Rheological properties of the gum fractions from psyllium (Plantago psyllium L.)

الموضوعات : مجله گیاهان دارویی

محمد حجت الاسلامی ¹ (گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛)
فاطمه رییسی ² (گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛)
معصومه اسدی ³ (گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛)
مهران محمدیان ⁴ (آزمایشگاه غذا و دارو، دانشگاه علوم پزشکی شهرکرد، شهرکرد، ایران؛)
نرگس سامانیان ⁵ (گروه مهندسی صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران؛)

تاريخ الإرسال : 22 الجمعة , رمضان, 1433 تاريخ التأكيد : 07 الأحد , ربيع الثاني, 1434 تاريخ الإصدار : 22 الإثنين , شعبان, 1434

الکلمات المفتاحية: temperature, rheology, Psyllium (Plantago psyllium),

ملخص المقالة :

Background & Aim: Psyllium (Plantago psyllium L.) is a native plant that grows widely in India and Iran. Different cases of using psyllium gum for its suitable rheological properties in a wide range of food products exist in nature. Experimental: In this study, different fractions of psyllium gum were extracted by water and alkali treatments. Rheological properties of these fractions were measured by Brookfield rheometer (RV DVIII). The obtained data was fitted by Herschel-bulkly model in three temperatures 30, 60 and 80°C. Results & Discussion: Results indicated that fractions show different behaviours during heating treatment. Recommended applications/industries: According to results of present study, the largest variations were observed in AEG0.5 fraction.

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