the best fit model and the Heschel-Bulkley’s model was found the suitable to describe the flow behavior of gum solution over the whole experimental range. The amounts of hardness, stickiness, consistency and adhesiveness of wild sage seed gum gel (3 %
w/w
) were changed from 45.7 to 78.2 g, 9.8 to 17.0 g, 340.4 to 794.8 g.s, and 91.4 to 159.2 g.s at different drying condition. The rise in temperature had a negative effect on the color changes (high ΔE) and brightness (low L
*
) of gum solution. |
| doi_str_mv | 10.1007/s13197-015-1849-5 |
| format | Article |
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w/w
), was varied from 0.162 to 0.344 Pa × s (60 s
−1
), and freeze-dried gum exhibited the highest viscosity value among all dried gums. Standard error (SE) and correlation coefficient (R) methods were selected for carrying out the error analysis due to the best fit model and the Heschel-Bulkley’s model was found the suitable to describe the flow behavior of gum solution over the whole experimental range. The amounts of hardness, stickiness, consistency and adhesiveness of wild sage seed gum gel (3 %
w/w
) were changed from 45.7 to 78.2 g, 9.8 to 17.0 g, 340.4 to 794.8 g.s, and 91.4 to 159.2 g.s at different drying condition. The rise in temperature had a negative effect on the color changes (high ΔE) and brightness (low L
*
) of gum solution.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-015-1849-5</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Color ; Correlation coefficient ; Dehydration ; Food ; Food Science ; Freeze drying ; Fruits ; Investigations ; Molecular weight ; Nutrition ; Original Article ; Rheology ; Seeds ; Shear stress ; Studies ; Viscosity ; Yield stress</subject><ispartof>Journal of food science and technology, 2015-11, Vol.52 (11), p.7361-7368</ispartof><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c386t-9f01afc5b428b5dfb1609cf467aeac2ce6170581f8cc4334ede2aa98205f8dde3</citedby><cites>FETCH-LOGICAL-c386t-9f01afc5b428b5dfb1609cf467aeac2ce6170581f8cc4334ede2aa98205f8dde3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s13197-015-1849-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s13197-015-1849-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Salehi, Fakhreddin</creatorcontrib><creatorcontrib>Kashaninejad, Mahdi</creatorcontrib><title>Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><description>The effect of different drying methods, oven drying (40–80 °C), freeze drying (−40 °C) and vacuum oven drying (100 mbar, 50 °C) on the rheological and textural properties, and color changes of wild sage seed gum were investigated in this study. The results showed that the apparent viscosity of gum solution (0.6 %
w/w
), was varied from 0.162 to 0.344 Pa × s (60 s
−1
), and freeze-dried gum exhibited the highest viscosity value among all dried gums. Standard error (SE) and correlation coefficient (R) methods were selected for carrying out the error analysis due to the best fit model and the Heschel-Bulkley’s model was found the suitable to describe the flow behavior of gum solution over the whole experimental range. The amounts of hardness, stickiness, consistency and adhesiveness of wild sage seed gum gel (3 %
w/w
) were changed from 45.7 to 78.2 g, 9.8 to 17.0 g, 340.4 to 794.8 g.s, and 91.4 to 159.2 g.s at different drying condition. The rise in temperature had a negative effect on the color changes (high ΔE) and brightness (low L
*
) of gum solution.</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Color</subject><subject>Correlation coefficient</subject><subject>Dehydration</subject><subject>Food</subject><subject>Food Science</subject><subject>Freeze drying</subject><subject>Fruits</subject><subject>Investigations</subject><subject>Molecular weight</subject><subject>Nutrition</subject><subject>Original Article</subject><subject>Rheology</subject><subject>Seeds</subject><subject>Shear stress</subject><subject>Studies</subject><subject>Viscosity</subject><subject>Yield 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Technol</stitle><date>2015-11-01</date><risdate>2015</risdate><volume>52</volume><issue>11</issue><spage>7361</spage><epage>7368</epage><pages>7361-7368</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The effect of different drying methods, oven drying (40–80 °C), freeze drying (−40 °C) and vacuum oven drying (100 mbar, 50 °C) on the rheological and textural properties, and color changes of wild sage seed gum were investigated in this study. The results showed that the apparent viscosity of gum solution (0.6 %
w/w
), was varied from 0.162 to 0.344 Pa × s (60 s
−1
), and freeze-dried gum exhibited the highest viscosity value among all dried gums. Standard error (SE) and correlation coefficient (R) methods were selected for carrying out the error analysis due to the best fit model and the Heschel-Bulkley’s model was found the suitable to describe the flow behavior of gum solution over the whole experimental range. The amounts of hardness, stickiness, consistency and adhesiveness of wild sage seed gum gel (3 %
w/w
) were changed from 45.7 to 78.2 g, 9.8 to 17.0 g, 340.4 to 794.8 g.s, and 91.4 to 159.2 g.s at different drying condition. The rise in temperature had a negative effect on the color changes (high ΔE) and brightness (low L
*
) of gum solution.</abstract><cop>New Delhi</cop><pub>Springer India</pub><doi>10.1007/s13197-015-1849-5</doi><tpages>8</tpages></addata></record> |
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| subjects | Chemistry Chemistry and Materials Science Chemistry/Food Science Color Correlation coefficient Dehydration Food Food Science Freeze drying Fruits Investigations Molecular weight Nutrition Original Article Rheology Seeds Shear stress Studies Viscosity Yield stress |
| title | Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum |
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