2908

2607

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1383

سيزده، 92، [II]ص.: مصور، جدول، شكل، نمودار

مهدي كديور

جواد كرامت

مرتضي صفوي، محمد شاهدي

1395/11/02

كتابنامه

كشاورزي

مهندسي كشاورزي

ID2607

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

AbstractExudate gums are amongst the oldest natural gums The two major exudate gums gum Arabic and gum tragacanth posse a unique range of functionalities They havebeen important items of international trade in the food pharmaceutical adhesive paper textile and other industries for centuries They have many important functionalproperties which have been compared in this investigation such as water and oiladsorption capacity emulsion and foaming capacities and their stability in differentpH Their viscosities have been measured in different pH different gumconcentrations salt concentrations and different temperatures The results showed that gum Arabic is soluble in water and the water adsorptioncapacity of gum tragacanth has not been changed by pH The emulsion capacity andits stability the foam stability and the viscosity of gum tragacnth is more than gum Arabic But the foaming capacity of gum Arabic was more than gum tragacanth By increasing pH from 2 5 to 6 5 the emulsion and foaming capacity of two gums increased and then decreased The oil adsorption capacity of two gums didn t showany significant differences The viscosity of gum tragacanth increased by increasingpH and gum concentration but decreased by increasing of temperature and saltconcentration Gum Arabic s viscosity didn t affected by none of them By using gumtragacanth in cake formula as fat replacer it s shown that the loss weight of cake has been affected by gum percent but volume and symmetry indices have been affected by both gum and oil percent in formula and the uniformidity of cake and specific gravity of dough didn t have any changes cJ 1r i11 V l IJ I f

مهدي كديور

جواد كرامت

مرتضي صفوي، محمد شاهدي