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The effect of p H , salts and sugars on the rheological properties of cress seed ( L epidium sativum ) gum
Author(s) -
Behrouzian Fataneh,
Razavi Seyed M. A.,
Karazhiyan Hojjat
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12242
Subject(s) - shear thinning , lactose , rheology , sugar , sucrose , chemistry , lepidium sativum , stabiliser , apparent viscosity , consistency index , viscosity , shear rate , food science , botany , materials science , germination , composite material , biology
Summary Effect of shear rate (15–600 s −1 ), gum concentration (1–2%), pH (3–9), sucrose (10–40%), lactose (5–15%), NaCl (100–300 m m ) and CaCl 2 (5–50 m m ) was evaluated on apparent viscosity ( η a ), flow behaviour index ( n ), consistency coefficient ( K ) and yield stress ( τ 0 ) indices of cress seed gum ( CSG ) solutions. Different rheological models were used to fit the experimental data, although the H erschel– B ulkley model was found the best model. An increase in gum concentration led to an increase in τ 0 , η a , and k and a decrease in n values. The addition of salts lowered the k value; however, the n value showed slight significant change. The presence of sugar resulted in the enhancement of n , k , τ 0 and η ap values. The existence of yield stress and pseudoplastic behaviour of CSG , its stability against salts, wide range of p H and synergic effect of sugar make it a good thickener and stabiliser in food formulations.