Dept. of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri. Tal.-Rahuri, Dist.-Ahmednagar, Maharashtra, 413 722
Online published on 5 October, 2016.
The gum from linseed (Linum usitatissimum L.) was extracted by adding water to the seeds in the ratio of 14: 1 and then heating at 85–90°C for 3-5h. The released mucilage was squeezed through muslin cloth and precipitated by using ethanol. The precipitate was separated and dried in oven at 50–60°C. The sensory characteristics showed that the gum was light brown in color with characteristic taste and rough texture. The yield of dried gum was 4.8%. The gum had swelling index, angle of repose, bulk density, tapped density, Hausner's ratio and compressibility index as 80.2%, 31.1°, 0.59 g/ml, 1.012 g/ml, 1.7153 and 41.7 respectively. The pH and ash contents of linseed gum were 7.1 and 5.67% respectively. The linseed gum was characterized by using FTIR, TGA, DSC, XRD and SEM.
linseed, linseed gum, Hausner's ratio, FTIR, TGA, XRD
