Document Detail

Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids.
MedLine Citation:
PMID:  21308689     Owner:  NLM     Status:  Publisher    
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.
T Mohammadi Moghaddam; Seyed M A Razavi; B Emadzadeh
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-2-9
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  -     Publication Date:  2011 Feb 
Date Detail:
Created Date:  2011-2-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Society of Chemical Industry.
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box 91775-1163, Mashhad, Iran.
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