Static Rheological Study of Ocimum basilicum Seed Gum
-
Fakhreddin Salehi
and
Mahdi Kashaninejad
Abstract
A rotational viscometer was used to investigate the effect of different sugars (sucrose, glucose, fructose and lactose, 1–4% w/w) and salts (NaCl and CaCl2, 0.1–1% w/w), on rheological properties of Basil seed gum (BSG). The viscosity was dependent on type of sugar and salt addition. Interactions between BSG gum and sugars improved the viscosity of solutions, whereas the viscosity of the BSG solutions decreased in the presence of salts. Power law model well-described non-Newtonian shear thinning behavior of BSG. The consistency index was influenced by the sugars and salts content. Addition of sucrose, glucose, lactose and salts to BSG led to increases in flow behavior index (less shear thinning solutions), whereas fructose increased shear thinning of solutions. Flow behavior index values of the power law model vary as follows: 0.43–0.49, 0.53–0.64, 0.21–0.26, and 0.57–0.67 for sucrose, glucose, fructose and lactose, respectively. The consistency coefficient (k) of BSG was affected by sugars and salts. It decreased from 0.14 to 0.09 Pa.sn with increasing CaCl2 from 0 to 4% w/w (20°C, 0.2% w/w BSG). The consistency coefficient values vary as follows: 0.094–0.119, 0.075–0.098, 0.257–0.484, and 0.056–0.074 for sucrose, glucose, fructose and lactose, respectively.
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Articles in the same Issue
- Frontmatter
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- Mathematical Modeling of Betanin Extraction from Red Beet (Beta vulgaris L.) by Solid–Liquid Method
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- Reduction of Turbidity of Beet Sugar Solutions by Mechanical and Chemical Treatment
- Purification of a Bacteriocin from Lactobacillus plantarum ZJ217 Active Against Methicillin-Resistant Staphylococcus aureus
- Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying
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- Electrolyzed Water Generated Using a Circulating Reactor
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- Static Rheological Study of Ocimum basilicum Seed Gum
- Finite Element Model to Predict the Bioconversion Rate of Glucose to Fructose using Escherichia coli K12 for Sugar Production from Date
- Influence of Hot Bed Spray Dryer Parameters on Physical Properties of Peppermint (Mentha piperita L.) Tea Powder
- Foam-Mat Drying of Muskmelon
- Simulating Continuous Time Production Flows in Food Industry by Means of Discrete Event Simulation
- Shorter Communication
- Effect of Vacuum Soaking on the Properties of Soybean (Glycine max (L.) Merr.)
Articles in the same Issue
- Frontmatter
- Research Articles
- Investigation of UF and MF Membrane Residual Fouling in Full-Scale Dairy Production Using FT-IR to Quantify Protein and Fat
- Mathematical Modeling of Betanin Extraction from Red Beet (Beta vulgaris L.) by Solid–Liquid Method
- Rapid Discrimination of Apple Varieties via Near-Infrared Reflectance Spectroscopy and Fast Allied Fuzzy C-Means Clustering
- Formulation Development of Multilayered Fish Oil Emulsion by using Electrostatic Deposition of Charged Biopolymers
- Reduction of Turbidity of Beet Sugar Solutions by Mechanical and Chemical Treatment
- Purification of a Bacteriocin from Lactobacillus plantarum ZJ217 Active Against Methicillin-Resistant Staphylococcus aureus
- Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying
- A CFD Study of the Effects of Feed Diameter on the Pressure Drop in Acyclone Separator
- Electrolyzed Water Generated Using a Circulating Reactor
- Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)
- Static Rheological Study of Ocimum basilicum Seed Gum
- Finite Element Model to Predict the Bioconversion Rate of Glucose to Fructose using Escherichia coli K12 for Sugar Production from Date
- Influence of Hot Bed Spray Dryer Parameters on Physical Properties of Peppermint (Mentha piperita L.) Tea Powder
- Foam-Mat Drying of Muskmelon
- Simulating Continuous Time Production Flows in Food Industry by Means of Discrete Event Simulation
- Shorter Communication
- Effect of Vacuum Soaking on the Properties of Soybean (Glycine max (L.) Merr.)
