naa a22 4500 510726860 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-012-0811-z doi (NATIONALLICENCE)springer-10.1007/s11947-012-0811-z Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum [Elektronische Daten] [Sara Naji, Seyed Razavi, Hojjat Karazhiyan] Consumer habits have undergone great changes, motivated by the new social lifestyle. These changes have promoted the increase in the production of frozen foods; and as a result, many food applications of some hydrocolloids are limited due to functional loss during freezing. In this study, the effect of freezing treatments (−18°C for 24h and −30°C for 15h) on rheological, emulsifying, foaming, and textural characteristics of cress seed gum as a new source of hydrocolloid in comparison with xanthan gum as a commercial gum were investigated. The results demonstrated that cress seed gum had significantly lower viscosity than xanthan gum solution, and the freezing treatments did not have significant impact on rheological properties of both products. Conversion of water to ice leads to an increment in molecular association and improved textural characteristics. The high tendency of cress seed gum chains to associate is attributed to its high mannose to galactose ratio. High stability of cress seed gum and similarity with xanthan gum make it attractive for use in frozen foods as a novel gum to provide specific functionality, minimize the negative effect of freezing, and reduce production costs. Springer Science+Business Media, LLC, 2012 Hydrocolloid nationallicence Freezing nationallicence Rheology nationallicence Foaming nationallicence Emulsifying nationallicence Texture nationallicence Naji Sara Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), 91775-1163, Mashhad, Iran aut Razavi Seyed Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), 91775-1163, Mashhad, Iran aut Karazhiyan Hojjat Department of Food Science and Technology, Islamic Azad University of Torbat-Heidarieh, Torbat-Heidarieh, Iran aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1302-1311 1935-5130 6:5<1302 2013 6 11947 https://doi.org/10.1007/s11947-012-0811-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0811-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Naji Sara Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), 91775-1163, Mashhad, Iran aut NATIONALLICENCE 700 1- Razavi Seyed Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), 91775-1163, Mashhad, Iran aut NATIONALLICENCE 700 1- Karazhiyan Hojjat Department of Food Science and Technology, Islamic Azad University of Torbat-Heidarieh, Torbat-Heidarieh, Iran aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1302-1311 1935-5130 6:5<1302 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer