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Dynamic viscoelastic study on the gelation of basil seed gum
Author(s) -
Rafe Ali,
Razavi Seyed M. A.
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/j.1365-2621.2012.03221.x
Subject(s) - viscoelasticity , rheology , dynamic mechanical analysis , dynamic modulus , sweep frequency response analysis , materials science , yield (engineering) , viscosity , hysteresis , gel point , strain (injury) , composite material , chemistry , polymer , medicine , physics , quantum mechanics
Summary Oscillatory measurements were used to investigate the effect of temperature and concentration on the viscoelastic and gelling properties of basil seed gum ( BSG ). Linear viscoelastic region was determined by strain sweep and it was found in 0.5% strain. Storage modulus ( G ′) was greater than loss modulus ( G ″) in all concentrations and they increased by improving BSG concentration. Yield stress value was determined by stress sweep and it increased from 1.40 to 7.47 P a when BSG concentration increased from 1% to 3%. Frequency sweep showed BSG solution was a typical weak gel, and complex viscosity (η*) had linear correlation with frequency. The effect of temperature on gel forming was investigated during heating (20–90 °C) and cooling (90–20 °C) phases. BSG was characterised as a thermo‐reversible gel and did not have thermal hysteresis. Gelling temperature was raised as BSG concentration was increased. Exhibiting special rheological properties of BSG makes it as a proper synergistic gel, which can be applied in real food systems such as dairy desserts.