Title : ( Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology )
Authors: Seyed Mohammad Ali Razavi , Sayed Ali Mortazavi , Lara Matia-Merino , Seyed Hashem HosseiniParvar , Ali Motamedzadegan , Elham Khanipour ,
Full TextAbstract
Basil seed (Ocimum basilicum L.) is cultivated in large quantities in different regions of Iran. This seed has reasonable amounts of gum with good functional properties which is comparable with commercial food hydrocolloids. A central composite rotatable design was applied to evaluate the effects of temperature, pH and water ⁄ seed ratio on the yield, apparent viscosity and protein content of water-extracted Basil seed gum. All of the variables significantly (P < 0.05) affected the extraction yield, whereas the effect of water ⁄ seed ratio on apparent viscosity and the effects of pH and water ⁄ seed ratio on protein content were not significant (P > 0.05). Numerical optimisation determined the optimum extraction conditions based on the highest yield and viscosity and the lowest protein content as being temperature 68.71 C, pH 8.09 and water ⁄ seed ratio 65.98:1. Power law model well described non-Newtonian pseudoplastic behaviour of BSG. Flow behaviour index (n) and consistency index (K) of 1% crude and pure BSG samples were 0.306, 0.283 and 17.46, 20.22 Pa sn, respectively.
Keywords
, Apparent viscosity, Basil seed gum, extraction, rheology, response surface methodology.
@article{paperid:1011808,
author = {Razavi, Seyed Mohammad Ali and Mortazavi, Sayed Ali and Lara Matia-Merino and HosseiniParvar, Seyed Hashem and Ali Motamedzadegan and Elham Khanipour},
title = {Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology},
journal = {International Journal of Food Science and Technology},
year = {2009},
volume = {44},
number = {9},
month = {September},
issn = {0950-5423},
pages = {1755--1762},
numpages = {7},
keywords = {Apparent viscosity; Basil seed gum; extraction; rheology; response surface methodology.},
}
%0 Journal Article
%T Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology
%A Razavi, Seyed Mohammad Ali
%A Mortazavi, Sayed Ali
%A Lara Matia-Merino
%A HosseiniParvar, Seyed Hashem
%A Ali Motamedzadegan
%A Elham Khanipour
%J International Journal of Food Science and Technology
%@ 0950-5423
%D 2009
