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Study of physicochemical and functional properties of some plant gums and incorporated in the manufacture of jelly | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 13, Issue 0, 2013, Pages 103-112 | ||
| Abstract | ||
| Results showed that physical properties have been studied on the gums of okra , carob beans and flaxseed to contrast with each other. as given okra gum showed high yield which reached 24.45% while the carob bean gum has less yield and reached 14.5%. the pH value of the okra gum is closest to the natural pH point and stood at 6.9 while the lowest value of PH 6.5 to flaxseed gum has converged density values of the gums and the highest value is to okra gum 1.028 g / cm 3. As converged values of the refractive index and reached its highest value in gum okra 1.3329 and the value of λ-Max was the same for all gums and stood at 340.5 nm. The molecular weight of okra gum 27.2x105 Dalton while the lowest value of flax gum 9.7x105 Dalton was the highest value of the viscosity is to gum okra and amounted to 54.9 mille poise and the lowest in flaxseed gum and stood at 20.7 mille poise . The studied gums showed good functional properties varied among themselves as the lowest concentration of the composition of the gel in okra gum & carob bean gum is 2% while the rate of 8% in the flaxseed gum . The portability emulsifying gum okra better than portability emulsifying other gums . As the size of the foam in okra and flax may significantly closer . okra gum giving the best value of biding of fat and reached 203.5% and the least was 25.57% in the flaxseed gum as superiority of the latter in giving him the highest value of the solubility and reached 91.6% and record the lowest value of the solubility of okra gum and reached 64.6% and converged absorption of water for okra gum , flaxseed and stood at 1.5 ml / 0.05 g of samples of gums while the 0.6 ml / 0.05 g only in carob bean gum. | ||
| Keywords | ||
| Thyme oil; bacteria | ||
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