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American Journal of Food Technology

Year: 2016  |  Volume: 11  |  Issue: 3  |  Page No.: 84 - 91

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

M. Abd El-Aziz, H.F. Haggag, M.M. Kaluoubi, Laila K. Hassan, M.M. El-Sayed and A.F. Sayed

Abstract

The yield percentage, chemical and physical properties of ethanol precipitated Cress Seed Mucilage (CSM) and flaxseed mucilage (FSM) compared with commercial Guar Gum (GG) were evaluated. Flaxseed or cress seed (100 g) and 900 mL distilled water were stirred for 5 h at a speed of 300 rpm min-1 in a 60°C water bath. The filtered extracted mucilage solution was precipitated with 2 V of 95% ethanol and the mucilage was separated by centrifugation at 3000×g for 10 min. The precipitated mucilage was then dried in a hot air oven at 60°C over night. The FSM yield (10.22% w/w) was higher than that CSM (7.29% w/w). Total proteins and ash contents in both FSM and CSM were higher than those in GG. There was no significant difference in Water Holding Capacity (WHC) of starch gel (2.0% starch) containing GG, FSM or CSM at the same concentration (0.1, 0.2 and 0.6%). However, at 0.4% concentration, the WHC of starch gel containing FSM was significantly lower than those containing CSM or GG. All polysaccharides solutions (1.0%) exhibited shear-thinning behavior, which was more pronounced in GG solution. The GG solution had the highest clarity compared with FSM and CSM solutions. However, the lightness and yellowish degrees were the highest, the redness was the lowest in both FSM and CSM solutions compared with GG solution (1.0%). The foaming capacity of FSM and CSM solutions were the highest compared with GG solution (1.0%). The GG solution had the highest foam stability, while the CSM had the lowest foam stability. The antioxidant activity of the CSM solution was the highest followed by FSM and GG solutions (1.0%).

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