Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study

Naji, Sara; Razavi, Seyed Mohammad Ali; Karazhiyan, Hojjat

doi:10.1016/j.foodhyd.2011.11.012

Cited by 118 publications

(54 citation statements)

References 34 publications

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“…The L. perfoliatum and L. sativum seeds contain a large amount of gum with high-molecular weight and mucilaginous substances, which diffuses out when soaked in water. They are widely employed for the treatment of many diseases and also can be used as a potential thickening and stabilizing agent in the food industry (Koocheki et al 2009;Amin 2005;Koocheki et al 2013;Behrouzian et al 2014a, b;Karazhiyan et al 2009;Sahraiyan et al 2013;Karazhiyan et al 2011;Naji et al 2012). Finally, studies on compounds of plant hydrocolloids have brought numerous applications in food and pharmaceutical industries and it will be followed by economic benefits.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

et al. 2017

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In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.

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Section: Introductionmentioning

confidence: 99%

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

et al. 2017

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“…Xanthan gum, propylene glycol alginate, tragacanth, microcrystalline cellulose, pectin, starches, carrageenan, guar gum, locust bean gum, gellan, carboxy methylcellulose, gelatin, agar, and methylcellulose are some important examples of gums used in food industry. Xanthan gum is used in a wide range of food items due to some important reasons including emulsion stability, heat stability, adaptability with food components, and shear-thinning rheology features (Naji et al 2012). Nowadays, tendency to use new and native polysaccharides has considerably increased due to high price and sometimes lack of easy accessibility to common stabilizers.…”

Section: Introductionmentioning

confidence: 99%

Optimization low-fat and low cholesterol mayonnaise production by central composite design

et al. 2017

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In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fitted with an insignificant lack of fit factor in order to study the relationship between variables and responses including apparent viscosity, consistency coefficient, flow index, firmness, and stability of mayonnaise sauces. Results showed that increased amounts of Xanthan gum, Zodo gum and oil led to an increase in the apparent viscosity, the consistency coefficient, the firmness/emulsion stability of the mayonnaise, while the mayonnaise flow index was reduced. The interaction effects between Xanthan gum and Zodo gum, and between Xanthan gum and oil were significant on apparent viscosity. Optimum conditions of variables were obtained due to response ranges of commercial mayonnaise as following ingredients: 0.25% Xanthan gum, 3.84% Zodo gum, 37.50% oil, and with the replacement of 63.61% soy milk. Yolk, however, was replaced with soy milk without emulsion fracture up to 100%. This study showed good potential for Zodo gum native mixed with Xanthan gum and soy milk to be used as a fat and yolk substitute in mayonnaise, respectively.

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“…Lipid oxidation can occur rapidly in emulsions due to their large surface area that facilitates interactions between the lipids and the water-soluble prooxidants. There are many factors that can potentially influence the physical and oxidative stability of emulsions: fatty acid composition, pH and ionic composition, type and concentration of antioxidants and prooxidants, emulsion droplet and interfacial properties, lipid droplet characteristics, concentration and physical state (McClements & Decker, 2000;Raikos, 2010;Naji, & Karazhiyan, 2012;Xu, Wang, Jiang, Yuan, & Gao, 2012).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

Poyato

Navarro-Blasco

Calvo

et al. 2013

Food Research International

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The effect of storage temperature (65°C, 48 hours) on the oxidative stability of a food-grade water-in-oil-in-water (W/O/W) emulsion was studied by comparison with an oil-in-water (O/W) emulsion. The emulsions were prepared with linseed oil or olive oil, and in each case, two antioxidants were evaluated, an aqueous Melissa lyophilized extract and BHA. Emulsions were characterized using brightfield light microscopy and the oxidation was monitored by measuring the lipid hydroperoxides, thiobarbituric acid reactive substances (TBARS),

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Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study

Cited by 118 publications

References 34 publications

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

Optimization low-fat and low cholesterol mayonnaise production by central composite design

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

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