Amir Hossein Elhami Rad; Atefeh Ghorbani; Leila Nateghi; Mohammad Hossein Haddad Khodaparast; Fatemeh Zarei
Abstract
In this study, the structure and physicochemical properties of mucilage extracted from Malva flowers were investigated. The mucilage suspension contains large particles with low polydispersity showing low stability due to low zeta potential. The morphology of particles indicates polyhedral ...
Read More
In this study, the structure and physicochemical properties of mucilage extracted from Malva flowers were investigated. The mucilage suspension contains large particles with low polydispersity showing low stability due to low zeta potential. The morphology of particles indicates polyhedral monodisperse particles. The predominantly present element is potassium and the most important functional group by FTIR is carboxylate at the wavelength of 1623cm-1 and 1407 cm-1, pyranose vibratory ring at 1256cm-1, and 1062cm-1, and Beta configuration at 780 cm-1 and 618 cm-1. Results of NMR also suggested the presence of sugars in the mucilage. Its low enthalpy (193.27J/g) is due to the presence of ordered granules. Also, a high glass transfer temperature (95.4°C) indicates a high crystallization rate thus a stable structure and heat–resistant granules.
Shima Moazzezi; Amir Hossein Elhamirad; Leila Nateghi; Mohammad Hossein Haddad Khodaparast; Fatemeh Zarei
Abstract
Food products could be exposed to heat treatments during manufacture, storage, and distribution chains which can affect the rheological properties of hydrocolloid solutions. Viscosity is an important factor for quality evaluation in many food products. In the current study marshmallow ...
Read More
Food products could be exposed to heat treatments during manufacture, storage, and distribution chains which can affect the rheological properties of hydrocolloid solutions. Viscosity is an important factor for quality evaluation in many food products. In the current study marshmallow seed mucilage, as a potential new source of hydrocolloid, was prepared at concentrations of 4, 6, and 8 % (w/v) and subjected to heat treatments at 30, 55, and 80 °C. Afterward, time-independent rheological behaviors of examined concentrations were assessed by using a rheometer. The findings revolved around that marshmallow seed mucilage showed a pseudoplastic behavior (n<1) as well as in the power low model. In the mentioned model the consistency coefficient (K) of all analyzed concentrations significantly has been increased at different temperatures (p≤0.01). Also, the flow behavior index value changed from 0.5092 to 0.7934 and showed a significant decrease at higher temperatures (55 and 80 °C) and also as a result of increasing in concentration. The concentrations of 4 % and 8% showed the highest temperature-dependency of consistency coefficient and flow index, respectively. In contrast, the lowest temperature dependency of consistency coefficient and flow index were detected at 6 and 4 % mucilage solution, respectively. At low concentrations, Bingham and at high concentrations Casson models, in addition, Hershel-Bulkley model best fitted with the mucilage solution.
