The Effect of Drying Temperature with Oven under Hot Air Medium on Emulsifier and Color Properties of Cress Seed Gum

Document Type : Original Article

Authors

1 M.Sc., Student, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran

2 Associate Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran

Abstract

The aim of this study was to investigate the effect of oven drying temperatures (at 40, 60 and 80 °C) under hot air, on the color and emulsion characteristics of Cress seed gum. As the temperature of the oven increased, the brightness index and redness index increased, but Yellowness, Chroma and Browning factor decreased with increasing temperature; however the changes were minor and not significant. The Cress seed gum has good emulsion properties (>80%) due to the presence of proteinin the gum. The emulsion stability was also constant at 80 °C after 30 minutes. The foam characteristic of cress seed was higher than 70%, but no significant difference was observed (p>0.05).

Keywords


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