The purpose of the present study was to investigate the influence of different drying techniques on the rheological and textural properties, and color changes of basil seed gum. Basil seed gum solutions were extracted and dried by different methods: oven drying (40-80°C), freeze drying and vacuum oven drying. The effects of these drying methods on the rheological and textural properties, and color changes of basil seed gum were investigated in this study. The results showed that the apparent viscosity of gum solutions (0.6% and shear rate=54s-1) were varied from 0.174 to 0.438Pa.s, and freeze-dried gum exhibited the highest viscosity. Different time independent rheological models (Power law, Bingham, Herschel-Bulkley and Casson) were used to fit the experimental data and the results showed that the Heschel-Bulkley’s model was most suitable to describe the flow behavior of basil seed gum over the whole experimental range. The hardness, stickiness, consistency and adhesiveness of basil seed gum gel (3%) were changed from 42.2 to 75.5g, 11.3 to 19.3g, 362.6 to 803.7g.s, and 131.5 to 244.8g.s, respectively, at different drying condition. The results indicated that the freeze-dried gum exhibited the highest hardness and consistency. The rise in temperature had a negative effect on the color changes (high color change (ΔE)) and brightness (low lightness (L*)) of gum solution.
