نوع مقاله : مقاله پژوهشی
نویسندگان
1 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات،آموزش و ترویج کشاورزی، مشهد، ایران
2 دانشگاه آزاد اسلامی واحد قوچان
3 دانشگاه آزاد اسلامی
4 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسندگان [English]
In this study, gum extracted from zucchini (Cucurbita pepo) peel was investigated to evaluate its rheological behavior and its potential applicability in food formulations. The gum was extracted using a solvent-based method and subsequently purified. The flow behavior and apparent viscosity of the gum solutions were measured at three concentrations (1, 2.5, and 5% w/v) and three temperatures (25, 40, and 60°C) using a rotational Brookfield viscometer. The results indicated that all samples exhibited a stable Newtonian flow behavior, with flow behavior index (n) values ranging from 0.93 to 0.97. Apparent viscosity increased significantly with increasing gum concentration (p < 0.05), whereas increasing temperature resulted in reduced viscosity without altering the Newtonian nature of the samples. The highest viscosity (13.30 mPa•s) was recorded at 5% concentration and 25°C. Comparison with previously reported plant-derived gums revealed that zucchini peel gum, unlike many seed gums that typically exhibit pseudoplastic characteristics, demonstrates a consistently Newtonian profile. This behavior suggests its suitability for use in beverages, low-fat products, and formulations requiring uniform flow behavior. Overall, the findings highlight zucchini peel gum as a high-value hydrocolloid derived from agricultural by-products, with promising potential as an economical and sustainable ingredient in food industries.
کلیدواژهها [English]
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