Food Chemistry Advances 3 (2023) 100479

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Food Chemistry Advances

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Impact of drying methods on textural/rheological attributes of insoluble

fraction of Persian gum
Zahra Khoshdouni Farahani a, *, Mohammad Ali Ebrahimzadeh Mousavi b, *
a
Department of Food Science and Technology, Faculty of Agriculture Sciences and Food Industry, Science and Research Branch, Islamic Azad University, PO Box 775/
14515, Tehran, 1477893855, Iran
b
Department of Food Science, Engineering and Technology, Facaulty of Agriculture and Natural Resources, University of Tehran, PO Box 4111, Karaj 31587-77871,
Iran

A R T I C L E I N F O A B S T R A C T

Keywords: Persian gum from the almond tree that produces sticky and viscous solutions. Insoluble fraction of Persian gum
Oven drying (IFPG) solutions were recovered and dried by different methods including freeze drying and oven drying at two
Freeze drying temperatures, 45 ◦ C to 65 ◦ C. The influence of these drying methods on the textural and rheological charac­
Rheology
teristics and color of the insoluble fraction of Persian gum were studied in current research. At a shear rate of 75
Texture
Insoluble fraction of Persian gum
s–1, the apparent viscosity of the dried-IFPG solution was achieved between 0.21 and 0.26 Pa s. The IFPG
solution-apparent viscosity decreased from 0.26 to 0.16 Pa s., as the hot temperature increased from 45 ◦ C to
65 ◦ C and the drying method changed (freeze drying). The achievements indicate the suitability of the Herschel-
Bulkelley model for modeling the flow behavior of the insoluble fraction of Persian gum (IFPG). The drying
conditions of the insoluble fraction of Persian gum caused an effect on the textural change of the IFPG-gel and the
highest amount of texture parameters related to hardness, cohesiveness, fracturability and adhesiveness of IFPG-
gel were 0.0441 N, 7.816, 0.0156 N and 0.53 N s, respectively. 45 ◦ C oven dried IFPG demonstrated a color with
less brightness than others. So, the effective use of this gum is in the production of edible and coating films, food
emulsifier, stabilization, improvement of rheological properties, stabilization, improvement of textural proper­
ties, improvement of viscosity and reduction of syneresis.

Introduction Amid, 2012).

The most plentiful group of organic compounds belongs to hydro­
colloids (a complex of polysaccharides and proteins). This group in­
creases viscosity with the ability to absorb water, which is widely used in
the food industry due to their ability to gel formation, emulsification,
improve texture, and film (Khoshdouni Farahani & Mousavi, 2021).
Although these compounds are usually used in minor amounts in
products, they have major and important effects on the texture and
sensory evaluation of food and its acceptability (Amid & Mirhosseini,
2012; Khoshdouni Farahani & Mousavi, 2021; Mirhosseini & Amid,
2012; Razavi, Moghaddam, Emadzadeh & Salehi, 2012). Since the de­
mand for their application has increased, there is a need to access novel
sources of gums, which is necessary for industries. High availability,
naturalness, efficiency, and logical price are of great importance in
choosing which can be achieved in plant polysaccharides (Khoshdouni
Farahani, Mousavi, Seyedain Ardebili & Bakhoda, 2022a; Mirhosseini &
From the parts of the body of the almond tree (Amygdalus scoparia
Spach), a gum called Persian gum or Shirazi gum is obtained and it is
found in different regions of Iran, which has the ability to form hydrogel
under certain conditions (Khoshdouni Farahani, Mousavi, Seyedain
ardebili, & Bakhoda, 2022; Nami, Lornezhad, Kiani, Abdullah & Hagh­
shenas, 2020). According to the documents, the insoluble and soluble
parts of Persian gum include 70 % and 30 %, respectively, and its
presence can be seen in pharmaceutical, industrial, and food industry.
Its sugar nature (polyunsaturated structure) is made of galactose to
arabinose in a proximate ratio of 2:1. (contains about sugar (88.7 %) and
uronic acid (10 %)) (Fadavi, Mohammadifar, Zargarran, Mortazavian &
Komeili, 2014; Mohammadi & Abbasi, 2016).
According to the history, there is a limited amount of research on
Persian gum (Khoshdouni Farahani, Mousavi, Seyedain Ardebili &
Bakhoda, 2021), and few sources have been seen regarding peach and
nectarine gum, which is caused by leaking gum from other trees (of this

* Corresponding authors.
E-mail addresses: Zahra.farahani@srbiau.ac.ir (Z. Khoshdouni Farahani), Mousavi@ut.ac.ir (M.A. Ebrahimzadeh Mousavi).

https://doi.org/10.1016/j.focha.2023.100479
Received 29 June 2023; Received in revised form 17 September 2023; Accepted 6 October 2023
Available online 6 October 2023
2772-753X/© 2023 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-
nc-nd/4.0/).
Z. Khoshdouni Farahani and M.A. Ebrahimzadeh Mousavi
family). Simas-tosin et al. (2009), who compared peach gum with
polysaccharide extracted from nectarine trunk gum in their research. In
another phase, they were investigating the rheology and structure of the
peach tree.
This native Persian gum causes improvement in texture and thick­
ening as rheological characteristics. Since the insoluble fraction of gum
can be of interest due to the possibility of using it for proper texturing in
products, therefore, it is important to investigate the rheological char­
acteristics of this part (Khoshdouni Farahani, 2021). The need to know
the flowability of materials and their rheology before starting the pro­
cess design is significant.
The presence of hydrocolloids is a reason for changes in rheological
behavior in the final manufactured products (Khoshdouni Farahani
et al., 2022; Viannaa Corrêa, OliveiraMarinhoa, Júniorb, AdnanI­
brahimc & PioliVieiraa, 2021; Wang et al., 2021).
Viscous solutions behave according to different patterns that rheo­
logical models (power law, linear, Casson and Herschel-Bulkley models)
are used to express this behavior. Herschel-Bulkley and power law
models are among the most common to express the behavior of hydro­
colloid solutions (Balaghi, Mohammadifar & Zargaraan, 2010). Factors
such as drying conditions, extraction methods and their temperatures
affect the properties of gums and their solutions (Amid & Mirhosseini,
2012).
Researchers have used various methods to dry plant-derived gum to
achieve a product with high quality and rheological properties
(Khoshdouni Farahani, Mousavi, Seyedain ardebili, & Bakhoda, 2022b).
These methods include hot air drying, freeze drying, spray drying,
vacuum drying etc. (Amid & Mirhosseini, 2012; Wang, Li, Wang, Li &
Adhikari, 2010). Gum drying methods include freeze drying, hot air
drying, vacuum drying and spray drying, which are used for plant and
algae gums, and the conditions of each of them have a significant effect
on the final quality of the product and its appropriate rheological
behavior (Amid & Mirhosseini, 2012; Wang et al., 2010).
It has been proven that the type of method used in drying guar gum
can vary the viscosity between 0.20 and 0.32 Pa s, and Nep and Conway
(2011) showed that the dried gum with an oven has a higher viscosity
than spray and freeze drying methods. In a survey, Qian, Cui, Wang,
Wang and Zhou (2011) studied the structural and physicochemical
properties of peach gum after extraction based on its solubility in
different solvents. The results indicated more stability of peach gum
emulsion. The effect of three air, vacuum and freeze drying methods was
studied by Salehi and Kashaninejad (2014) on the rheology of balango
seed gum. Therefore, in order to predict the characteristics created in the
products that use this gum, it is necessary to carry out basic in­
vestigations on the solution part of the Persian gum in terms of rheology
and fluidity of the material and texture before starting the process design
be done. The study of diverse sources indicates that no study has been
conducted on the impact of various drying methods and its different
temperatures on the rheological/textural characteristics of the insoluble
part of the gum of native Iranian plants. Therefore, in order to achieve
the goal of this research, the effect of freeze drying and oven drying
methods and its different temperatures on the rheological/textural
properties of the insoluble fraction of Persian gum as native gum was
carried out.
Materials and methods
Materials
Persian gum was supplied from Esfahan (Iran).
Extraction of insoluble fraction of Persian gum
A certain amount (30 g) of Persian gum was mixed with 1 lit of
deionized water and then stirred at 500 rpm (24 h) (Khoshdouni Far­
ahani et al., 2021). After that, the gum solution was centrifuged at 4 ◦ C
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Food Chemistry Advances 3 (2023) 100479
(4000 rpm, 30 min) to precipitate the insoluble fraction. The insoluble
fraction is separated and dried in different ways (Wang, Wang, Li, Xue &
Mao, 2009).
Drying methods
In this research, the effect of two different drying techniques on the
textural, physicochemical evaluations and rheological properties of the
insoluble fraction of Persian gum was studied. Two drying techniques,
including oven drying (45 ◦ C and 65 ◦ C) (Nep & Conway, 2011) and
freeze drying were considered from past studies (Amid & Mirhosseini,
2012).
Oven drying
An oven dryer (Wiseven, Version 1.4.0) was used to dry the extracted
insoluble fraction of gum. The temperatures were set at 45 ◦ C and 65 ◦ C
for 48 h (Wang et al., 2010).
Freeze drying
The freeze drying of gum was carried out by using a freeze dryer
(Christ, Alpha 1-4 LD plus, Germany). The Petri dishes were then
transferred into a freeze dryer chamber and frozen at − 51 ◦ C for 24 h
and the freeze-dried gum was milled (Amid & Mirhosseini, 2012).
Solution preparation
To perform the rheological tests, the insoluble fraction of Persian
gum dried by various methods were dissolved in H2O water using a
stirrer (2 h, 30 ◦ C), to make the 2.5 % (dry base, w/v) insoluble fraction
of Persian gum (Khoshdouni Farahani, Mousavi, Seyedain Ardebili &
Bakhoda, 2023a; Wang et al., 2009). To do the textural evaluation, the
4.5 % insoluble fraction of Persian gum solutions (w/v) was prepared
(Amid & Mirhosseini, 2012; Wang et al., 2009).
Rheological tests
Apparent viscosity and flow models check
A coaxial cylinder (Brookfield, model R/S plus, USA) rheometer
investigated the viscosity of dried insoluble fraction of Persian gum
solutions. Also, various logarithmic shear rates of 0.1 to 150 s–1 were
equipped to measure the rheological parameters of the insoluble fraction
of Persian gum with spindle No. 14 (25 ◦ C). The fitting of the flow
models including the Power law models (apparent viscous) (Equation 1)
and Herschel-Bulkley (Equation 2) was used to set the experimental
shear stress-shear rate data of insoluble fraction (Persian gum) solution
(Farahani, 2021; Naji, Razavi, & Karazhiyan, 2013; Salehi & Kashani­
nejad, 2014).
Equation 1. Power law model
τ = kp γ̇n p (1)
τ shows shear stress (Pa), kP shows the power law consistency coefficient
(Pa×s), ˙γ shows the shear rate (s–1) and nP shows the power law flow
behavior index.
Equation 2. Herschel-Bulkley’s model
τ = τ0H + kH γ̇n H (2)
kH (Pa×s) means the consistency coefficient, nH means the flow behavior
index and τ0H (Pa) means the yield stress and. To model the data, the
curve expert program version 1.34 was applied (Khoshdouni Farahani,
Mousavi, Seyedain Ardebili & Bakhoda, 2023b; Salehi & Kashaninejad,
2014).
Texture measurements
The gum solutions were examined by a Testometric Com. Texture
Z. Khoshdouni Farahani and M.A. Ebrahimzadeh Mousavi
Analyzer (UK). The specifications used by the Instrumental Texture
Profile Analysis (TPA) were as follows: a cylinder probe (10 mm diam­
eter) did the compression at 60 mm/min rate to fifty percent base height
(20 mm depth, 25 ◦ C). Features reviewed of filled gum solutions in a
bowl include adhesiveness, hardness, consistency and stickiness (Far­
ahani, Farahani, Yousefi & Nateghi, 2013; Naji et al., 2013).
Image processing
The color of insoluble fraction (Persian gum) samples was checked
out by image processing technique. Digital imaging was performed at a
distance of 20 cm from the sample. The image was saved in jpg format
(in RGB color space). Image J software took the images and its program
(Color-Space-Converter) was changed from RGB color space to param­
eters such as L * a * b * (Salehi & Kashaninejad, 2014).
Statistical analysis
The software of Rheology Data Analysis gave us the rheological re­
views. The significant differences (p < 0.05) among the drying methods’
data by analysis of variance and the Duncan test was applied to compare
differences among the mean ± SD (three replicates). The analysis of data
performed using version 26 of SPSS (Chicago, USA) (Khoshdouni Far­
ahani & Khoshdouni Farahani, 2017; Khoshdouni Farahani et al., 2022;
Khoshdouni Farahani, 2021).
Result and discussion
Apparent viscosity
Impact of various drying methods and drying temperatures on the apparent
viscosity
The rheological performance characteristics of gums can be influ­
enced by drying methods and temperatures (Nep & Conway, 2011;
Salehi & Kashaninejad, 2014). Fig. 1. shows the association of the shear
rate on the apparent viscosity of the insoluble fraction of Persian gum
solutions at various drying methods and different drying temperatures.
It can be seen that with increasing shear rate, the apparent viscosity of
insoluble fraction of Persian gum decreased (shear thinning behav­
ior/pseudoplastic). A decrease in viscosity was observed from 11.23 to
0.16 Pa ×s with enhancement of shear rate from 0.1 to 150 s–1 (25 ◦ C).
Simas-tosin et al. (2010) and Wang et al. (2009) reported that
pseudo-plastic behavior is observed in some concentrations of
freeze-dried peach gum and for flaxseed gum dried by several drying
methods, respectively.
Researchers stated that an increase in the shear rate causes a
Fig. 1. Effect of different temperatures of hot air drying and freeze drying on
the apparent viscosity of the solution of insoluble fraction of Persian gum,
subject to shear rate, (OD Oven drying; FD Freeze drying).
3
Food Chemistry Advances 3 (2023) 100479
decrease in the viscosity of the carrier solution of gum (caused by
changes in high shear rates) which depicted a descending row of chain
involvement (Amid & Mirhosseini, 2012). Entirely, the drying temper­
atures led to minor changes in a decreasing manner of the viscosity of
the insoluble fraction of Persian gum and a further reduction of the
freeze dried-gum compared to them. The 45 ◦ C oven dried-IFPG indi­
cated the most viscosity amidst dried-IFPG. Current project showed the
apparent viscosity of insoluble fraction of Persian gum changed from
0.26 to 0.21 Pa×s (shear rate=75 s–1) depending on the drying methods
and drying temperatures (Fig. 2). The apparent viscosity decreased from
0.26 to 0.21 Pa×s with an enhanced temperature from 45 ◦ C to 65 ◦ C
(shear rate=75 s–1, oven drying temperatures) and freeze-dried-gum had
least of it.
The considerable impact of various drying methods and drying
temperatures on the domestic chemical compounds of the insoluble
fraction of Persian gum caused the notable variations of apparent vis­
cosity. Compounds such as inorganic salts, reducing oligosaccharides,
phenolics and beyond polysaccharides can cause the creation of viscous
solutions of gums, which was also reported by Simas-tosin et al. (2010).
The change in the viscosity of the gum solution due to different tem­
peratures and drying methods can be related to different ratios of the
soluble part to the insoluble part. Amid and Mirhosseini (2012) also
observed these changes in the viscosity of powder.
Rheological properties of dried-IFPG
The Power law model parameters for insoluble fraction of Persian
gum at various drying temperatures and drying temperatures are
depicted in Table 1. In the power law model, the consistency coefficient
(kp) of IFPG is in the range of 3.25–4.12 Pa s. The highest and the lowest
value of the consistency coefficient are related to the freeze-dried-IFPG
and the 65 ◦ C oven dried-IFPG. Shear thinning behavior (pseudoblastic
equivalent) is seen in IFPG and nP or the flow behavior index obtained in
this work is less than one, which is indicative of shear thinning and its
numerical value ranges from 0.27 to 0.34.
The Heschel-Bulkley model parameters for insoluble fraction of
Persian gum at various drying temperatures and drying temperatures are
depicted in Table 1. As shown, the yield stress present in all dried-IFPG is
between 0.75 and 1.61 Pa. Other parameters in this model (Heschel-
Bulkley), including the consistency coefficient (kH) of IFPG, are in the
range of 1.35 to 4.22 Pa s, and the resulting value of the flow behavior
index (less than one) varies between 0.41 and 0.53. Xanthan gum had a
flow behavior coefficient (Heschel-Bulkelley model) of about 0.23 in the
study of Song, Kim and Chang (2006). Based on the results of the pre­
diction of two rheological models according to the experimental data of
Fig. 2. The effect of different temperatures of hot air drying and freeze drying
on the apparent viscosity of the solution of insoluble fraction of Persian gum
(shear rate equal to 75 S–1), (OD Oven drying; FD Freeze drying). Mean (n = 3)
values (± SD) with different superscripts indicate significant differences (P
˂ 0.05).
Z. Khoshdouni Farahani and M.A. Ebrahimzadeh Mousavi Food Chemistry Advances 3 (2023) 100479

Table 1
The Power law and the Heschel-Bulkley model models parameters for insoluble
fraction of Persian gum at different drying methods and temperatures.
Models Different drying Parameters
methods and
temperatures
Power law kp (Pa np R
model × s)

OD-45 ◦ C 3.98 0.32 0.98

OD-65 ◦ C 3.25 0.27 0.96
FD 4.12 0.34 0.98
Heschel-
Bulkley
model
τ0H kH (Pa × s) nH R
(Pa)
OD-45 C◦
0.75 3.98 0.41 0.97
Fig. 4. The effect of different hot air drying temperatures and freeze drying on
OD-65 ◦ C 1.61 1.35 0.53 0.97
the fracturability (N) of the gel texture prepared from insoluble fraction of
FD 0.91 4.22 0.43 0.98
Persian gum, Oven drying (OD); Freeze drying (FD). Mean (n = 3) values (± SD)
Oven drying (OD, 45–55–65–75 ◦ C); Freeze drying (FD). with different superscripts indicate significant differences (P ˂ 0.05).

viscosity/shear rate and shear stress-shear rate, the Heschel-Bulkel
model (particularly at low shear rate) can be the most suitable model
to explain the flow behavior of the insoluble fraction of Persian gum
solution in the tested area.
Textural properties of IFPG
In order to obtain information about the characteristics of the gel
during the drying processes, textural analysis was performed (Totosaus,
Guerrero, & Montejano, 2005). The hardness factor shows the gel
strength. With increasing temperature from 45 ◦ C to 65 ◦ C an oven
drying, the hardness of the insoluble fraction of Persian gum gel
decreased from 0.0441 to 0.0336 g (Fig. 3). The hardness of
freeze-dried-gum was between the previous two results. Based on Fig. 3,
it finds that the hardness of gels decreases with the increase of tem­
perature. This could be due to the distinction in concentration of 2.5 %
of viscometric specimens and 4.5 % for texture analysis, which depicted
a greater influence of increasing the temperature in thicker specimens.
In the current project, the range of fracturability was variable from
0.0067 to 0.0156 N. Since drying the gum at low temperature led to a
decrease in brittleness, it can be stated that the interior strength of the
bonds in the IFPG gel can be seen in these conditions (Fig. 4). The
fracturability of freeze-dried-gum was between the previous two tem­
peratures. The highest fracturability was seen in 65 ◦ C oven dried-gum
which was considerable (0.0156 N). Changing in the temperature of
the air dryer can have a considerable effect on gel fracturability.
In texture analysis, the area under the graph from the moment the
test starts until the maximum desired deformation is reached is called
cohesiveness (Angioloni & Collar, 2009). The cohesiveness declined
from 7.816 to 3.944 with enhanced drying temperature from 45 ◦ C to
65 ◦ C and changing the method of drying. The highest and lowest
cohesiveness were seen in freeze-dried-gum and 45 ◦ C oven dried-gum,
respectively. It indicates the remarkable influence of changing the dry­
ing temperature on the gel consistency (Fig. 5). Giri and Prasad (2007)
reported that during drying of button mushroom with hot air and mi­
crowave vacuum dryer, hot air drying caused more degradation of food
texture. Although the gum dried with hot air showed a lower cohe­
siveness compared to the gum dried in a freeze dryer, due to the lower
cost of this method, it is possible to use it in the industry, and the
temperature of 40 ◦ C due to its suitable textural properties and high
cohesiveness is suitable for this.
In a comparison between hot drying and freeze drying methods, it
was found that although hot air results in less cohesion and considering
that it incurs less cost for the industry, it is preferred and temperatures
near 40 ◦ C create better textural characteristics (Giri & Prasad, 2007). As
depicted in Fig. 6, IFPG gel adhesiveness characteristics varied from
0.06 to 0.53 N s at various methods and different drying temperatures
and the freeze-dried-gum showed the maximum of it. The extent of work
needed to overcome the tensile force between the surface of the appa­
ratus in contact and the surface of the food with it is called adhesiveness,
which depends on the behavior of the flow (viscoelasticity and viscosity)
and the combined effect of adhesive and cohesive forces (Salehi &

Fig. 3. The effect of different hot air drying temperatures and freeze drying on Fig. 5. The effect of different hot air drying temperatures and freeze drying on
the hardness (N) of the gel texture prepared from insoluble fraction of Persian the cohesivness of the gel texture prepared from insoluble fraction of Persian
gum, Oven drying (OD); Freeze drying (FD). Mean (n = 3) values (± SD) with gum, Oven drying (OD); Freeze drying (FD). Mean (n = 3) values (± SD) with
different superscripts indicate significant differences (P ˂ 0.05). different superscripts indicate significant differences (P ˂ 0.05).

4
Z. Khoshdouni Farahani and M.A. Ebrahimzadeh Mousavi
Fig. 6. The effect of different hot air drying temperatures and freeze drying on
the adhesiveness (N.s) of the gel texture prepared from insoluble fraction of
Persian gum, Oven drying (OD); Freeze drying (FD). Mean (n = 3) values (± SD)
with different superscripts indicate significant differences (P ˂ 0.05).
Kashaninejad, 2014). Adhesiveness parameter is a positive factor in
bakery products and puddings and a negative factor in products such as
spaghetti and meat products (Fiszman et al., 2000).
Color measurement
Consumers consider color as the first parameter for quality. The
conclusion of color evaluation of IFPG solutions dried at various
methods is depicted below. Comparison between various methods and
different drying temperatures in oven drying on color change of insol­
uble fraction of Persian gum are depicted in Table 2. The various
methods and different drying temperatures caused a variety of
destruction of color parameters in IFPG. The 65 ◦ C oven dried gum,
freeze dried gum and 45 ◦ C oven dried gum have more brightness,
respectively. The outcomes depicted that increasing oven temperature
from 45 to 65 ◦ C caused an increase in L* values from 80.37 to 95.98 and
the L* value of freeze dried gum was between those two cases. Hence, in
oven drying method, the lower temperature leads to more destruction of
gum color. The index a* in this study is positive and indicates the
orientation of the samples to be red and b* is also positive and represents
the orientation of the samples to be yellow (Khoshdouni Farahani &
Ebrahimzadeh Mousavi, 2023). Dried samples by freeze drying have a
more yellow color. A decrease in the drying temperature resulted in a
decrease in the L* values, indicating a decrease in the brightness of the
IFPG solution. L* value in the freeze dryer was also placed between the
two cases. According to the results, it can be known that the drying
process in the oven at a higher temperature (up to 65 ◦ C) leads to suit­
able product quality.
Conclusions
The target of current research was to investigate the influence of
various drying methods and temperatures (oven drying and freeze
drying) on the textural and rheological characteristics, and color range
changes of insoluble fraction of Persian gum. Two drying temperatures
were used by oven drying including 45 ◦ C and 65 ◦ C. The results stated
that the IFPG solution follows the pseudoplastic flow behavior of fluids
or shear thinning. The outcome illustrated that the 45 ◦ C oven dried-
IFPG depicted the highest viscosity compared to other temperatures
(65 ◦ C) and methods (freeze drying). The Heschel-Bulkley model pro­
vided the best fit to express the flow behavior of the insoluble fraction of
Persian gum solutions. The value of hardness, cohesiveness, fractur­
ability and adhesiveness of IFPG gel (4.5%) changed from 0.0312 to
0.0441 N, 3.944 to 7.816, 0.0067 to 0.0156 N, and 0.06 to 0.53 N S at
various condition of drying. The results showed that the dried-IFPG in
the oven at 45 ◦ C and then the freeze-dried gum had the highest textural
5
Food Chemistry Advances 3 (2023) 100479
Table 2
Comparison between different drying temperatures and freeze drying on color
change of insoluble fraction of Persian gum.
Different drying temperatures L* a* b*
OD-45 ◦ C 80.37 68.38 59.49
OD-65 ◦ C 95.98 95.03 66.61
FD 87.36 77.51 67.24
Oven drying (OD, 45–55–65–75 ◦ C); Freeze drying (FD); L: brightness (+ 100)/
darkness (+0), a*: redness (+120)/greenness (− 120) coordinate, b*: yellowness
(+120)/blueness (− 120) coordinate.
attributes. Overall, the image analysis method was used to achieve a
qualitative evaluation of the dried-IFPG. This research presented the
effect of different drying temperatures and methods on the color changes
of Persian gum (insoluble fraction). The most visible color changes are
found in the extracted IFPG and dried at 75 ◦ C (rather than oven dried-
45 ◦ C and freeze-dried-gum). The brightness of the color of the freeze-
dried-gum was between the brightness number of the oven-dried
gums. Separation of two parts of Persian gum and the application of
each part in the industry, although it can be effective in different
products, but in a wide scope for production, it requires spending time.
Therefore, oven and freeze drying methods can be selected and used
based on the nature of the final products and the purpose of their
resulting properties (good rheology and economic cost).
Credit authorship contribution statement
Zahra Khoshdouni Farahani: Investigation, Data curation, investi­
gation, Writing-Original draft, Methodology; Mohammad Mousavi:
Methodology, Editing, Experimental guidance
Funding
This research did not receive any specific grant from funding
agencies in the public, commercial, or not-for-profit sectors.
Declaration of Competing Interest
The authors declare that they have no known competing financial
interests or personal relationships that could have appeared to influence
the work reported in this paper.
Data availability
Data will be made available on request.
Acknowledgments
The authors acknowledge the scientific support of the Science and
Research Branch of Islamic Azad University in Tehran (Iran).
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