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Paper Information

Journal:   JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY   SUMMER 2014 , Volume 9 , Number 2; Page(s) 29 To 38.
 
Paper: 

OPTIMIZATION OF EXTRACTION YIELD OF QUINCE SEED GUM AND RHEOLOGICAL CHARACTERISTICS UNDER THE OPTIMUM EXTRACTION CONDITIONS

 
 
Author(s):  ABBASTABAR B., AZIZI M.H.*, ABBASI S.
 
* DEPT. OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, TARBIAT MODARES UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

Background and Objective: Food gums are a class of food additives playing various roles, such as thickening, gelling and stabilizing of the food aqueous solutions. In this study, the best conditions for quince seed gum extraction and its rheological characteristics were determined.
Materials and Methods: The effects of temperature range (25-80?C), pH (3-11) and water-to-seed ratio (50-120 w/w) on the yield of quince seed gum extraction were optimized by statistical analysis using response surface methodology (RSM). Rheological properties of the quince seed gum, such as strain sweep and frequency sweep, were determined with a rheometer (Anton Paar, MCR300, and CC27), while for determination of intrinsic viscosity and Huggins constant capillary viscometer was used.
Results: Based on the response surface methodology, temperature and water-to-seed ratio affected the quince seed gum extraction yield significantly (p<0.05). The maximum extraction yield occurred at a temperature of 60.77 oC, a water-to-seed ratio of 96.2 (w/w), and a pH of 6.6. The Cross model fitted the data with a regression more than 0.98. The slopes of the lines for the dilute and semi-dilute regions and critical concentration occurred at a concentration of 0.6%, 2.0% and 0.077%, respectively. The linear viscoelastic range of the gum solution (0.3%) deviated from linear route at strain 11.4%. Loss and storage moduli of the gum solution (0.3%) were frequency dependent. The intrinsic viscosity and Huggins constant were found to be 1530 and 0.31, respectively.
Conclusion: Quince seed gum has a high extraction yield, strong gelling structure, and hydrodynamic volume. It can, therefore, be used as a thickener in food products.

 
Keyword(s): EXTRACTION, RESPONSE SURFACE METHODOLOGY, RHEOLOGY, LINEAR VISCOELASTIC REGION
 
 
References: 
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APA: Copy

ABBASTABAR, B., & AZIZI, M., & ABBASI, S. (2014). OPTIMIZATION OF EXTRACTION YIELD OF QUINCE SEED GUM AND RHEOLOGICAL CHARACTERISTICS UNDER THE OPTIMUM EXTRACTION CONDITIONS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 9(2), 29-38. https://www.sid.ir/en/journal/ViewPaper.aspx?id=404895



Vancouver: Copy

ABBASTABAR B., AZIZI M.H., ABBASI S.. OPTIMIZATION OF EXTRACTION YIELD OF QUINCE SEED GUM AND RHEOLOGICAL CHARACTERISTICS UNDER THE OPTIMUM EXTRACTION CONDITIONS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY. 2014 [cited 2021May12];9(2):29-38. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=404895



IEEE: Copy

ABBASTABAR, B., AZIZI, M., ABBASI, S., 2014. OPTIMIZATION OF EXTRACTION YIELD OF QUINCE SEED GUM AND RHEOLOGICAL CHARACTERISTICS UNDER THE OPTIMUM EXTRACTION CONDITIONS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, [online] 9(2), pp.29-38. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=404895.



 
 
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