The effect of gum tragacanth on the rheological properties of salep based ice cream mix

Kurt, Abdullah; Cengiz, Alime; Kahyaoğlu, Talip

doi:10.1016/j.carbpol.2016.02.018

Cited by 92 publications

(44 citation statements)

References 45 publications

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“…Así mismo, Alvis et al (2009) estudiaron las propiedades mecánicas y viscoelásticas del ñame y encontraron que estas se rigieron fundamentalmente por la composición del producto. En este mismo sentido, Kurt et al (2016) investigaron el efecto de la goma de tragacanto en las propiedades reológicas y el comportamiento viscoelástico de la estructura interna de un helado, y ajustaron los datos encontrados al modelo Maxwell generalizado: encontraron que la concentración de goma de mascar aumentó las propiedades viscoelásticas del producto. Dzadz et al (2015), por su parte, analizaron el efecto de la temperatura sobre el comportamiento viscoelástico de salchichas de carne de pollo y observaron una mayor deformación en muestras analizadas a temperatura más alta; demostraron que las diferencias en la viscoelasticidad a diferentes temperaturas se pueden atribuir a los cambios inducidos por la temperatura en las propiedades de la grasa.…”

Section: -416unclassified

“…Los alimentos presentan un comportamiento viscoelástico, es decir, bajo condiciones de carga durante un tiempo de aplicación, se pueden comportar como un sólido, un líquido y, más frecuentemente, como una combinación de los dos (Larrosa et al 2015;Kurt et al 2016). El comportamiento mecánico de los productos biológicos se puede modelar mediante analogías compuestas por resortes y amortiguadores (Salinas y Puppo 2014).…”

Section: Introductionunclassified

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Influencia del almacenamiento en la textura y viscoelasticidad de bollos de maíz Cariaco blanco

González

Acevedo-Correa

Montero-Castillo

2016

CTA

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<p>El objetivo fue determinar la influencia del tiempo de almacenamiento en la textura y viscoelasticidad de bollos de maíz Cariaco blanco. Las muestras se almacenaron en refrigeración a 15 oC durante 15 días. Los parámetros texturales se determinaron cada dos días, utilizando un analizador de textura. Las propiedades viscoelasticas se fijaron con una prueba de relajación y compresión del esfuerzo, medianteel ajuste de los datos experimentales al modelo de Maxwell generalizado. Para fijar los parámetros del modelo, se realizó un proceso iterativo por regresión no lineal con las técnicas de mínimos cuadrados amortiguados, mediante el complemento Solver de Excel 2013. El tiempo de almacenamiento influyoen el perfil de textura y en el aumento de la dureza a partir del día 11, lo cual fue atribuido a la perdida de humedad del producto durante la refrigeración. La masticabilidad fue más alta a mayor tiempo de almacenamiento. La cohesividad, adhesividad y elasticidad no reportaron diferencias significativas durante el almacenamiento. Se presentaron diferencias en las velocidades de relajación inicial y final expresadas en el modelo. Los datos experimentales se ajustaron satisfactoriamente al modelo (R2 > 0,95) lo cual fue estadísticamente significativo (p < 0,05). El comportamiento de los módulos elásticos indico que los bollos de maíz Cariaco blanco mostraron la tendencia característica de un material viscoelastico, con incremento de su dureza durante el almacenamiento.</p>

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Section: -416unclassified

Section: Introductionunclassified

Influencia del almacenamiento en la textura y viscoelasticidad de bollos de maíz Cariaco blanco

González

Acevedo-Correa

Montero-Castillo

2016

CTA

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“…Magnitude of the areas decreased slightly at 1% and markedly at 2% by removing bassorin which mean that BSGT structure was less damaged from the shear increase and also recovered to the first structure closer than GT (A. Kurt et al, 2016;Roopa & Bhattacharya, 2009). …”

Section: Steady-shear Flow Behavior Of Gum Tragacanthmentioning

confidence: 99%

“…The chemical structure is defined as a complex and highly branched polysaccharide consisting of small proportions of protein. Previous studies have reported that gum tragacanth has emulsifying and stabilizing properties in food products due to its high water binding ability and effective surfaceactive properties (Abdolmaleki, Mohammadifar, Mohammadi, Fadavi, & Meybodi, 2016;A. Kurt, Cengiz, & Kahyaoglu, 2016;Mostafavi et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Rheological and Structural Characteristics of Alcohol Precipitated Fraction of Gum Tragacanth

Kurt¹

2018

Food Health

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Obtaining specific polysaccharide of gum by separating other parts appears to be an approach to get a hydrocolloid with a higher quality and new functional properties. Therefore, gum tragacanth (GT) was used for these aims. The characterization of alcohol precipitated part of GT were performed in terms of physico-chemical compositions (moisture, ash, protein, color and transparency); rheological behaviors aqueous solutions at different concentration, temperature, pH, presence of salt and sucrose; and structural characterization (FTIR, XRD, DSC and SEM). Applied process has no effect on sucrose its chemical compositions which is important for preserving of progressing application. Clearer solution was obtained for purified sample which was important for sensorial properties of end-product. Rheological experiments indicated that separation insoluble part (bassorin) from GT increased viscosity and improved the stability to the different environmental conditions. FTIR experiment results confirmed that tragacanthin and bassorin is physically mixture not chemically bonded. The improvement of thermal stability of GT was also observed by DSC as a result of bassorin separation. The results suggest that extraction soluble part of GT resulted in higher rheological and structural characteristics which may help to widen its application.

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“…On the other hand, sahlep consumption is not given up easily due to its characteristic flavor in ice creams [5]. Researches about the methods for producing sahlep orchids have been proceed up to now.…”

Section: Introductionmentioning

confidence: 99%

The Physicochemical and Structural Characteristics of Cultivated Sahlep

Kurt¹,

Kahyaoğlu²

2017

International Journal of Secondary Metabolite

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Abstract:Sahlep is obtained from tubers of orchids which grown in Mediterranean countries, especially in Turkey. As hydrocolloid, it is used for preparing hot drink and ice cream. However, orchid plants are damaged and sold with high priced. Therefore, searching of alternative production methods of sahlep are in progress. The products of the project, growing possibilities of sahlep orchids at farm conditions (cultivation) were researched in this study. The naturally grown sahlep which belongs to Serapias vomeracea and Orchis sancta species compared with that of cultivated products. Physicochemical and structural characterization analyses were performed for the samples. The tubers were obtained from Serapias vomeracea exhibited higher similarity in physicochemical properties with naturally grown one than Orchis sancta. Samples have Newtonian flow behavior. FTIR experiments which provide knowledge about chemicals bonds in structure revealed that cultivation studies have no effect on sahlep chemical structure. Amorph structure was determined with the XRD experiment for all samples. The variation of surface morphology of sahlep was observed with the cultivation by SEM. DSC and TGA analysis exhibited that samples had similar thermal stabilities. The results obtained showed that sahlep with the same physicochemical and structural characteristics with naturally grown could be achieved by cultivation. The development and widening in this production method provides both protection of wild orchids and cheaper sahlep production.

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The effect of gum tragacanth on the rheological properties of salep based ice cream mix

Cited by 92 publications

References 45 publications

Influencia del almacenamiento en la textura y viscoelasticidad de bollos de maíz Cariaco blanco

Influencia del almacenamiento en la textura y viscoelasticidad de bollos de maíz Cariaco blanco

Physicochemical, Rheological and Structural Characteristics of Alcohol Precipitated Fraction of Gum Tragacanth

The Physicochemical and Structural Characteristics of Cultivated Sahlep

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