Akademik Veri Yönetim Sistemi
Black Sea Journal of Agriculture, cilt.7, sa.2, ss.168-175, 2024 (Hakemli Dergi)
Gums and mucilages represent viable options for incorporation into food formulations owing to their numerous advantageous properties, including emulsification, thickening, and modulation of rheological characteristics within food products. Flaxseed is a material with its soluble gum that can be used for food fortification. Within the scope of the study, extracts were obtained using 16 flaxseed extraction methods in the literature and compared in terms of their general properties (color, flow behavior, total soluble solids). The method with 1% ratio, 80°C, 750 rpm and 15 minutes, with pH 5.3 was not suitable for fortified emulsion-based food another method with a 10% ratio, 90°C, 750 rpm and 240 minutes, with maximum Brix was suitable for fortified foods with soluble solid. The methods with 5% ratio, 100°C, 750 rpm and 30 minute parameters and 12% ratio, 90°C, 750 rpm and 240 minutes parameters, which have higher viscosity and lighter color, can be used for light color-fortified products. The A9 (8% ratio, 90°C, 750 rpm and 240 minutes) and A10 (10% ratio, 90°C, 750 rpm and 240 minutes) samples the highest viscosity with the darkest color, can be selected for fortified products where color is not important but needs to be improved in terms of consistency. The results indicate that method parameters in literature for soluble flaxseed gum (SFG) should be chosen according to the characteristics of the food to be fortified.