Department: 
Food Science & Technology
Project manager(s): 
Year: 
2014
Financial supporter: 
Iranian Research Organization for Science and Technology
Persian gum is an exudate gum which secretes from mountain almond tree (Amygdalus scoparia Spach). Due to the presence of tannin, an antinutrent component in this gum, which complicates its application as a food hydrocolloid, this research tried to use some methods like irradiation by microwaves (180, 360, 540, 720 and 900 W for 1, 2, 3, 5, 7, and 10 mins), gama (2, 4 and 8 kG) and alkaline treatment (calcium carbonate and sodium carbonate at 0.05 M) for detanninifiacation. Following, the detanninificated persain gum at concentartions 0, 0.5, 1, 2, and 3% w/v was applied for stabilizing the cloudiness of orange juice containing pulp (25% v/v). The results of detanninification showed that all of the microwave treatments could decrease the tannin content in Persian gum which the highest value was for 360 W at 10 min and the tannin lowered from 1.39 0.03% to 0.74 0.00%. Gama irradiation and alkaline treatment had no effects on tannin contents. The results of the zeta potential in orange juice containing various concentrations of Persian gum, investigated thta addition of Persian gum could raised the zeta potential whereas it increased from -23.3 0.3 mv at orange juice without gum to -39.7 0.1 mv at specimen containing 2% of Persian gum and demonstrated it as a very stabiliezd system. It seems that, the electrostatic repulsion (beacause of anionic characteristic of Persian gum) and high viscosity (17.1 cP at 2% of Persian gum), together caused to stabilizing of the cloudy orange juice which the physical stabilization of the sample containing 2% of Persian gum, proved it for 10 days. The overall acceptance resulted that in except of orange juice containing 3% of Persian gum, all the samples had not meaningful difference with the control and were accepted by organoleptic evaluaters. Hence, application of 2% w/v of Persian gum in cloudy orange juice containing pulp, can stabilize the system and had no negative effects on the organoleptic characteristics.‎