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Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian
Bahareh Tabatabaee Amid1, Hamed Mirhosseini
1Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Abstract:
The aim of the present study was to investigate the effects of different purification and drying methods on the viscoelastic behaviour and rheological properties of durian seed gum. The results indicated that the purified gum A (using isopropanol and ethanol) and D (using hydrochloric acid and ethanol) showed the highest and lowest viscosity, respectively. Four drying techniques included oven drying (105 °C), freeze drying, spray drying and vacuum oven drying. In the present work, all purified gums exhibited more elastic (gel-like) behaviour than the viscous (liquid-like) behaviour (G″
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