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This study evaluated the chemical, functional, and rheological properties of hydrocolloids extracted from sesame seeds for potential food applications. Hydrocolloids were obtained using solid-liquid extraction at different sesame flour to water ratios and pH levels. The extracted hydrocolloids had good carbohydrate and protein contents. They exhibited high water holding capacity, solubility, and emulsifying and foaming properties. Rheological analysis showed the hydrocolloids had shear-thinning behavior tha

Author

mvili

Language

EN