TY - JOUR
T1 - Functional properties of Balangu seed gum over multiple freeze-thaw cycles
AU - Khodaei, Diako
AU - Razavi, Seyed M.A.
AU - Haddad Khodaparast, M. H.
N1 - Publisher Copyright:
© 2014 Elsevier Ltd.
PY - 2014/12/1
Y1 - 2014/12/1
N2 - In this study, the effect of three freeze/thaw cycles (FTCs), two freezing temperatures and different gum concentrations on some functional properties of Balangu seed gum (BSG), including the time-independent and -dependent rheological properties, textural characteristics, and emulsifying and foaming capabilities were investigated. BSG exhibited strong shear thinning and thixotropy that were influenced by the FTCs. Freeze/thaw treatments increased the yield stress, consistency coefficient, initial and equilibrium shear stresses, while the flow behavior index remained almost constant, although the impact of lower temperature and higher concentration was more pronounced. BSG demonstrated an excellent water holding capacity, so that no syneresis was observed during the FTCs. Textural, emulsifying and foaming properties of BSGs were enhanced by concentration increment and FTCs. The results indicated excellent functional properties of BSG, which can be used in frozen foods to decrease the destructive effects of ice crystals growth.
AB - In this study, the effect of three freeze/thaw cycles (FTCs), two freezing temperatures and different gum concentrations on some functional properties of Balangu seed gum (BSG), including the time-independent and -dependent rheological properties, textural characteristics, and emulsifying and foaming capabilities were investigated. BSG exhibited strong shear thinning and thixotropy that were influenced by the FTCs. Freeze/thaw treatments increased the yield stress, consistency coefficient, initial and equilibrium shear stresses, while the flow behavior index remained almost constant, although the impact of lower temperature and higher concentration was more pronounced. BSG demonstrated an excellent water holding capacity, so that no syneresis was observed during the FTCs. Textural, emulsifying and foaming properties of BSGs were enhanced by concentration increment and FTCs. The results indicated excellent functional properties of BSG, which can be used in frozen foods to decrease the destructive effects of ice crystals growth.
KW - Freezing
KW - Functional properties
KW - Hydrocolloid
KW - Rheology
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=84907656663&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2014.08.039
DO - 10.1016/j.foodres.2014.08.039
M3 - Article
AN - SCOPUS:84907656663
SN - 0963-9969
VL - 66
SP - 58
EP - 68
JO - Food Research International
JF - Food Research International
ER -