علیرضا یوسفی

The rheological properties of food hydrocolloids are remarkably influenced by the quality of solvent/cosolutes in a food system. In this work, the steady shear flow behavior of sage seed gum (SSG, 0.5% w/w) at the presence of different levels of salts (KCl & MgCl2, 0–100 mM) and sugars (sucrose, lactose & glucose, 0–6% w/w) was studied. It was found that the rheological properties of SSG were affected by the type of sugars and salts and their concentrations as well. Synergistic interaction was observed between SSG and sugars which enhanced the viscosity of gum solutions, while salts addition diminished the viscosity. SSG solutions exhibited a shear thinning behavior at all conditions tested. Various time-independent rheological models were used to fit the shear stress-shear rate data, although the Herschel-Bulkley (R2 = 0.994–0.999) and Sisko (R2 = 0.995–0.999) models showed the best results to describe the flow behavior of SSG. In the presence of salts, the yield stress (0), consistency coefficient (k), and flow behavior index (n) values decreased. The k and 0 values enhanced and the n value lowered in the presence of sugars. Divalent cations of Mg2+ and sucrose roughly showed more effect on rheological parameters than others.