RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS

Authors

  • Mohammad Hojjatoleslamyi
  • Fatemeh Raisi
  • Masoumeh AsadiiiMohammad Ali Shariaty

Keywords:

Psyllium gum, Plantago Psyllium, Plantago Ovata, Rheologic properties, Temperature

Abstract

Psyllium (Plantago psyllium) is a native plant that grows widely in India, Iran and Pinjab. Studies showed psyllium gum has good rheological properties for using in wide range of food products. In this study, different fractions of psyllium gum extracted by water and alkali treatment. Rheological properties of these fractions determined by Brookfield rheometer (RV DVIII). Obtained data fitted in three temperatures 30, 60 and 80°C by Herschel-bulkly rheological model. Results showed that fractions have different behaviour during heating treatment. The most difference observed in AEG0.5 fraction.

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Published

2013-10-01

How to Cite

Hojjatoleslamyi, M., Raisi, F., & AsadiiiMohammad Ali Shariaty, M. (2013). RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS. Journal of Microbiology, Biotechnology and Food Sciences, 3(2), 182–184. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7065

Issue

Vol. 3 No. 2 (2013): October - November

Section

Food Sciences

License

Copyright (c) 2013 Mohammad Hojjatoleslamyi, Fatemeh Raisi, Masoumeh AsadiiiMohammad Ali Shariaty

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).