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EnglishThe influence of drying methods (oven drying at 50 °C, and freeze drying) on the centesimal composition, functional characteristics and rheological properties of mucilage obtained from chia seed and psyllium husk were investigated. Results showed that high temperature of oven drying reduced fiber content, solubility, emulsion activity and emulsion stability of mucilage. All samples showed pseudo plastic behavior, with the best result produced by Heschel-Bulkley and Power Law models of chia and psyllium mucilage, respectively. These results will be helpful in selecting suitable drying methods depending on the functional and rheological properties desired of the chia and psyllium mucilage in a food product portuguesEste estudo teve como objetivo avaliar a influencia dos metodos de secagem (secagem em estufa a 50 °C e liofilizacao) sobre a composicao centesimal, caracteristicas funcionais e propriedades reologicas da mucilagem obtida a partir de sementes de chia e casca de psyllium. Os resultados mostraram que a alta temperatura de secagem em estufa reduziu o teor de fibras, a solubilidade, a atividade da emulsao e a estabilidade da emulsao das mucilagens. Todas as amostras apresentaram comportamento pseudoplastico, com o melhor ajuste produzido pelos modelos Heschel-Bulkley e Power Law das mucilagens de chia e psyllium, respectivamente. Estes resultados serao uteis na selecao do metodo de secagem adequado, dependendo das propriedades funcionais e reologicas desejadas das mucilagens de chia e psyllium

How drying methods can influence the characteristics of mucilage obtained from chia seed and psyllium husk