Physical properties of psyllium seed

Ahmadi, Reza; Kalbasi‐Ashtari, Ahmad; Gharibzahedi, Seyed Mohammad Taghi

doi:10.2478/v10247-012-0013-y

Cited by 29 publications

(22 citation statements)

References 19 publications

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“…Sapota fruit showed the highest static coefficient of friction on plywood (0.31). A similar result was also reported by Davies and Zibokere (2011) for gbafilo fruit and by Ahmadi (2012) for psyllium seed. These properties are the key elements for calculation of compressibility and flow behaviour of materials used for designing storage structures.…”

Section: Resultssupporting

confidence: 89%

Physical and Biochemical Properties of Selected Tropical Fruits

Athmaselvi¹,

Jenney²,

Pavithra³

et al. 2014

International Agrophysics

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A b s t r a c t. This study was conducted to determine the physical and biochemical properties of guava, sapota, and papaya. The physical properties studied were: dimensions, shell ratio, surface area, bulk and true density, porosity, sphericity, packing coefficient, aspect ratio, and roundness index. The specific heat at various mass fractions, biochemical properties like pH, titratable acidity, total soluble solids, and colour analysis were studied for fruit pulps. The viscosity of fruits was studied at various mass fractions. The high sphericity of guava and sapota indicated that those fruits had high rolling capability, which is an important factor for designing hoppers. Biochemical analysis showed that sapota was the sweetest fruit amongst the three studied.K e y w o r d s: physical properties, guava, sapota, papaya

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Section: Resultssupporting

confidence: 89%

Physical and Biochemical Properties of Selected Tropical Fruits

Athmaselvi¹,

Jenney²,

Pavithra³

et al. 2014

International Agrophysics

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“…At the moisture content of 9.3% d.b. the terminal velocity of bitter gourd seed was found to be smaller than that of moth gram (Nimkar et al, 2005), mung bean (Unal et al, 2008), and Christmas Lima bean (Aghkhani et al, 2012), while it was greater than that of psyllium seed (Ahmadi et al, 2012). Experimental data of the static coefficient of friction for bitter gourd seed on frictional surfaces of rubber, plywood, aluminum, and galvanized iron sheet at various moisture levels are presented against the moisture content, as shown in Table 2.…”

Section: Resultsmentioning

confidence: 99%

Effect of the moisture content on the physical properties of bitter gourd seed

Ünal¹,

Alpsoy²,

Ayhan³

2013

International Agrophysics

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A b s t r a c t. Some physical and germination properties of bitter gourd seed were determined in a moisture content range of 9.3-32.1% d.b. For this moisture, the average length, width, and thickness of seed increased by 3.68, 4.07, and 4.56%, respectively. The geometric properties increased with increasing moisture content. The bulk density and rupture force decreased while thousand seed mass, true density, porosity, terminal velocity and static coefficient of friction increased with increasing moisture content. At all moisture contents, the maximum friction was offered by rubber, followed by plywood, aluminum, and galvanized iron surface. The seed germination duration, seedling emergence percentage, and germination index values gave the best results at the 19.9% moisture content, whereas fresh seedling mass was not affected by different moisture contents.K e y w o r d s: bitter gourd seed, moisture content, physical properties, germination properties INTRODUCTIONBitter gourd is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of all fruits. Other common names include Papara, Momordica charantia, Balsam apple, Momordica, or Bitter melon. It is Turkish name is known as 'Kudret Narý'.The original home of the species is not known, other than that it is native to the tropics. It is widely grown in India, Nepal and other parts of the Indian subcontinent, Southeast Asia, China, Africa, the Caribbean, and Mediterranean countries such as Turkey and Italy. In Turkey, it is usually grown in Bursa and Yalova provinces.Bitter gourd (Momordica charantia, L.), a cucurbitaceous fruit-vegetable is popular as a medicinal vegetable (Anonymous, 2011).Bitter gourd is an annual plant of the Cucurbitaceae family with slender vine characteristics. The leaves are palmate and have a pedicel. The fruit splits at maturity. The fruits are 8-15 cm in length and 4-10 cm in width, the fruit surface is rough and sharpens at the tip. The fruit, which is green initially, turns to yellow and golden yellow as it matures and contains 20-30 dark red bean-like seeds. It is used as a natural drug after mixing with olive oil (Anonymous, 2012a(Anonymous, , 2012b.Bitter gourd is grown by seed or seedlings obtained from seeds. Seeds are sown in April or May into containers or directly to the field when the soil temperature rises 8-10°C. Planting seedlings is advisable since the germination rate of seeds is not 100% (Baryeh, 2002).Bitter gourd is little known in Turkey and grown in minute quantities, despite its many useful characteristics. Agricultural subventions are essential so that cultivation thereof becomes widespread over the country. Therefore, construction of machinery and equipment and modelling research related to sowing, care, harvest, and handling processes for the crop is also of importance. The physical properties of bitter gourd seed, like those of other grains and seeds, are essential for the design of equipment for handling, harvesting, processing, and storing th...

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“…9 Studies have also shown that various factors, such as ionic power, protein-polysaccharide ratio, pH and nal concentration of the product, have signicant effects on the physico-chemical properties of protein-polysaccharide mixed systems. [22][23][24] Askari et al 22 by extracting psyllium seed hydrocolloid (PSH) and evaluating its rheological properties demonstrated that the rheological behavior is watery with shearing. 17,18 The seed husk contains high amounts of hydrocolloids, which can be obtained by separating the outer layer of grains by grinding or scratching, and they form approximately 25% of the whole grain.…”

Section: Introductionmentioning

confidence: 99%

The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability

2015

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The influence of three stabilizers, psyllium seed hydrocolloid (PSH, 0.25% w/w), high methoxyl pectin (HMP, 0.25% w/w), and gellan gum (GG, 0.05% w/w) alone or in a binary mixture, on the phase separation during 21 days of storage, mean particle size and distribution, x-potential, rheology, microstructure and sensory characteristics of an Iranian fermented milk drink "Doogh" was investigated. Results revealed that the stability of Dooghs prepared with binary combinations of HMP, PSH and GG was significantly higher than samples manufactured with each of these hydrocolloids alone. Use of a binary mixture of PSH and HMP with the lowest instability rate (6.08%) and the highest absolute negative x-potential (À7.10 mV) led to a desirable effect on the critical sensory attributes. The maximum consistency coefficient under the power-law rheological model (R 2 > 0.97) was found for Dooghs formulated with GG alone. This study provides important data on the performance of different types of polysaccharides, which can be used in formulating acidified milk beverages systems.L-arabinose, D-xylose and D-galacturonic acid. 19-21 Properties of the hydrocolloid present in psyllium seed include a high tendency to absorb water to about 20 times that of its original volume. Hydrocolloid is chemically inert and cannot be digested and absorbed in the body. Moreover, this seed as a medicinal material is an active polysaccharide used to treat unhealthy conditions such as diarrhea, irritable bowel syndrome (IBS),

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Physical properties of psyllium seed

Cited by 29 publications

References 19 publications

Physical and Biochemical Properties of Selected Tropical Fruits

Physical and Biochemical Properties of Selected Tropical Fruits

Effect of the moisture content on the physical properties of bitter gourd seed

The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability

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