The Effect of Drying Methods on the Characteristics of Balangu Seed Gum

Subject Areas : Microbiology

Fakhrodin Salehi ¹ , Mahdi Kashaninejad ²

1 - استادیار گروه علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران
2 - دانشیار دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

Received: 2015-11-11 Accepted : 2015-11-11 Published : 2015-12-22

Keywords: Adhesiveness, Consistency, Freeze dryer, Rheology, Vacuum,

Abstract :

Introduction: Hydrocolloids (gum) refers to series of polysaccharides and proteins that are dissolved or dispersed in water and increase the viscosity. The aim of this study is to investigate the effects of different drying methods on the rheological and textural properties of Balangu seed gum. Materials and Methods: Three different methods consisting of oven drying (40, 50, 60, 70 and 80°C), freeze drying and vacuum oven drying have been investigated. Rheological and textural properties of the solutions (0.55 and 3 %) were determined by a Brookfield rotational viscometer and texture analyzer respectively. Results: The apparent viscosity of the solutions prepared from dried gum at different conditions and shear rate 60 s-1 varied from 0.056 to 0.203 Pa.s. By increasing the oven temperature from 40 to 80°C, the apparent viscosity of gums decreased from 0.161 to 0.056 (shear rate 60 s-1). The amounts of hardness, stickiness, consistency and adhesiveness of Balangu seed gum gel (3%) were changed from 33.1 to 46.9 g, 9.90 to 14.8 g, 245.3 to 487.8 g.s, and 64.1 to 130.8 g.s at different drying conditions respectively. Conclusion: The results indicated that freeze-dried gum exhibited the highest viscosity among all the dried gums and with increasing oven temperature the apparent viscosity of gums was decreased. The highest value of hardness and consistency of gum texture were related to the freeze-dried gum.