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RISSteady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties
The rheological properties of food hydrocolloids are remarkably influenced by the quality of solvent/cosolutes in a food system. In this work, the steady shear flow behavior of sage seed gum (SSG, 0.5% w/w) at the presence of different levels...
Dynamic rheological properties of sage seed gum as affected by concentration
Wild sage seed is a small, rounded and mucilaginous seed, which comes from Salvia macrosiphon. Sage seed gum (SSG) has shown interesting functional properties which is comparable with some food hydrocolloids like xanthan. Dynamic rheological...
Biopolymer Interaction Elaborating Using Viscoelastic Relaxation Spectra and Fracture Properties
Herein, oscillatory rheological measurements were performed to study the interaction behavior of xanthan gum-sage seed gum blends (SSG-XG), from the relaxation spectrum and fracture properties points of view at 10-90 °C. Among different temperatures...
Rheological interaction of sage seed gum with xanthan in dilute solution
seed gum (SSG) as a novel hydrocolloid with xanthan gum (XG) was studied in the dilute region. The intrinsic viscosity of the XG-SSG mixture at five blending ratios (100:0, 75:25, 50:50, 25:75, 0:100) and three temperatures (25, 40 & 55°C...
The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels
Effect of pH (4.5-7.5) and Ca+2 (0.01-0.5 M) on gelation of single and mixed systems of 10% β-lactoglobulin (BLG) and 1% basil seed gum (BSG) were investigated. The gelling point of BLG and BSG gels were strongly pH-dependent and stiffer gels formed...
Effect of selected food hydrocolloids on the physical properties of mayonnaise
introduces using basil seed gum and wild sage seed gum in compared to guar gum, as natural stabilizers for mayonnaise. The rheological properties, droplets characteristics and stability of mayonnaises were investigated at two concentration levels (0.3 & 0...
Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration
The present work dealt with investigating physicochemical, barrier, mechanical and surface properties of sage seed gum (SSG) edible films as a function of plasticiser type (glycerol and sorbitol) and oncentration (20, 40, 60, 80 & 100, w/w%). Based...
Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing
In recent times computer vision employing image processing techniques has been developed rapidly in order to quantitatively characterize of foods. In this study, effect of cress seed gum as a novel gluten substitute and xanthan gum (1 % base...
The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream
In the present paper, the functionality of basil seed gum (BSG), guar gum (GG) & their blend (MGB,
50:50), at the concentration of 0.35, 0.45, 0.50 and 0.55%, related to the rheological, physical and sensory characteristics of low fat ice...
Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology
Herein, the rheological interaction of various SSG (sage seed gum) and GG (guar gum) blends were elaborated. With increasing SSG fraction, the extent of viscosity reduction in the range of 0.01-316s-1 increased from 58.68 for GG to 832.73 times...