Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   MAY 2017 , Volume 14 , Number 63; Page(s) 129 To 141.
 
Paper:  EVALUATING RHEOLOGICAL BEHAVIOUR OF TRAGACANTH GUM BLEND WITH QODOUME SHIRAZI, FARSI AND LOCUST BEAN GUMS
 
Author(s):  MOSTAFAVI F.*, KADKHODAI R., EMADZADEH F., KOOCHAKI A.
 
* RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, MASHHAD
 
Abstract: 

One of the most interesting methods to develop novel rheological and textural properties in food formulation is the application of hydrocolloid blends. In this study, properties of tragacanth gum blends with qodoume shirazi, farsi and locust bean gums were evaluated. By this purpose initially the rheological behavior of tragacanth, qodoume shirazi, farsi and locust bean gums were evaluated individually at 0.2% total gum concentration. Further, the rheological behavior of tragacanth gum blend with the mentioned gums in ratios of 20:80, 40:60, 60:40 and 80:20 were investigated between 1.32 and 165 s-1 shear rates. Power law and Herschel-Bulkley models were used to described their rheological behavior. These results showed that all solutions had pseudo plastic behavior. Among the individual gum solutions, qodoume shirazi showed by itself yield stress. The consistency coefficient of tragacanth gum was considerably higher than other gums. The apparent viscosities of blend solutions of tragacanth- locust bean gums and tragacanth-farsi gums in the ratio of 20:80 were higher than individual gums, which revealed the existence of synergism between these groups of gums. Since, farsi, qodoume shirazi and locust bean gums are cheaper than tragacanth gum; it is possible to have cheaper formulation by using them instead oftragacanth gum.

 
Keyword(s): LOCUST BEAN GUM, RHEOLOGICAL BEHAVIOR, PERSIAN GUM, QODOUME SHIRAZI SEED GUM, TRAGACANTH GUM