Effects of Drying Methods and Conditions on Rheology and Texture of Basil Seed Gum

Document Type : Research Article


1 PhD Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran


Basil seed has remarkable amounts of gum with good functional properties. In this study the effects of drying methods and conditions on the rheological and textural properties of Basil seed gum were investigated. Three different methods including oven (40, 50, 60, 70 and 80°C), freeze and vacuum oven drying were studied. The rheological properties by viscometer and textural properties (including hardness, stickiness, consistency and adhesiveness) by texture analyzer were measured. The results showed that the apparent viscosity of solutions prepared from dried gum at different condition and shear rate 54 s-1 was varied from 0.174 to 0.438 Pa.s, and freeze-dried gum exhibited the highest viscosity among all dried gums. With increasing oven temperature from 40 to 80°C, the apparent viscosity of gums decreased from 0.247 to 0.176 (shear rate 54 s-1). The Herschel-Bulkley’s model was found the most suitable to describe the flow behavior of Basil seed gum over the whole experiment. Drying method of mucilage has significantly effect on the change of textural characteristics of prepared gel from the dried gum. The amounts of hardness, stickiness, consistency and adhesiveness of Basil seed gum gel (3%) were changed from 42.2 to 75.5 g, 11.3 to 19.3 g, 362.6 to 803.7 g.s, and 131.5 to 244.8 g.s at different drying condition. The results indicated that the highest value of hardness and consistency of gum texture were for freeze-dried gum, that were 75.5 g and 803.7 g.s, respectively.


Main Subjects

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