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

References

1. Mirhosseini, H., Amid, B.T. and Cheong, K.W., (2013). “Effect of different drying methods on chemical and molecular structure of heteropolysaccharide–protein gum from durian seed.” Food Hydrocolloids, 31(2), pp.210-219.
2. Karazhiyan, H., Razavi, S.M., Phillips, G.O., Fang, Y., Al-Assaf, S., Nishinari, K. and Farhoosh, R., (2009). “Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time.” Food hydrocolloids, 23(8), pp.2062-2068.
3. Karazhiyan, H., Razavi, S.M. and Phillips, G.O., (2011). “Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology.” Food Hydrocolloids,  25(5), pp.915-920.
4. Granato, D., & Masson, M. L. (2010). “Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach.” Ciência e Tecnologia de Alimentos, 30(4), 1090–1096.
5. Palou, E., Lopez-Malo, A., Barbosa-Canocas, G., Chanes Welti, J. and Swanson, W. (1999). “Polyphenoloxidase and color of blanched and high hydrostatic pressure treated banana puree.” J. Food Sci.
6. Buera, M., Lozano, R., & Petriella, C. (1986). “Definition of colour in the non-enzymatic browning process.” Die Farbe, 32, 318–322.
7. Lu, S., Luo, Y., Turner, E., & Feng, H. (2007). “Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices.” Food Chemistry, 104(2), 824–829.
8. Yam, K. L., & Papadakis, S. E. (2004). “A simple digital imaging method for measuring and analyzing color of food surfaces.” Journal of Food Engineering, 61(1), 137–142.
9. Sciarini, L. S., Maldonado, F., Ribotta, P. D., Perez, G. T., & Leon, A. E. (2009). “Chemical composition and functional properties of Gleditsia triacanthos gum.” Food Hydrocolloids, 23, 306e313.
10. Koocheki, A., Taherian, A. R., & Bostan, A. (2013).“Studies on the steady shear flow  behavior and functional propertiesofLepidium perfoliatum seed gum.” Food Research International, 50, 446–456.
11. Jahanbin, K., Moini, S., Gohari, A. R., Emam-Djomeh, Z., & Masi, P. (2012). “Isolation, purification and characterization of a new gum from Acanthophyllum bracteatum roots.” Food Hydrocolloids, 27, 14–21.
12. Huang, X., Kakuda, Y., & Cui, W. (2001). “Hydrocolloids in emulsion: particle size distribution and interface activity.” Food Hydrocolloids, 15, 533–542.

Files

History

  • Receive Date: 22 November 2018
  • Revise Date: 21 December 2018
  • Accept Date: 21 March 2019
  • Publish Date: 19 April 2019

Share

How to cite

Statistics