Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid
In this study the effect of edible organic acids at two concentrations on the viscosity and rheological behavior of Wild sage seed gum (WSSG) solution was investigated. The apparent viscosity values of the WSSG solution prepared in organic acids model system (0.5 %) were determined to be 10.31, 4.48...
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Iranian Research Organization for Science and Technology (IROST)
2024-10-01
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| Series: | فناوریهای جدید در صنعت غذا |
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| Online Access: | https://jift.irost.ir/article_1436_14000e515b14b68e5f0a2f520adfd04f.pdf |
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| author | Fakhreddin Salehi Kimia Samary Maryam Tashakori |
| author_facet | Fakhreddin Salehi Kimia Samary Maryam Tashakori |
| author_sort | Fakhreddin Salehi |
| collection | DOAJ |
| description | In this study the effect of edible organic acids at two concentrations on the viscosity and rheological behavior of Wild sage seed gum (WSSG) solution was investigated. The apparent viscosity values of the WSSG solution prepared in organic acids model system (0.5 %) were determined to be 10.31, 4.48, 7.00, and 5.49 mPa.s for ascorbic, citric, malic, and tartaric acids, respectively, at the shear rate of 49 s−1 and 20°C. The apparent viscosity of the WSSG solution reduced as the organic acids concentration increased from 0.5 to 1 %. The highest decrease in viscosity was related to 1% tartaric and citric acids, and the lowest was related to 0.5% ascorbic acid. Herschel-Bulkley equation was the best model for describing the behavior of WSSG solution containing edible organic acids. This model showed good performance with the maximum correlation coefficient (>0.9956) and minimum error values. The consistency coefficient values of the samples (Power law and HB models) reduced as the acid percent was increased. The sample containing 1% tartaric acid had the lowest consistency coefficient and the sample containing 0.5% ascorbic acid had the highest consistency coefficient. The flow behavior index of the samples increased when the acid concentration was increased. |
| format | Article |
| id | doaj-art-ae97eba21947427791caf0d84dc7b8d8 |
| institution | OA Journals |
| issn | 2783-350X 2783-1760 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Iranian Research Organization for Science and Technology (IROST) |
| record_format | Article |
| series | فناوریهای جدید در صنعت غذا |
| spelling | doaj-art-ae97eba21947427791caf0d84dc7b8d82025-08-20T01:52:58ZengIranian Research Organization for Science and Technology (IROST)فناوریهای جدید در صنعت غذا2783-350X2783-17602024-10-0112111610.22104/ift.2024.6941.21751436Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acidFakhreddin Salehi0Kimia Samary1Maryam Tashakori2Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, IranMSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, IranMSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, IranIn this study the effect of edible organic acids at two concentrations on the viscosity and rheological behavior of Wild sage seed gum (WSSG) solution was investigated. The apparent viscosity values of the WSSG solution prepared in organic acids model system (0.5 %) were determined to be 10.31, 4.48, 7.00, and 5.49 mPa.s for ascorbic, citric, malic, and tartaric acids, respectively, at the shear rate of 49 s−1 and 20°C. The apparent viscosity of the WSSG solution reduced as the organic acids concentration increased from 0.5 to 1 %. The highest decrease in viscosity was related to 1% tartaric and citric acids, and the lowest was related to 0.5% ascorbic acid. Herschel-Bulkley equation was the best model for describing the behavior of WSSG solution containing edible organic acids. This model showed good performance with the maximum correlation coefficient (>0.9956) and minimum error values. The consistency coefficient values of the samples (Power law and HB models) reduced as the acid percent was increased. The sample containing 1% tartaric acid had the lowest consistency coefficient and the sample containing 0.5% ascorbic acid had the highest consistency coefficient. The flow behavior index of the samples increased when the acid concentration was increased.https://jift.irost.ir/article_1436_14000e515b14b68e5f0a2f520adfd04f.pdfconsistency coefficientflow behavior indexherschel-bulkleywild sage |
| spellingShingle | Fakhreddin Salehi Kimia Samary Maryam Tashakori Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid فناوریهای جدید در صنعت غذا consistency coefficient flow behavior index herschel-bulkley wild sage |
| title | Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid |
| title_full | Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid |
| title_fullStr | Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid |
| title_full_unstemmed | Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid |
| title_short | Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid |
| title_sort | rheological properties of wild sage seed gum solution effects of different concentrations of ascorbic acid citric acid malic acid and tartaric acid |
| topic | consistency coefficient flow behavior index herschel-bulkley wild sage |
| url | https://jift.irost.ir/article_1436_14000e515b14b68e5f0a2f520adfd04f.pdf |
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