Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 1 2015 11 22 Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum 33 42 228 10.22104/jift.2015.228 FA Hadi Bagheri PhD. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Zeinab Graili M. Sc. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Mahdi Kashaninezhad Associate Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Journal Article 2015 11 01 In this study, the effect of freezing condition (-18^oC for 24 h) on rheological characteristic of gudomeh shahri as a local gum in different concentration (0.5, 1, 1.5 and 2 %) was investigated and in final was compared with xanthan gum as a commercial gum. For studing the effect of freezing and concentration on rheological characteristic, we used Brookfield viscometer and power law and Hershel balky model for modeling. Freezing storage of food product is a common way to extend their shelf life. However, the final quality of stored products changes after storage at low temperature that related to this parathion of liquid from foods during storage. These problems can be solved by incorporating an appropriate hydrocolloid. Hydrocolloid by reducing water loss during storage at low temperatures can solve these problems and to maintain texture and rheology food. In order to maintain and improve the texture of food, Hydrocolloids are widely used as the gel agents in food systems, although all Hydrocolloids are not similar behavior in different thermal conditions. The result showed that aprant viscosity with increase concentration of gudomeh shahri and xanthan gums was increased. Evaluation of rheological models showed that in low concentration, the freezing lead to increased consistency index whiles in high concentration the freezing lead to decreased consistency index. With attention R² and SE in fitting experimental date with Hershel balky model, this model is compatible for modeling. In this study, the effect of freezing condition (-18^oC for 24 h) on rheological characteristic of gudomeh shahri as a local gum in different concentration (0.5, 1, 1.5 and 2 %) was investigated and in final was compared with xanthan gum as a commercial gum. For studing the effect of freezing and concentration on rheological characteristic, we used Brookfield viscometer and power law and Hershel balky model for modeling. Freezing storage of food product is a common way to extend their shelf life. However, the final quality of stored products changes after storage at low temperature that related to this parathion of liquid from foods during storage. These problems can be solved by incorporating an appropriate hydrocolloid. Hydrocolloid by reducing water loss during storage at low temperatures can solve these problems and to maintain texture and rheology food. In order to maintain and improve the texture of food, Hydrocolloids are widely used as the gel agents in food systems, although all Hydrocolloids are not similar behavior in different thermal conditions. The result showed that aprant viscosity with increase concentration of gudomeh shahri and xanthan gums was increased. Evaluation of rheological models showed that in low concentration, the freezing lead to increased consistency index whiles in high concentration the freezing lead to decreased consistency index. With attention R² and SE in fitting experimental date with Hershel balky model, this model is compatible for modeling. https://jift.irost.ir/article_228_74db120f0a8e5646ef5a30154e9f6deb.pdf