Characterization of Ethanol Precipitated Cress Seed and Flaxseed
Mucilages Compared with Commercial Guar Gum

El‐Aziz, Mahmoud Abd; Kaluoubi, M.M.; Hassan, Laila K.; El-Sayed, M. M.; Sayed, Asmaa

doi:10.3923/ajft.2016.84.91

Cited by 3 publications

(2 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A small amount of protein in gum is important in improving emulsifying properties, fat binding, and some other functional characteristics. The percentage of ash and fat was (1.1, and 0.05%), consistent with (Fekri et al, 2008;Abd El-Aziz et al, 2016) results. The total carbohydrate content in the gum powder was 84.75%, which depends on the amount of protein and fat remaining after extracted the gum.…”

Section: Resultssupporting

confidence: 88%

Effect of Concentrations of Basil Seed Gum on the Sensory Properties of Chicken Sausage

Abdulrahem

Al-Aubadi

Mohamed

2022

Basrah J. Agric. Sci.

View full text Add to dashboard Cite

Chicken meat is a low-fat, high-protein food that is increasingly growing in popularity around the world. Therefore, various food ingredients have been added to improve the characteristics of the chicken sausage. Among them, Basil seed gum (BSG) was extracted, and the effect of adding it in percentages of 0.5, 1.0, 1.5, and 2.0 % was studied as- a partial replacement- for animal fat in processed sausages and its effect on the proximate composition, sensory and quality characteristics of chicken sausages. The yield of gum extract was 17.5% on a dry-weight basis. Moreover, the results of analyzing the proximate composition of prepared sausage showed an increase in the moisture, protein, and ash percentage. However, the percentage of fat, carbohydrates, and caloric value in them decreased. The results also showed increased water holding capacity, emulsion stability, and cooking yield in the prepared sausages. In contrast, the percentage of cooking loss and loss of thaw loss decreased. It was also noted that the peroxide value, free fatty acids, and cholesterol decreased by increasing the concentration of gum added, up to 2%. Besides that, the addition of gum concentrations resulted in a clear improvement in the sensory characteristics and acceptability of the assessor, especially colour, tenderness, juiciness, and overall acceptability. It can be concluded from this research that the possibility of using BSG as a fat replacer to manufacture low-fat chicken sausages, which contributes to reducing the cost of sausage mixtures and giving a healthy, low-calorie product.

show abstract

Section: Resultssupporting

confidence: 88%

Effect of Concentrations of Basil Seed Gum on the Sensory Properties of Chicken Sausage

Abdulrahem

Al-Aubadi

Mohamed

2022

Basrah J. Agric. Sci.

View full text Add to dashboard Cite

show abstract

“…The chemical constituents of Lepidium plant includes fatty acids, essential amino acids, proteins and carbohydrates [17,18]. A comparative study with guar gum explains the good physical properties of cress seed mucilage [19]. Lepidium sativum is used as a natural super-disintegrant in the formulation of aceclofenac fast dissolving tablets, and the results shows that it is a good disintegrating agent than other synthetic disintegrant [20].…”

Section: Asariomentioning

confidence: 99%

Scope of herbal mucilage in pharmaceutical formulations. A review

Saju¹,

Sivaraman²

2021

Herba Polonica

View full text Add to dashboard Cite

Summary The aim of the article was to obtain maximum information about plant mucilage, its sources and applications in the pharmaceutical industry. This study focuses on the scientific articles and books available in Internet resources and college library that deal with the sources, applications, extraction and isolation of plant mucilage. Mucilage is obtained mainly from plant sources and can be isolated easily. Due to the low cost, easy availability, non-toxicity, non-irritancy, and biocompatibility, mucilage is of great demand in the field of pharmaceuticals. Hibiscus rosa-sinensis L., Trigonella foenum-graecum L., Abelmoschus esculentus L, Plantago ovata Forssk. and Aloe barbadensis L. are some common sources of mucilage. The isolation methods vary depending on the part of the plant where mucilage is present. It is commonly used as gelling agent, suspending agent, binder, and disintegrant. Since it is hydrophilic in nature, chances of deterioration are higher. In this review, different mucilage sources and their isolation methods are discussed in detail. Mucilage is used as excipient in many formulations of tablets, suspensions, gels, etc. The study explores the potential of plant mucilage as an excipient in pharmaceutical formulations. The biodegradable and biocompatible properties of this inexpensive excipient make it more favourable for the newer formulation development.

show abstract

Ornithogalum cuspidatum mucilage as a new source of plant-based polysaccharide: Physicochemical and rheological characterization

2021

View full text Add to dashboard Cite

Characterization of Ethanol Precipitated Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

Cited by 3 publications

References 27 publications

Effect of Concentrations of Basil Seed Gum on the Sensory Properties of Chicken Sausage

Effect of Concentrations of Basil Seed Gum on the Sensory Properties of Chicken Sausage

Scope of herbal mucilage in pharmaceutical formulations. A review

Ornithogalum cuspidatum mucilage as a new source of plant-based polysaccharide: Physicochemical and rheological characterization

Contact Info

Product

Resources

About