RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS

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 pr...

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Main Authors:	Mohammad Hojjatoleslamyi, Fatemeh Raisi, Masoumeh AsadiiiMohammad Ali Shariaty
Format:	Article
Language:	English
Published:	Slovak University of Agriculture 2013-10-01
Series:	Journal of Microbiology, Biotechnology and Food Sciences
Subjects:	Psyllium gum Plantago Psyllium Plantago Ovata Rheologic properties Temperature
Online Access:	http://www.jmbfs.org/wp-content/uploads/2013/09/jmbfs-0427-Ghafari.pdf

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spelling	doaj-d36d8fbaa7b2447da246d68cd2e18c952020-11-24T23:05:47ZengSlovak University of AgricultureJournal of Microbiology, Biotechnology and Food Sciences1338-51782013-10-0132182184RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONSMohammad HojjatoleslamyiFatemeh RaisiMasoumeh AsadiiiMohammad Ali ShariatyPsyllium (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. http://www.jmbfs.org/wp-content/uploads/2013/09/jmbfs-0427-Ghafari.pdfPsyllium gumPlantago PsylliumPlantago OvataRheologic propertiesTemperature
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Mohammad Hojjatoleslamyi Fatemeh Raisi Masoumeh AsadiiiMohammad Ali Shariaty
spellingShingle	Mohammad Hojjatoleslamyi Fatemeh Raisi Masoumeh AsadiiiMohammad Ali Shariaty RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS Journal of Microbiology, Biotechnology and Food Sciences Psyllium gum Plantago Psyllium Plantago Ovata Rheologic properties Temperature
author_facet	Mohammad Hojjatoleslamyi Fatemeh Raisi Masoumeh AsadiiiMohammad Ali Shariaty
author_sort	Mohammad Hojjatoleslamyi
title	RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS
title_short	RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS
title_full	RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS
title_fullStr	RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS
title_full_unstemmed	RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS
title_sort	rheological behaviour of psyllium gum fractions
publisher	Slovak University of Agriculture
series	Journal of Microbiology, Biotechnology and Food Sciences
issn	1338-5178
publishDate	2013-10-01
description	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.
topic	Psyllium gum Plantago Psyllium Plantago Ovata Rheologic properties Temperature
url	http://www.jmbfs.org/wp-content/uploads/2013/09/jmbfs-0427-Ghafari.pdf
work_keys_str_mv	AT mohammadhojjatoleslamyi rheologicalbehaviourofpsylliumgumfractions AT fatemehraisi rheologicalbehaviourofpsylliumgumfractions AT masoumehasadiiimohammadalishariaty rheologicalbehaviourofpsylliumgumfractions
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RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS

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