Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)


YILMAZ M. T. , KUTLU G., Tulukcu E., TOKER Ö. S. , SAĞDIÇ O. , Karaman S.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.71, ss.391-399, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.lwt.2016.03.043
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.391-399

Özet

Effect of different hydration temperatures (25, 45, 65, 85 and 95 degrees C) on rheological properties of Salvia seed gum (SSG) was investigated by steady, dynamic shear and three interval thixotropy test (3ITT) procedures. Results showed that apparent viscosity values of the SSG samples decreased with shear rate and Oswald de Waele model fitted well to the steady shear rheological data of samples (R-2 > 0.99). The storage (G') and loss (G") modulus values of SSG samples increased with increase in angular frequency (omega) and G" values were lower than G' values at all hydration temperatures. In addition, structural deformation and degree of recovery of SSG samples hydrated at same temperatures were investigated by application of three interval thixotropy test (3ITT). Minimum deformation and maximum recovery were determined at 25 and 65 degrees C, respectively. In conclusion, the results of this study revealed that the 3ITT test can be used to specify the instantaneous shear stress/shear rate deformation in SSG samples and determine their deformation and structural regeneration kinetic data. The findings of the present study demonstrated that hydration temperature of the gum solution could be taken into consideration in terms of control of the rheological properties of final product. (C) 2016 Elsevier Ltd. All rights reserved.