| Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids. | |
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MedLine Citation:
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PMID: 21308689 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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BACKGROUND: Lallemantia royleana (Balangu) is a mucilaginous endemic plant which is grown in different regions of world. The flow behaviour of Balangu seed extract (BSE) and its mixture with xanthan, guar and locust bean gums at 1:3, 1:1 and 3:1 ratios, in addition to control samples (0% BSE), were evaluated. To describe the rheological properties of samples, the power law model was fitted on apparent viscosity-shear rate data. To evaluate the interaction between BSE and selected hydrocolloids in dilute solutions, the relative viscosity was also investigated. RESULTS: There was no significant difference between the consistency coefficient of guar and locust bean solutions and their blends substituted with 250 g kg(-1) BSE. The BSE-xanthan mixture at 1:3 and 1:1 ratios had consistency index equal to xanthan solution. BSE-locust bean gum at all ratios, BSE-xanthan at 1:3 ratio and BSE-guar gum at 1:1 and 3:1 ratios indicated relative viscosity lower than values calculated assuming no interaction. The intrinsic viscosity value of BSE was determined 3.50 dL g(-1) . CONCLUSION: The apparent viscosities of BSE, selected hydrocolloids and their blends were the same at a shear rate of 293 s(-1) and the commercial gums can be substituted by 250 g kg(-1) and 500 g kg(-1) BSE. Copyright © 2011 Society of Chemical Industry. |
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Authors:
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T Mohammadi Moghaddam; Seyed M A Razavi; B Emadzadeh |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-2-9 |
Journal Detail:
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Title: Journal of the science of food and agriculture Volume: - ISSN: 1097-0010 ISO Abbreviation: - Publication Date: 2011 Feb |
Date Detail:
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Created Date: 2011-2-10 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011 Society of Chemical Industry. |
Affiliation:
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Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box 91775-1163, Mashhad, Iran. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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