Functional properties of Balangu seed gum over multiple freeze–thaw cycles

In this study, the effect of three freeze/thaw cycles (FTCs), two freezing temperatures and different gum concentrations on some functional properties of Balangu seed gum (BSG), including the time-independent and -dependent rheological properties, textural characteristics, and emulsifying and foaming capabilities were investigated. BSG exhibited strong shear thinning and thixotropy that were influenced by the FTCs. Freeze/thaw treatments increased the yield stress, consistency coefficient, initial and equilibrium shear stresses, while the flow behavior index remained almost constant, although the impact of lower temperature and higher concentration was more pronounced. BSG demonstrated an excellent water holding capacity, so that no syneresis was observed during the FTCs. Textural, emulsifying and foaming properties of BSGs were enhanced by concentration increment and FTCs. The results indicated excellent functional properties of BSG, which can be used in frozen foods to decrease the destructive effects of ice crystals growth. •Freeze/thaw cycle, freezing temperature & concentration affected the BSG properties.•The viscosity of BSG increased after freezing/thawing cycles irreversibly.•BSG maintained its capacity to form stable emulsion and foam after freezing/thawing.•Textural attributes of BSG gel remained stable over 3 freeze/thaw cycles.•BSG could be a good choice in frozen foods to reduce ice crystal damages.