Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise
Open accessAbstract
This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation as fat replacers and emulsifier. CSG, FSG, and RSG solutions showed shear-thinning flow behavior at all concentrations. The K values ranged between 0.209 and 49.028 Pa·sn for CSG, FSG, and RSG solutions and significantly increased with increased gum concentration. The percentage recovery for the G′ was significantly affected by gum type and concentrations. CSG, FSG, and RSG showed a solid-like structure, and the storage modulus (G′) was higher than the loss modulus (G″) in all frequency ranges. The rheological characterization indicated that CSG, FSG, and RSG could be evaluated as thickeners and gelling agents in the food industry. In addition, the rheological properties, zeta potential, and particle size and oxidative stability (at 90 °C) of low-fat vegan mayonnaise samples prepared with CSG, FSG, and RSG were compared to samples prepared with guar gum (GG), Arabic gum (AG), and xanthan gum (XG). As a result, CSG, FSG, and RSG could be utilized for low-fat vegan mayonnaise as fat and egg replacers, stabilizers, and oxidative agents. The results of this study indicated that this study could offer a new perspective in adding value to flaxseed, chia seed, and rocket seed cold-press oil by-product.
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Chia-seed-based natural gum can be used in vegan mayonnaise.
“Chia-seeds-based natural gum can be used in vegan mayonnaise [153].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [153]
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References 78 · Cited by 58
Research works printed but not linked: 1
- [11]Suri S. Passi S.J. Goyat J. Chia seed (Salvia hispanica L.)—A new age functional food Proceedings of the 4th International Conference on Recent Innovations in Science Engineering and Management New Delh, India 20 March 2016 286 299
- Authors
- Hijazi, T., Karasu, S., Tekin-Çakmak, Z. H., & Bozkurt, F.
- Affiliations
- Yıldız Technical University (TR)
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey
- Muş Alparslan University (TR)
- Corresponding author
- Karasu, Salih
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2022-01-27
- Volume
- 11
- Issue
- 3
- Pages
- 363
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC8834298
- OpenAlex
- W4210777139
- Cited by
- 58
- References
- 78
- Citations by year
- 2026: 12 · 2025: 13 · 2024: 14 · 2023: 13 · 2022: 5 · 2021: 1
- FWCI
- 5.98
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Yildiz Technical University - AVESIS (submittedVersion, cc-by-nc-nd)
- DSpace@MŞU (submittedVersion, other-oa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- flaxseed gum, fat replacers, emulsifiers, rheological properties, shear thinning, storage modulus, zeta potential, oxidative stability, egg replacer, gelling agents, guar gum, gum arabic, xanthan gum
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