Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum

• Published in: Journal of food science and technology Vol. 52; no. 11; pp. 7361 - 7368
• Main Authors: Salehi, Fakhreddin, Kashaninejad, Mahdi
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.11.2015; Springer Nature B.V
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Correlation coefficient; Dehydration; Food; Food Science; Freeze drying; Fruits; Investigations; Molecular weight; Nutrition; Original Article; Rheology; Seeds; Shear stress; Studies; Viscosity; Yield stress; Iran; Wild sage seed gum; Rheology; Polysaccharide; Texture
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-015-1849-5

The effect of different drying methods, oven drying (40–80 °C), freeze drying (−40 °C) and vacuum oven drying (100 mbar, 50 °C) on the rheological and textural properties, and color changes of wild sage seed gum were investigated in this study. The results showed that the apparent viscosity of gum solution (0.6 % w/w ), was varied from 0.162 to 0.344 Pa × s (60 s −1 ), and freeze-dried gum exhibited the highest viscosity value among all dried gums. Standard error (SE) and correlation coefficient (R) methods were selected for carrying out the error analysis due to the best fit model and the Heschel-Bulkley’s model was found the suitable to describe the flow behavior of gum solution over the whole experimental range. The amounts of hardness, stickiness, consistency and adhesiveness of wild sage seed gum gel (3 % w/w ) were changed from 45.7 to 78.2 g, 9.8 to 17.0 g, 340.4 to 794.8 g.s, and 91.4 to 159.2 g.s at different drying condition. The rise in temperature had a negative effect on the color changes (high ΔE) and brightness (low L * ) of gum solution.