Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid

Document Type : Research Article

Authors

1 Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

2 MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

Abstract

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.

Graphical Abstract

Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid

Highlights

  • Viscosity of Wild sage seed gum solution reduced with increasing organic acids concentration.
  • Herschel-Bulkley model was the best equation to describe flow behaviour of the gum solution.
  • Consistency coefficient of gum solution decreased with increasing organic acids concentration.
  • The highest decrease in viscosity was related to 1% tartaric and citric acids, and the lowest was related to 0.5% ascorbic acid.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 12, Issue 1
November 2024
Pages 1-16

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History

  • Receive Date: 14 June 2024
  • Revise Date: 27 July 2024
  • Accept Date: 17 August 2024

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