How drying methods can influence the characteristics of mucilage obtained from chia seed and psyllium husk

Antigo, Jéssica Loraine Duenha; Bergamasco, Rita de Cássia; Madrona, Grasiele Scaramal

doi:10.1590/0103-8478cr20190913

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FOOD TECHNOLOGY • Cienc. Rural 50 (8) • 2020 • https://doi.org/10.1590/0103-8478cr20190913 copy

How drying methods can influence the characteristics of mucilage obtained from chia seed and psyllium husk

Como os métodos de secagem podem influenciar as características da mucilagem obtida de sementes de chia e casca de psyllium

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The influence of drying methods (oven drying at 50 °C, and freeze drying) on the centesimal composition, functional characteristics and rheological properties of mucilage obtained from chia seed and psyllium husk were investigated. Results showed that high temperature of oven drying reduced fiber content, solubility, emulsion activity and emulsion stability of mucilage. All samples showed pseudo plastic behavior, with the best result produced by Heschel-Bulkley and Power Law models of chia and psyllium mucilage, respectively. These results will be helpful in selecting suitable drying methods depending on the functional and rheological properties desired of the chia and psyllium mucilage in a food product.

Key words:
freeze drying, oven drying; viscosity, solubility, emulsion stability

Authorship

Jéssica Loraine Duenha Antigo

Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá (UEM), Maringá, PR, Brasil.Universidade Estadual de Maringá (UEM)BrazilMaringá, PR, BrazilPós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá (UEM), Maringá, PR, Brasil.

http://orcid.org/0000-0003-2196-352X

Rita de Cássia Bergamasco

Departamento de Engenharia de Alimentos, Universidade Estadual de Maringá (UEM), 87900-062, Maringá, PR, Brasil. Universidade Estadual de Maringá (UEM)BrazilMaringá, PR, BrazilDepartamento de Engenharia de Alimentos, Universidade Estadual de Maringá (UEM), 87900-062, Maringá, PR, Brasil.

http://orcid.org/0000-0003-4318-2353

Grasiele Scaramal Madrona ^*E-mail: gsmadrona@uem.br. *Corresponding author

http://orcid.org/0000-0003-1204-525X

E-mail: gsmadrona@uem.br. ^*Corresponding author

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

All the authors contributed equally to the manuscript.

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (4)
Tables (3)

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Figure 1
Solubility (% w/w) chia and psyllium mucilage as function of temperature.

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Figure 2
Effect of different methods on apparent viscosity of chia and psyllium mucilage as a function of shear rate, at 25 °C for samples CO, CF, PO and PF. CO (chia mucilage dried in oven), CF (chia mucilage dried in freeze dryer), PO (psyllium mucilage dried in oven) and PF (psyllium mucilage dried in freeze dryer).

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Figure 3
Fitting ability of Herschel-Bulkley model to experimental steady shear flow curve of chia mucilage.

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Figure 4
Fitting ability of Power Law model to experimental steady shear flow curve of psyllium mucilage.

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Table 1
Centesimal composition (g / 100 g) of chia and psyllium mucilage samples by different drying methods.

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Table 2
Emulsion activity (EA) and emulsion stability (ES) by different drying methods for mucilage of chia and psyllium.

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Table 3
Parameters of the Power Law, Bingham, Herschel-Bulkley and Casson model for different drying methods.

Figure 1 Solubility (% w/w) chia and psyllium mucilage as function of temperature.

Figure 2 Effect of different methods on apparent viscosity of chia and psyllium mucilage as a function of shear rate, at 25 °C for samples CO, CF, PO and PF. CO (chia mucilage dried in oven), CF (chia mucilage dried in freeze dryer), PO (psyllium mucilage dried in oven) and PF (psyllium mucilage dried in freeze dryer).

Figure 3 Fitting ability of Herschel-Bulkley model to experimental steady shear flow curve of chia mucilage.

Figure 4 Fitting ability of Power Law model to experimental steady shear flow curve of psyllium mucilage.

Table 1 Centesimal composition (g / 100 g) of chia and psyllium mucilage samples by different drying methods.

	Moisture	Ash	Protein	Crude fiber	Total fat	Carbohydrate
------------------------------------------------------------------------Chia mucilage-----------------------------------------------------------------------------
CO	12.69^a ± 0.37	10.88^a ± 0.31	9.38^a ± 0.02	18.27^b ± 0.11	1.98^a ± 0.06	59.49
CF	10.02^b ± 0.72	10.49^a ± 0.96	9.14^a ± 0.03	22.45^a ± 0.01	1.90^a ± 0.00	56.02
-----------------------------------------------------------------------Psyllium mucilage-------------------------------------------------------------------------
PO	11.56^b ± 0.15	4.05^a ± 0.11	1.96^b ± 0.00	4.14^b ± 0.19	0.55^b ± 0.02	89.3
PF	13.28^a ± 0.48	2.50^b ± 0.18	2.43^a ± 0.01	5.79^a ± 0.05	1.06^a ± 0.00	88.22

^*Different letters in the same column indicate significant difference (p<0.05); CO (chia mucilage dried in oven), CF (chia mucilage dried in freeze dryer), PO (psyllium mucilage dried in oven) and PF (psyllium mucilage dried in freeze dryer).
^**All measurements are on dry basis, except for moisture and yield

Table 2 Emulsion activity (EA) and emulsion stability (ES) by different drying methods for mucilage of chia and psyllium.

	EA (%)	ES (%)
---------------------------------------------------------------------------Chia mucilage-------------------------------------------------------------------------
CO	45.43^b ± 0.72	62.39^b ± 1.40
CF	75.64^a ± 2.23	69.41^a ± 1.47
-------------------------------------------------------------------------Psyllium mucilage----------------------------------------------------------------------
PO	76.45^b ± 1.10	85.94^b ± 1.01
PF	88.06^a ± 0.73	92.53^a ± 0.75

^*Different letters in the same column differ statistically (P<0.05); CO (chia mucilage dried in oven), CF (chia mucilage dried in freeze dryer), PO (psyllium mucilage dried in oven) and PF (psyllium mucilage dried in freeze dryer).

Table 3 Parameters of the Power Law, Bingham, Herschel-Bulkley and Casson model for different drying methods.

	------------Power law-------------				-----------Bingham model---------				------------Casson model------------				---------Herschel-Bulkley model--------
	k_p (Pa.sⁿ)	n_p	R²	SE	(_0B (Pa)	(_B (Pa.s)	R²	SE	(_0C (Pa)	(_C (Pa.s)	R²	SE	(_0H (Pa)	k_H (Pa.sⁿ)	n_H	R²	SE
CO	3.73	0.26	0.990	0.330	4.74	0.18	0.908	3.224	3.47	0.23	0.967	1.197	0.26	3.50	0.28	0.990	0.329
CF	10.61	0.49	0.998	4.432	15.297	1.53	0.978	50.352	8.12	0.88	0.996	7.691	5.03	7.09	0.58	0.999	0.627
PO	14.83	0.41	0.992	20.065	20.58	1.54	0.911	226.033	12.28	0.82	0.961	100.595	5.14	36.75	0.24	0.989	3.350
PF	9.90	0.60	0.997	12.987	13.99	2.33	0.967	176.99	5.43	1.19	0.987	69.994	6.68	14.32	0.51	0.990	4.911

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Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
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How drying methods can influence the characteristics of mucilage obtained from chia seed and psyllium husk

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[1] E-mail: gsmadrona@uem.br. ^*Corresponding author