Scopus
YÖKSİS ISSN Eşleşti
SJR Q1
A new synergistic hydrocolloid with superior rheology: Locust bean /xanthan gum binary solution powdered by different drying methods
Food Hydrocolloids · Eylül 2024
YÖKSİS Kayıtları — ISSN Eşleşmesi
Effect of salep as a hydrocolloid on storage stability of Incir Uyutmasi dessert
2009 ISSN: 0268-005X SCI-Expanded 10 atıf
Prof. Dr. MEHMET AKBULUT →
Composition, morphology and pasting properties of Orchis anatolica tuber gum
2017 ISSN: 0268-005X SCI-Expanded
Doç. Dr. BİRSEN BULUT SOLAK →
Makale Bilgileri
Dergi
Food Hydrocolloids
ISSN0268005X
Yayın TarihiEylül 2024
Cilt / Sayfa154
Scopus ID2-s2.0-85190300959
Özet
In the current study, a novel gum powder containing locust bean and xanthan gums was prepared by three different drying methods of their synergistic aqueous solutions: direct cabinet drying (CD), drying after alcohol precipitation (PD), and direct freeze drying (FD). The purpose of this process is to develop ready-to-use synergistic gum powders with improved rheological properties by modifying intermolecular interactions. Significant improvements in viscosity, consistency efficiency and pseudoplastic character were observed for PD, followed by CD and FD, as well as the higher values of G′ and G″ values of PD, indicating a stronger entanglement network development between the macromolecules for PD. PD exhibited better elasticity and shear resistance compared to FD and CD in the strain sweep test. In Lissajous curves, straight line shapes were found for synergistic solutions at low strain, which continued for increasing strain values for PD and CD. However, the pronounced viscous behavior was found for FD at 500% strain. Compared to CD and FD, PD exhibited a more desirable thixotropic character. A lower zeta potential was observed in the production of synergistic gums using the PD process. Gel strength was found to be higher for PD. Therefore, PD was a more effective method to produce a ready-to-use synergistic powder with better viscoelastic properties and a more stable solution.
Yazarlar (6)
1
Gulen Mezreli
2
Abdullah Kurt
ORCID: 0000-0003-1452-3278
3
Esra Akdeniz
4
Duygu Ozmen
5
Bulent Basyigit
6
Omer Said Toker
ORCID: 0000-0002-7304-2071
Anahtar Kelimeler
3ITT
Drying
LAOS
Locust bean gum
Synergistic gum
Xanthan gum
Kurumlar
Harran Üniversitesi
Sanliurfa Turkey
Polen Food
Istanbul Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Hydrocolloids
Q1
SJR Skoru2,960
H-Index257
YayıncıElsevier B.V.
ÜlkeNetherlands
Chemical Engineering (miscellaneous) (Q1)
Chemistry (miscellaneous) (Q1)
Food Science (Q1)
Metrikler
17
Atıf
6
Yazar
6
Anahtar Kelime