flaxseed is rich in omega-3 essential fatty acids, lignans, dietary fiber and natural antioxidants such as tocopherols. because of its functional effect in preventing disease, flaxseed is used as an ingredient to fortify food formulations. bread is a major food product in iran. fortification of wheat flour with ground flaxseed makes use of the healthy benefits of flaxseed. this study investigat...

background: emulsions are thermodynamically unstable systems that can be kinetically stable by adding substances known as emulsifiers and/or thickening agents. by respect to the functional properties of gum tragacanth (gt), and its breakage probability during irradiation treatment, the major aim of this study was to investigate the stability of oil in water emulsion in the presence of different...

conclusions in conclusion, the suspension containing veegum 1%, sodium carboxy methyl cellulose 1%, glycerine 0.2%, sodium citrate 0.3% and sorbitol 20 % was chosen as the most physically stable formulation. results according to the results, glycerin (0.2%) and sodium citrate (0.3%) had the best effect on the suspension stability as wetting and flocculating agents, respectively. rheological pro...

background & aim:  psyllium (plantago psyllium l.) is a native plant that grows widely in india and iran. different cases of using psyllium gum for its suitable rheological properties in a wide range of food products exist in nature. experimental: in this study, different fractions of psyllium gum were extracted by water and alkali treatments. rheological properties of these fractions were ...