Rheological properties of the gum fractions from psyllium (Plantago psyllium L.)

Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

مقاله 3، دوره 4، شماره 2، مهر 2013، صفحه 69-74   

نوع مقاله: Original article

نویسندگان

Mohammad Hojjatoleslamy^{* 1}؛ Fatemeh Raisi¹؛ Masoumeh Asadi¹؛ Mehran Mohammadian²؛ Narges Samanian³

¹Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran;

²Laboratory of Vice-chancellor for Drug and Food Organization, Shahrekord, Iran;

³Department of Food Engineering, Ferdowsi University, Mashhad, Iran;

چکیده

Background & Aim:  Psyllium (Plantago psyllium L.) is a native plant that grows widely in India and Iran. Different cases of using psyllium gum for its suitable rheological properties in a wide range of food products exist in nature. Experimental: In this study, different fractions of psyllium gum were extracted by water and alkali treatments. Rheological properties of these fractions were measured by Brookfield rheometer (RV DVIII). The obtained data was fitted by Herschel-bulkly model in three temperatures 30, 60 and 80°C. Results & Discussion: Results indicated that fractions show different behaviours during heating treatment. Recommended applications/industries: According to results of present study, the largest variations were observed in AEG_0.5 fraction.

کلیدواژه‌ها

Psyllium (Plantago psyllium)؛ Rheology؛ Temperature

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