Investigation of basil (Ocimum bacilicum L.) seed gum properties as Cryoprotectant for Frozen Foods

摘要

Increasing of frozen foods consumption has consequently led to an increased demand for hydrocolloids with special properties. In this study, the effect of freezing treatments (-18 degrees C and -30 degrees C for 24 h) on rheological, emulsifying, foaming and textural characteristics of basil seed gum (BSG) at different concentrations (0.50, 0.75 and 1.00% (w/w)) were investigated. BSG viscosity did not change after freezing treatments in all BSG concentrations (p 0.05). BSG has the ability to control ice crystal growth; hence, the viscoelastic properties exhibited the least alteration after freezing treatments (p 0.05). Freezing promotes higher intermolecular interactions and entanglements, which result in increment of elastic modulus (p 0.05). Textural properties of BSG were stable after thawing and no rupture and destruction were observed (p 0.05). The high tendency of BSG chains to association caused its emulsifying and foaming stability against freezing treatment to increase. According to the result of this investigation, it can be concluded that BSG can improve quality of frozen foods.