Investigation of Rheological Behavior of Malva Flower Mucilage Under Different Temperature, Concentration and Shear Rate Conditions
Subject Areas : food microbiology
A. Ghorbani
1
(
MSc of the Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
)
A.H. Elhamirad
2
(
Associate Professor of the Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
)
L. Nateghi
3
(
Associate Professor of the Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Varamin, Iran.
)
M.H. Haddad Khodaparast
4
(
Professor of the Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
)
F. Zarei
5
(
PhD in Food Science, Food and Drug Administration, Tehran, Iran.
)
Keywords:
Abstract :
Anvaria, M., Tabarsa, M., Cao, R., You, S., Joyner, H. S., Behnamd, S. H. & Rezaei, M. (2016). Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds, Food Hydrocolloids, 52, 766-773.
Barnes, H. A. (2008). Handbook of Elementary Rheology.Translated by Abbasi S. Tehran: Marzedanesh Publications. [In Persian]
Bohdanecky, M. & Kovar, J. (1982). Viscosity of polymer solutions. Elsevier Scientific Publishing Company, Amsterdam.
Chinnan, M. S., McWaters, K. H., & Rao, V. N. M. (1985). Rheological characterization of grain legume pastes and effect of hydration time and water level on apparent viscosity. Journal of Food Science, 50, 1167-1171.
Farahnaky, A., Bakhshizadeh-Shirazi, S. H., Mesbahi, G. H., Majzoobi, M., Rezvani, E. & Schleining, G. (2013). Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties. Innovative Food Science and Emerging Technologies, 20, 182-190.
Farhoosh, R. & Riazi, A. (2007). A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature. Food Hydrocolloids, 21, 660-666.
Feng, T., Gu, Z. B. & Jin, Z. Y. (2007). Chemical composition and some rheological properties of Mesona Blumes gum. Food Science and Technology International, 13, 55–61.
Gomez-Diaz, D. & Navaza, J. M. (2003). Rheology of aqueous solutions of food additives effect of concentration, temperature and blending. Journal of Food Engineering, 56, 387–392.
Hamza-Chaffai, A. (1990). Effect of manufacturing condition on rheology of banana gellifiedmilk: optimization of the technology. Journal of Food Science, 55, 1630–1633.
Huei Chen, R. & Yuu Chen, W. (2001). Rheological properties of the water-soluble mucilage of a green laver, Monostroma nitidium. Journal of Applied Phycology,13, 481-488.
Imeson, A. (2010). Food stabilizers, Thickeners and gelling agents. Willey-Blackwell.
Kayacier, A. & Dogan, M. (2006). Rheological properties of some gums-salep mixed solutions. Journal of Food Engineering,72, 261–265.
Khandari, P., Gill, B. S. & Sodhi, N. S. (2002). Effect of concentration and temperature on the rheology of mango pulp. Journal of Food Science and Technology, 39, 152–154.
Koocheki, A., Mortazavi, S. A., Shahidi, F., Razavi, S. M. A. & Taherian, A. R. (2009). Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. Journal of Food Engineering, 91, 490–496.
Koocheki, A., Taherian, A. R., Razavi, S. M. A. & Bostan, A.
(2009). Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds. Food Hydrocolloids, 23, 2369–2379.
Lapasin, R. & Pricl, S. (1995). Industrial applications of polysaccharide. Rheology of industrial polysaccharides theory and application. Carbohydrate Research, 276. C t -C4
Lin, H. & Huang, A. S. (1993). Chemical Composition and some physical properties of a water-soluble gum in taro (Colocasia esculenta). Food Chemistry, 48, 403–409.
Ma, J., Lin, Y., Chen, X., Zhao, B. & Zhang, J. (2014). Flow behavior, thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions. Food Hydrocolloids, 38, 119–128.
Mandala, I. G., Savvas. T. P. & Kostarroopulos. A. E. (2004). Xanthan and locust bean gum influence on the rheology and structure of a white model–sauce. Journal of Food Engineering, 64, 335-342.
Marcotte, M., Taherian Hoshahili, A. R. & Ramaswamy, H. S. (2001a). Rheological properties of selected hydrocolloids as a function of concentration and temperature, Food Research International, 34, 695-703.
Marcotte, M., Taherian Hoshahili, A. R., Trigui, M. & Ramaswamy, H. S. (2001 b). Evaluation of rheological properties of selected salt enriched food Hydrocolloids. Journal of Food Engineering, 48, 157-167.
Maskan, M. & Gogus, F. (2000). Effect of sugar on the rheological properties of sunflower oil–water emulsions. Journal of Food Engineering, 43, 173–177.
Medina-Torres, L., Brito-De La Fuente, E., Torrestiana–Sanchez, B. & Katthain, R. (2000). Rheological properties of the mucilage gum (Opuntia ficus indica). Food Hydrocolloids, 14, 417–424.
Naji, S., Razavi, S. M. A. & Karazhiyan, H. (2012). The effect of heating and freezing of treatments on the time- independent rheological properties of cress seed and xanthan gums. Journal of Food Science and Technology, 1, 37-45. [In Persian]
Nielsen, L. E. (1977). Polymer Rheology, Marcel Dekker Inc., New York.
Rao, M. A. & Keney, J. F. (1975). Flow properties of selected food gums. Canadian Institute of Food Science and Technology Journal, 8, 142-148.
Rincón, F., Muñoz, J., Léon de Pinto, G., Alfaro, M. C. & Calero, N. (2009). Rheological properties of Cedrela odorata gum exudate aqueous dispersions. Food Hydrocolloids, 23, 1031–1037.
Sengul, M., Ertugay, M. F. & Sengul, M. (2005). Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, 16, 73–76.
Shale, T. L., Stirk, W. A. & Staden, J. V. (2005). Variation in antibacterial and anti-inflammatory activity of different growth forms of Malva parviflora and evidence for synergism of the anti-inflammatory compounds, Journal of Ethnopharmacology, 96, 325–330.
Speers, R. A. & Tung, M. A. (1986). Concentration and temperature dependence of flow behaviour of xanthan gum dispersions. Journal of Food Science, 51, 96–98.
Steffe, J. F. (1996). Rheological Methods in Food Process Engineering. 2nd ed. Michigan: Freeman Press.
Sworn, G. & Phillips, P. A. (2000). Handbook of hydrocolloids. Cambridge: Woodhead Publishing Limited. 103–116.
Tada, T., Matsumoto, T. & Masuda, T. (1998). Structure of molecular association of curdlan at dilute regime in alkaline aqueous systems. Chemical Physics, 228, 157–166.
Taherian, A. R., Fustier, P. & Ramaswamy, H. S. (2007). Effects of added weighting agent and xanthan gum on stability and rheological properties of beverage cloud emulsions formulated using modified starch. Journal of Food Process Engineering, 30, 204-224.
Tan, C. T. (1990). Beverage emulsions. In K. Larsson & S. E. Friberg, Food emulsions (2nd ed.). New York: Marcel Dekker. 445-478.
Turian, R. M. (1964). Thermal phenomena and non-Newtonian viscometry. Ph. D. Thesis.Madison: University of Wisconsin.
Vardhanabhuti, B. & Ikeda, S. (2006). Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves. Food Hydrocolloids, 20, 885-891.
Wang, Y., Li, D., Wang, L. J. & Adhikari, B. (2011). The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI). Journal of Food Engineering, 104, 56-62.
Wichtl, M. (1994). Herbal Drugs and Phytopharmaceuticals. Translated by: Bisset NG,Boca Raton: CRC Press, 292 - 294, 313 -314.
Williams, P. A. & Phillips, G. O. (2000). Introduction to food hydrocolloids. In: G.O. Phillips, & P. A. Williams (Eds.), Handbook of Hydrocolloids. Cambridge: Woodhead Publishing.
Wu, Y., Cui, W., Eskin, N. A. M. & Goff, H. D. (2009). Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage. Food Hydrocolloids, 23, 1535–1541.
