Study the chemical content and quality characteristics of the gum is extracted from some plant sources and used in food systems

	Study the chemical content and quality characteristics of the gum is extracted from some plant sources and used in food systems
Kufa Journal for Agricultural Science
Article 1, Volume 5, Issue 1, 2013, Pages 201-213
Abstract
The present investigation is concerned Extraction of Gum from the plant waste (okera refuse, sebestan and molass) using titration ethyl alcohol 95%, and treating Molass with carbons of calcium and jade at the temperature (90-95)c for 7 minutes, The chemical composition, sensory and physical (functional) properties were evaluated for extracted materials and the out come was variation in these properties as assessed during storage at (25-30)c for (0, 30, and 60)days. The results were showed While plant materials yield were (58.1, 13.9 and 10.3)% molass ,sebestan and okra waste respectively.When studying chemical composition of materials products from plant sources ,differs a significant effect (0.05) through the difference of the source of products, and all produced material prepared from different sources to have a good functional properties. especially solubility, viscosity, gelation in addition to water absorption, fat binding, emulsification and foaming. . The results also showed that the material had good sensory properties , When functional material employed in food systems the product having a good organoleptic characteristics

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