Volume 15, Issue 85 (2019)                   FSCT 2019, 15(85): 233-244 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Nasirpour A. Effect of Drying Temperature, Heating Treatment and Gum Concentration on Functional Properties of Farsi Gum. FSCT 2019; 15 (85) :233-244
URL: http://fsct.modares.ac.ir/article-7-15548-en.html
1- Associate Professor, Department of Food Science and Technology, Isfahan University of Technology
Abstract:   (4365 Views)
This study aimed at investing effect of heating treatment, gum concentration and drying temperature on functional properties of farsi gum. For this purpose, solutions with 3, 3.5, 4 and 5% concentration of farsi gum were provided. These solutions were influenced by heat treatments at 65, 75 and 85 °c. Then, they were dried by spray dryer in 120,150, 165 and 180 °c. Results of the studies showed that farsi gum solutions viscosity is intensely depended on heat treatment and drying temperature, in such a way that viscosity decreases linearly as drying temperature and heat treatment increases. Thermal treatment, drying temperature and gum concentration had no significant effect (p<0.05) on the water absorption capacity of farsi gum, but by increasing the drying temperature and increasing of heat treatment, solubility increased. A decrease in drying temperature made improvement in the emulsion ability and emulsion stability of farsi gum but gum concentration had no significant effect on emulsifying properties of farsi gum. The results also showed gum concentration had no significant effect on functional properties which were measured.
Full-Text [PDF 572 kb]   (1880 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2018/02/16 | Accepted: 2019/03/15 | Published: 2019/03/15

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.