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RISPhysicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera and Gum Tragacanth Coatings during Storage at Different Temperatures
for minimizing
the deleterious effect on product quality. The objective of this study was to
assess the suitability of Aloe vera and gum tragacanth as edible coatings for bell
pepper and to determine their influence on changes...
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...
Preparation and characterization of tragacanth–locust bean gumedible blend films
tThe present work introduces the structure and physicomechanical properties of a novel blend film madefrom binary solutions of gum tragacanth (GT) and locust bean gum (LBG) at different mixing ratios.Apparent viscosities and surface tensions...
Steady 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...
Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends
In this paper, a first robust scheme for in-depth rheological study on the interaction of two attractive hydrocolloids (sage seed gum (SSG) and xanthan gum (XG) at five blending levels (1-0, 3-1, 1-1, 1-3, and 0-1)) was defined by utilizing flow...
VISCOUS FLOW BEHAVIOR OF SOLUTIONS OF GUM EXTRACTED FROM WILD SAGE SEEDS
Sage seed (Salvia macrosiphon) has reasonable amounts of gum with interesting functional properties which is comparable with some commercial food hydrocolloids such as xanthan. Steady shear flow behavior of sage seed gum (SSG) solutions...
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...
Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies
The flow curves and time-dependent rheological behavior of two traditional Iranian hydrocolloids obtained from Salep tubers (wild terrestrial orchids) and Balangu seeds (Lallemantia rolyleana) have been investigated. All ...
Experimental and modeling studies of the flow properties and thixotropy of selected hydrocolloids
with locust bean gum in sucrose solutions (after freezing-thawing treatment). All samples exhibited thixotropic behavior at the concentrations used and both in forward and backward measurements were characterized by the power law model. At the constant shear...