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Cress seed ( Lepidium sativum ) gum dried by vacuum, freeze, and microwave drying methods: Structural, rheological, emulsifying, and foaming properties
Author(s) -
Moniri Hannaneh,
Farahmandfar Reza,
Motamedzadegan Ali
Publication year - 2020
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13408
Subject(s) - rheology , viscoelasticity , vacuum drying , mucilage , materials science , freeze drying , dynamic modulus , dynamic mechanical analysis , chemistry , chromatography , food science , composite material , botany , polymer , biology
Different drying methods were used to find the best one which maintain the CSG functionality. Cress seed mucilage was dried with freeze‐dried (FD), vacuum (40, 60, and 80°C) and microwave drying (MD). The flow behavior value of dried samples is less than one ( n H < 1). The strain sweep test showed the samples have solid‐like behavior in the linear viscoelastic region. In frequency sweep test, the storage modulus is higher than the loss modulus, and both increased with increasing frequency. The values of G f , G ′ LVE, τ y , τ f increased as the temperature raised and the gel network has become stronger. Among the samples, the FD method had highest amount of τ y and τ f , in comparison with vacuum drying and MD. CSG had good emulsifying capacity and stability (>80%). The FD method was the best drying method which maintain the CSG functionality. Practical Applications Hydrocolloids have a wide range of functional properties, such as viscoelasticity and gelling. On the other hand, drying with less time, lower temperature, and faster mass and heat transfer was recommended due to unfavorable food changes in traditional drying methods. Therefore, identification and quantification of hydrocolloids, dried with different drying methods, are interested in food industries.