RHEOLOGICAL INTERACTIONS OF BALANGU (LALLEMANTIA ROYLEANA) SEED EXTRACT WITH SELECTED FOOD HYDROCOLLOIDS

Balangu (Lallemantia royleana) is a mucilaginous endemic plant which is grown in different regions of Middle East countries. The viscosity of Balangu seed extract (BSE) and its mixture with xanthan, guar gum and locust bean gum solutions at 1:3, 1:1, and 3:1 in addition to control samples (0% BSE) were evaluated. The apparent viscosities of BSE, control sample and their blends were similar to each other at shear rate of 293 s-1. To describe the rheological properties of solutions, the power law model was fitted on apparent viscosity- shear rate data. There was no significant difference between the consistency coefficient values of guar and locust bean solutions and their blends substituted by 25% BSE. The statistical comparison indicated that 1:3 and 1:1 ratios of BSE-xanthan solution have consistency index equal to pure xanthan solution. To evaluate the interaction between BSE and selected hydrocolloids in dilute solutions, the relative viscosity was investigated vs. BSE fraction (%). BSE-locust bean gum at all ratios, BSE-xanthan at 1:3 ratio and BSE-guar gum at 1:1 and 3:1 ratios showed relative viscosity lower than values calculated assuming no interaction.