Volume 16, Issue 90 (2019)                   FSCT 2019, 16(90): 343-351 | Back to browse issues page

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Noshad M, Ghasemi P, Dehghani S. Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method. FSCT 2019; 16 (90) :343-351
URL: http://fsct.modares.ac.ir/article-7-32535-en.html
Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method
Mohammad Noshad 1, Parisa Ghasemi2 , Samia Dehghani2
1- Agricultural Sciences and Natural Resources University of Khuzestan , mo.noshad@gmail.com
2- Agricultural Sciences and Natural Resources University of Khuzestan
Abstract:   (9007 Views)
In this study, the effect of chia seed gum (0.1-0.3%) and albumin (5-15%) on physicochemical properties of barberry powder (stability and density of foam, pH, density of powder, total anthocyanin content, Hygroscopic, water solubility index and Water absorption index) produced by foam-mat drying was evaluated. Results showed the increase of albumin and chia seed gum increased the stability of the foam and the solubility of the powder, while the foam density and hygroscopic of powder decreased. Increasing the concentration of albumin reduced the density and total anthocyanin content of the samples. Increasing the chia seed gum (0.1-0.2%) increased the density of powder, while increasing the chia seed gum (0.2-0.3%) reduced the density of powder and incorporated chia seed gum had no significant effect (P<0.05) on total anthocyanin content. Based on the results, pH of powders produced in the range of 3.35-3.31. The incorporation of albumin to 10%, had no significant effect (P<0.05) on pH, while incorporation of albumin (10 to 15%) significantly increased pH. Also, increasing chia seed gum (0.1-0.3 %) significantly increased the pH of the powders.
Keywords: Barberry, Foam-mat drying, Chia seed gum, physicochemical properties
Full-Text [PDF 1062 kb]   (1719 Downloads)    
Article Type: Original Research | Subject: Drying, frying, freezing, osmotic dehydration
Received: 2019/05/2 | Accepted: 2019/08/5 | Published: 2019/08/15
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