Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 12 1 2024 10 22 Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid 1 16 1436 10.22104/ift.2024.6941.2175 FA Fakhreddin Salehi Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran 0000-0002-6653-860X Kimia Samary MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran 0009-0009-2552-9131 Maryam Tashakori MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran Journal Article 2024 06 14 In this study the effect of edible organic acids at two concentrations on the viscosity and rheological behavior of Wild sage seed gum (WSSG) solution was investigated. The apparent viscosity values of the WSSG solution prepared in organic acids model system (0.5 %) were determined to be 10.31, 4.48, 7.00, and 5.49 mPa.s for ascorbic, citric, malic, and tartaric acids, respectively, at the shear rate of 49 s−1 and 20°C. The apparent viscosity of the WSSG solution reduced as the organic acids concentration increased from 0.5 to 1 %. The highest decrease in viscosity was related to 1% tartaric and citric acids, and the lowest was related to 0.5% ascorbic acid. Herschel-Bulkley equation was the best model for describing the behavior of WSSG solution containing edible organic acids. This model showed good performance with the maximum correlation coefficient (>0.9956) and minimum error values. The consistency coefficient values of the samples (Power law and HB models) reduced as the acid percent was increased. The sample containing 1% tartaric acid had the lowest consistency coefficient and the sample containing 0.5% ascorbic acid had the highest consistency coefficient. The flow behavior index of the samples increased when the acid concentration was increased. In this study the effect of edible organic acids at two concentrations on the viscosity and rheological behavior of Wild sage seed gum (WSSG) solution was investigated. The apparent viscosity values of the WSSG solution prepared in organic acids model system (0.5 %) were determined to be 10.31, 4.48, 7.00, and 5.49 mPa.s for ascorbic, citric, malic, and tartaric acids, respectively, at the shear rate of 49 s−1 and 20°C. The apparent viscosity of the WSSG solution reduced as the organic acids concentration increased from 0.5 to 1 %. The highest decrease in viscosity was related to 1% tartaric and citric acids, and the lowest was related to 0.5% ascorbic acid. Herschel-Bulkley equation was the best model for describing the behavior of WSSG solution containing edible organic acids. This model showed good performance with the maximum correlation coefficient (>0.9956) and minimum error values. The consistency coefficient values of the samples (Power law and HB models) reduced as the acid percent was increased. The sample containing 1% tartaric acid had the lowest consistency coefficient and the sample containing 0.5% ascorbic acid had the highest consistency coefficient. The flow behavior index of the samples increased when the acid concentration was increased. https://jift.irost.ir/article_1436_eaa32c96f620053cf442ad32258076b9.pdf