Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)

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dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorKutlu, Gozde
dc.contributor.authorTulukcu, Eray
dc.contributor.authorToker, Omer Said
dc.contributor.authorSagdic, Osman
dc.contributor.authorKaraman, Safa
dc.date.accessioned2020-03-26T19:26:06Z
dc.date.available2020-03-26T19:26:06Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractEffect of different hydration temperatures (25, 45, 65, 85 and 95 degrees C) on rheological properties of Salvia seed gum (SSG) was investigated by steady, dynamic shear and three interval thixotropy test (3ITT) procedures. Results showed that apparent viscosity values of the SSG samples decreased with shear rate and Oswald de Waele model fitted well to the steady shear rheological data of samples (R-2 > 0.99). The storage (G') and loss (G") modulus values of SSG samples increased with increase in angular frequency (omega) and G" values were lower than G' values at all hydration temperatures. In addition, structural deformation and degree of recovery of SSG samples hydrated at same temperatures were investigated by application of three interval thixotropy test (3ITT). Minimum deformation and maximum recovery were determined at 25 and 65 degrees C, respectively. In conclusion, the results of this study revealed that the 3ITT test can be used to specify the instantaneous shear stress/shear rate deformation in SSG samples and determine their deformation and structural regeneration kinetic data. The findings of the present study demonstrated that hydration temperature of the gum solution could be taken into consideration in terms of control of the rheological properties of final product. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TOVAG)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [112 O 533]en_US
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TOVAG, project no: 112 O 533).en_US
dc.identifier.doi10.1016/j.lwt.2016.03.043en_US
dc.identifier.endpage399en_US
dc.identifier.issn0023-6438en_US
dc.identifier.issn1096-1127en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage391en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2016.03.043
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33954
dc.identifier.volume71en_US
dc.identifier.wosWOS:000376800100053en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCIENCE BVen_US
dc.relation.ispartofLWT-FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSalvia seed gumen_US
dc.subjectHydration temperatureen_US
dc.subjectSteady and dynamic rheologyen_US
dc.subject3ITTen_US
dc.titleRheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)en_US
dc.typeArticleen_US

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