The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums
الموضوعات :F. Salehi 1 , M. Kashaninejad 2
1 - Assistant Professor of the Department of Food Industry Machines, Bu-Ali Sina University, Hamedan, Iran.
2 - Professor of the Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
الکلمات المفتاحية: Balangu Seed, Basil Seed, Hydrocolloid, Rheology, temperature,
ملخص المقالة :
ABSTRACT: The objective of this study was to investigate the effect of different thermal treatments (20-100°C at five levels for 20 min) on rheological properties of basil seed (Ocimum basilicum) and balangu seed (Lallemantia royleana) gums. Power law model well described the non-Newtonian pseudoplastic behaviour of the seeds gums. The apparent viscosity of balangu seed gum was dramatically affected by the temperature and decreased from 0.015 to 0.007 Pa.s with increasing temperature from 20 to 100°C (at 97.8 s-1). Apparent viscosity of basil seed gum decreased from 0.053 to 0.022 Pa.s with increasing temperature from 20 to 100°C (shear rate=97.8 s-1). Seeds gums showed shear thinning behavior at all temperatures. The Arrhenius relationship was used to describe the temperature dependency of rheological parameters of basil seed and balangu seed gums. The activation energy of basil seed and balangu seed gums was quantified using an Arrhenius equation and increased from 4297 to 17434 J mol-1 and 2210 to 11257 J mol-1 as shear rate changed from 6.12 to 245 s-1, respectively. The flow behavior index (n), that is related to non-Newtonian behavior (pseudoplasticity),increased significantly (P≤0.05) in basil seed gum after heating, however it was decreased significantly (P≤0.05) in balangu seed gum after heating.
Dickinson, E. (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23, 1473-1482.
Downey, G. (2002). Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powders. International Journal of Food Science and Technology, 37 (8), 869–877.
Glicksman, M. (1982). Food hydrocolloids, Vol. 1e3, Florida: CRC Press.
Maciel, J. S., Silva, D.A., Paula, H. C. B. & de Paula, R. C. M. (2005). Chitosan/carboxymethyl cashew gum polyelectrolyte complex: synthesis and thermal stability. European Polymer Journal, 41, 2726–2733.
Manohar, B., Ramakrishna, P. & Udayasankar, K. (1991). Some physical properties of Tamarind (Tamarindus indica L.) juice concentrates. Journal of Food Engineering, 13, 241-258.
Marcotte, M., Taherian, A. R. & Ramaswamy, H. S. (2001a). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34, 695–704.
Marcotte, M., Taherian, A. R., Trigui, M. & Ramaswamy, H. S. (2001b). Evaluation of rheological properties of selected salt enriched food hydrocolloids. Journal of Food Engineering, 48, 157-167.
Moser, P., Cornélio, M. L. & Telis, V. R. N. (2013). Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum. LWT - Food Science and Technology (In Press).
Naghibi, F., Mosaddegh, M., Mohammadi Motamed, M. & Ghorbani, A. (2005). Labiatae Family in folk Medicine in Iran: from Ethnobotany to Pharmacology. Iranian Journal of Pharmaceutical Research, 4(2), 63–79.
Sahin, H. & Ozdemir, F. (2004). Effect of some hydrocolloids on the rheological properties of different formulated ketchups. Food Hydrocolloids, 18, 1015–1022.
Salehi, F. & Kashaninejad, M. (2015). Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum. Journal of Food Science and Technology, 52(11), 7361-7368.
Salehi, F., Kashaninejad, M. & Behshad, V. (2014). Effect of sugars and salts on rheological properties of Balangu seed (Lallemantia royleana) gum. International Journal of Biological Macromolecules, 67, 16-21.
Salehi, F., Kashaninejad, M., Tadayyon, A. & Arabameri, F. (2015). Modeling of extraction process of crude polysaccharides from Basil seeds (Ocimum basilicum l.) as affected by process variables. Journal of Food Science and Technology. 52(8), 5220-5227.
Ramzi, M., Kashaninejad, M., Salehi, F., Sadeghi Mahoonak A. R. & Razavi, S. M. A. (2015). Modeling of rheological behavior of honey using Genetic Algorithm-Artificial Neural Network and Adaptive Neuro-Fuzzy Inference System. Food Bioscience, 9, 60-67.
Sánchez,V. E., Bartholomai, G. B. & Pilosof, A. M. R. (1995). Rheological properties of food gums as related to their water binding capacity and to soy protein interaction. LWT - Food Science and Technology, 28(4), 380–385.
Szczesniak, A. S. & Farkas, E. (1962). Objective characterization of the mouth feel of gum solutions. Journal of Food Science, 27, 381-385.
Vardhanabhuti, B. & Ikeda, S., (2006). Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves. Food Hydrocolloids, 20, 885–891.
Yamazaki, E., Kurita, O. & Matsumura, Y. (2009). High viscosity of hydrocolloid from leaves of Corchorus olitorius L. Food Hydrocolloids, 23, 655-660.
Zameni, A., Kashaninejad, M.,Aalami, M. & Salehi, F. (2015). Effect of thermal and freezing treatments on rheological, textural and color properties of Basil seed gum. Journal of Food Science and Technology, 52(9), 5914-5921.
