fulltext.study @t Gmail

Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition

Paper ID Volume ID Publish Year Pages File Format Full-Text
19698 43120 2014 8 PDF Available
Title
Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition
Abstract

Influences of low temperature conditions (4 °C–96 h and 10 °C–40 h) on functional properties (flow behavior, time dependency, emulsifying and foaming behavior) and textural attributes of cress seed gum and xanthan gum were investigated. The apparent viscosity of cress seed gum increased after cooling, whereas xanthan gum had negligible increase. Hydrocolloid solutions exhibited substantial thixotropy behavior, with no significant alteration occurred after cooling. However, cress seed gum exhibited more rigid and elastic gel after cooling, which related to growth of existing junctions or formation of new associations. Xanthan gum had high capability in emulsifying and foaming properties and just loosed its foaming capacity after cooling. Emulsifying and foaming properties of cress seed gum also were considerable, which were maintained after cooling treatments. The stable behavior of cress seed and xanthan gum is attributed to its rigid chain conformation, which led to increasing macromolecular entanglement. The various functional attributes of cress seed gum provide essential potency for employing it as a novel food hydrocolloid source.

Keywords
Hydrocolloid; Refrigeration; Rheology; Texture; Emulsifying; Foaming
First Page Preview
Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 5, March 2014, Pages 1–8
Authors
, ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us