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Effects of basal seed gum and carboxymethyl cellulose gum on rheological properties and flow behavior of pomegranate paste

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Abstract

This study aims to investigate and compare the effect of adding basal seed gum (BSG) and carboxymethyl cellulose gum (CMC) on rheological properties and flow behavior of pomegranate paste. To this end, the pomegranate pastes with three Brix of 30, 45 and 55% were prepared, and the two levels (0.5 or 1% wt/wt) of each BSG and CMC gums were separately added to the paste samples. Strain sweep, frequency sweep and dynamic shear tests were performed for the samples. In summary, increased Brix and gum ratio significantly increased storage modulus (G′), loss modulus (G″) and complex modulus (G*) in the samples and BSG effect was more highlighted in this relation. All the samples showed a solid-like behavior (G′ more than G″) and the power-law and Herschel-Buckley models were well fitted with the apparent viscosity-shear rate data (R2 > 0.990 and R2 > 0.986, respectively). Flow behavior index (n, n′) calculated using power-law and Herschel–Buckley models was within 0.691–0.797 and 0.205–0.365, respectively. Coefficient of consistency (K, K′) calculated by power-law and Herschel–Buckley models was within 34.509–582.100 and 22.719–759.630 Pa.sn, in that order. Increased Brix and gum ratio led to increased coefficient of consistency (K, K′), yield stress (τ0) and hysteresis loop in the samples; BSG effect was higher in this regard. In general, adding gums could improve the rheological properties of pomegranate paste via increasing the consistency and elasticity features.

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Acknowledgements

The authors are thankful to the staff of the Mazandaran Science and Technology Park for technical help.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box: 578, Sari, Iran

    Ali Motamedzadegan, Mohammad Hossein Naeli, Elaheh Maghsoudlou, Seyed Mahdi Hosseini Bahri, Saba Belgheisi & Zine El Abidin Babaei

  2. Greenhouse Cultivation Research Department, Tehran Agricultural and Natural Resources Research and Education Center, AREEO, Varamin, Iran

    Seyed Mahdi Hosseini Bahri

  3. Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran

    Saba Belgheisi

  4. The Health of Plant and Livestock Products Research Center, Mazandaran University of Medical Sciences, Sari, Iran

    Zine El Abidin Babaei

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  1. Ali Motamedzadegan
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  2. Mohammad Hossein Naeli
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  3. Elaheh Maghsoudlou
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  4. Seyed Mahdi Hosseini Bahri
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Correspondence to Ali Motamedzadegan.

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Motamedzadegan, A., Naeli, M.H., Maghsoudlou, E. et al. Effects of basal seed gum and carboxymethyl cellulose gum on rheological properties and flow behavior of pomegranate paste. Food Measure 13, 87–96 (2019). https://doi.org/10.1007/s11694-018-9921-2

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  • DOI: https://doi.org/10.1007/s11694-018-9921-2

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