Mohammad Hojjatoleslamyi, Fatemeh Raisi, Masoumeh Asadiii
Mohammad Ali Shariaty
Food Sciences of Food Sciences
Psyllium (Plantago psyllium) is a native plant that grows widely in India, Iran and Pinjab. Studies showed psyllium gum has good rheological properties for using in wide range of food products. In this study, different fractions of psyllium gum extracted by water and alkali treatment. Rheological properties of these fractions determined by Brookfield rheometer (RV DVIII). Obtained data fitted in three temperatures 30, 60 and 80°C by Herschel-bulkly rheological model. Results showed that fractions have different behaviour during heating treatment. The most difference observed in AEG0.5 fraction.
Psyllium gum, Plantago Psyllium, Plantago Ovata, Rheologic properties, Temperature