Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2012-03

AUTHORS

Arash Koocheki, Seyed M. A. Razavi, Mohammad Ali Hesarinejad

ABSTRACT

The effect of different extraction procedures on functional properties of mucilage extracted from Eruca sativa seed were investigated using response surface methodology. A Central Composite Face Design (CCFD) with three independent variables: temperature (25–85 °C), pH (4–10) and water to seed ratio (20:1–60:1) was used to study the response variables (yield, viscosity, emulsion stability, foam stability, solubility and water absorption capacity). For each response, a second-order polynomial model was developed using multiple linear regression analysis. The results indicated that extraction temperature and pH significantly (p < 0.05) affected all functional properties. Applying desirability function method, optimum operating conditions were found to be extraction temperature of 65.5 °C, pH: 4 and water to seed ratio of 60:1. At this optimum point, maximum extraction yield, viscosity, emulsion stability (ES), foam stability (FS), solubility and water absorption capacity (WAC) were found to be 10.3 (%), 357 (mPas), 87 (%), 87.5 (%), 28.5 (%) and 9.3 (g/g), respectively. More... »

PAGES

84-92

Journal

TITLE

Food Biophysics

ISSUE

1

VOLUME

7

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11483-011-9245-9

DOI

http://dx.doi.org/10.1007/s11483-011-9245-9

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1026618407


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