Flow behavior of gum solutions extracted from Ocimum basilicum seeds mixed with Locust bean gum and Guar gum

Flow behaviour of Basil seed gum (BSG) as a new source of food hydrocolloids in combinations with Locust bean gum (LBG) and Guar gum (GG) were studied using a controlled stress rheometer at 0.01-1000 (1/s) and 20°C. The time independent rheological models, Cross and Carreau, showed the best fitting results with flow behaviour data of all mixtures. Flow behaviour index (n) of BSG measured higher than GG and LBG, respectively. The 40-60 and 20-80 mixtures of BSG-GG had the highest and the lowest shear thinning behaviour, respectively. However, 20-80 mixture of BSG-LBG showed the lowest deviation from Newtonian behaviour among other mixtures of BSG-LBG. As BSG exhibited higher zero shear viscosity than GG and LBG (around 200 and 1400 times of zero shear viscosity of GG and LBG, respectively), mixing BSG with GG and LBG led to increase zero shear viscosity of mixtures. Increasing the ratio of BSG in gum mixtures were caused structure breakdown and intensified time dependency (Thixotropy). In some mixtures, heat treatment at 85°C could change rheological parameters.