Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition

Food Bioscience

Volumn 5, Issue , 2014, Pages 1-8

  Naji, Sara ^a   Razavin, Seyed M A ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Emulsifying; Foaming; Hydrocolloid; Refrigeration; Rheology; Texture

Indexed keywords

EID: 84893100698     PISSN: 22124292     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbio.2013.10.003     Document Type: Article

References (24)

1. Angioloni, A., &Collar, C.(2009).Smallandlargedeformation viscoelastic behaviorofselected fiber blendswithgelling properties. Food Hydrocolloid, 23, 742-748.
2. Bae, I.Y., Oh, I.K., Lee, S., Yoo, S.H., &Lee, H.G.(2008). Rheological characterizationoflevanpolysaccharidesfrom Microbacterium laevaniformans. InternationalJournalofBiological Macromolecules, 42, 10-13.
3. Bourne, M.C.(2002). Food textureandviscosity:conceptand measurement (p.78). NewYork:AcademicPress.
4. Glicksman, M.(1979).Gellinghydrocolloidsinfoodproduct applications.InJ.M.V.Blanchard, &J.R.Mitchell(Eds.), Polysaccharidesinfood (pp. 185-204). LondonandBoston: Butterworths.
5. Imeson, A.P.(2000).Carrageenan.InG.O.Phillips, &P.A. Williams (Eds.), Handbook ofhydrocolloids. Cambridge: Woodhead Publishing.
6. Karazhiyan, H., Razavi, S.M.A., &Phillips, G.O.(2011a). Extractionoptimizationofahydrocolloidextractfromcress seed (Lepidium sativum) usingresponsesurfacemethodology. Food Hydrocolloid, 25, 915-920.
7. Karazhiyan, H., Razavi, S.M.A., Phillips, G.O., Fang, Y., AL-Assaf, S., Nishinari, K.Physicochemicalaspectsofhydrocolloidextract fromtheseedsof LepidiumSativum. International JournalofFood Science&Technology, 46(5), 1066-1072.
8. Koocheki, A., Taherian, A.R., &Bostan, A.(2013).Studiesonthe steadyshear flow behaviorandfunctionalpropertiesof Lepidium perfoliatum seed gum. FoodResearchInternational, 50(1), 446-456.
9. Ledward, D.A.(2000).Gelatin.InG.O.Phillips, &P.A.Williams (Eds.), Handbookofhydrocolloids. Cambridge:WoodheadPublishing.
10. Lee, M.H., Baek, M.H., Cha, D.S., Park, H.J., &Lim, S.T.(2002). Freeze-thawstabilizationofsweetpotatostarchgelby polysaccharidegums. Food Hydrocolloid, 16, 345-352.
11. Lepine, A., Mezdour, S., Erazo-Majewicz, P., &Michon, C.(2008). Hydroxypropylcelluloseasastabilizingagentofemulsions.In G. O.Phillips, &P.A.Williams(Eds.), Gums andstabilisersforthe food industry 14 (pp.245-256). Cambridge:RSC
12. Mandala, I.G., Palogou, E.D., &Kostarapoulos, S.E.(2002). Influenceofpreparationandstorageconditionsontextureof xanthan-starchmixtures. JournalofFoodEngineering, 53, 27-38.
13. Naji, S., Razavi, S.M.A., &Karazhiyan, H. (2012).Effectofthermal treatmentsonfunctionalpropertiesofcressseed(Lepidium sativum) and xanthangums:Acomparativestudy. Food Hydrocolloids, 28, 75-81.
14. Naji, S., Razavi, S.M.A., &Karazhiyan, H.(2013).Effectoffreezingon functionalandtexturalattributesofcressseedgumandxanthan gum. FoodandBioprocessTechnology, 6(5), 1302-1311.
15. Rao, Y.M., Suresh, A.K., &Suraishkumar, G.K.(2003).Freeradical aspectsof Xanthomonas campestris cultivationwithliquid phase oxygensupplystrategy. ProcessBiochemically, 38, 1301-1310. (Pubitemid 36708613)
16. Rees, D.(1969).Structure, conformation, andmechanisminthe formationofpolysaccharidegelsandnetworks. Advances in CarbohydrateChemistryandBiochemistry, 24, 267-332.
17. Sciarini, L.S., Maldonado, F., Ribotta, P.D., Perez, G.T., &Leon, A.E. (2009).Chemicalcompositionandfunctionalpropertiesof Gleditsiatriacanthos gum. FoodHydrocolloid, 23, 306-313.
18. Simsek, S.(2009).Applicationofxanthan gumforreducingsyruping in refrigerateddoughs. Food Hydrocolloid, 23, 2354-2358.
19. Song, K.W., Kim, Y.S., &Chang, G.S.(2006).Rheologyof concentratedxanthangumsolutions:Steadyshear flow behavior. Fibers andPolymers, 7(2), 129-138.
20. Steffe, J.F.(1996). Rheologicalmethodsinfoodprocessengineering (2nd ed.).Michigan:FreemanPress.
21. Szczesniak, A.S.(1963).Classification oftexturalcharacteristics. JournalofFoodScience, 28, 385-389.
22. Tada, T., Matsumoto, T., &Masuda, T.(1998).Structureof molecularassociationofcurdlanatdiluteregimeinalkaline aqueoussystems. Chemical Physics, 228, 157-166.
23. Tang, J., Mao, R., Tung, M.A., &Swanson, B.G.(2001).Gelling temperature, gelclarityandtextureofgellangelscontaining fructose orsucrose. CarbohydratePolymers, 44, 197-209. (Pubitemid 32022519)
24. Tárrega, A., Durán, L., &Costell, E.(2004). Flowbehaviourofsemi- solid dairydesserts.Effectoftemperature. International Dairy Journal, 14, 345-353.