Abstract
ABSTRACT: The influence of drying methods (oven drying at 50 °C, and freeze drying) on the centesimal composition, functional characteristics and rheological properties of mucilage obtained from chia seed and psyllium husk were investigated. Results showed that high temperature of oven drying reduced fiber content, solubility, emulsion activity and emulsion stability of mucilage. All samples showed pseudo plastic behavior, with the best result produced by Heschel-Bulkley and Power Law models of chia and psyllium mucilage, respectively. These results will be helpful in selecting suitable drying methods depending on the functional and rheological properties desired of the chia and psyllium mucilage in a food product.
Highlights
Some plants may produce complex polysaccharides which are commercially known as plant gums
Yield is directly influenced by the content of polysaccharides present in husks or seeds, while psyllium husks have a content of 84.98% (Guo et al, 2009), chia seeds have only 18.70% polysaccharides (Bushwayet al.,1981).Mucilagefromchiaseeddried in oven and freezer dryer showed an extraction yield of 4.38 ± 1.06 % and 5.86 ± 0.29 %, respectively; while mucilage from psyllium husk showed an extraction yield of 52.11 ± 1.65 % and 55.45 ± 0.38 % for samples dried in oven and freezer dryer, respectively
Samples showed no significant difference in yield regarding drying methods, since yield is related to the method of extraction and separation of mucilage from seeds or husk
Summary
Some plants may produce complex polysaccharides which are commercially known as plant gums. There are several studies on plant gums that have resulted in the identification of valuable natural sources of complex carbohydrate polymers that promote desired quality, stability, texture and appearance in food products (MIRHOSSEINI & AMID, 2012). When chia seeds are dipped in water, the cuticles break down, and the cell content, a transparent mucilaginous gel composed essentially of soluble fibers, gradually exudes (CAPITANI et al, 2013a). This mucilage has been used in various traditional food products including ice cream, breads and cakes (CAMPOS et al, 2016; FERNANDES et al, 2017)
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