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RISThe effect of fat substitutes on the time dependent rheological of low fat sesame paste/date syrup blends (Halwa-Ardeh)
The time-dependent flow behavior of reduced fat sesame paste/date syrup blends were assessed using Brookfield
rotational viscometer as a function of fat replacers (guar gum, Xanthan, and modified starch) and shearing time. Two...
Study of stability characteristics of sesame milk: effect of pasteurization temperature, additives, and homogenisation pressure
Stability of oilseeds milk such as sesame milk is an important quality scale that is a necessity for consumer acceptance. This study addresses the effect of pasteurisation temperature (65, 75, 85 and 95 °C), xanthan gum (0, 0.03, 0.06 and 0.09 g/100...
Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test
The viscoelastic (transient and dynamic) and time-dependent rheological behaviors of XG (xanthan
gum), SSG (sage seed gum) and their blends at various ratios (1-3, 1-1, and 3-1 SSG-XG) and temperatures
(10, 30, and 50C) were...
Synergistic interaction of Balangu seed gum with selected food hydrocolloids: the rheological investigation
and tasteless gum. In the present study, the effects of different substitution levels of Xanthan gum (XG), Locust bean gum (LBG) and Guar gum (GG) with Balangu seed gum (BSG) were studied in the mixing ratios of 1:1, 1:3 and 3:1 at the total concentration of 1...
Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties
Herein, oscillatory rheological measurements were performed to study the interaction behavior of xanthan gum‐sage seed gum blends at different ratios (SSG‐XG: 1–0, 3–1, 1–1, 1–3, 0–1), from the dynamic viscosity behavior, relaxation spectrum...
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...
Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design
In the present study 20 reduced fat and egg mayonnaise samples were produced with different levels of three fat replacers (xanthan, guar and pregelatinized corn starch) and egg/soy milk mixture as egg alternative. Different characteristics including...
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...