Poonam and Sonika
Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar-125 001 (Haryana),
*(e-mail : email@example.com; Mobile : 9799937061)
(Received : September 8, 2020; Accepted : November 17, 2020)
The present investigation was aimed at assessment of extraction and physico-chemical behaviour of fenugreek (Trigonella foenum-graecum) gum of varieties fenugreek HM-57 and Kasuri Methi during 2017-19. Fenugreek seed mucilage was extracted, dried and estimated for various physico-chemical parameters during the study. Fenugreek gum was extracted by the combination of water to seed ratio (20 : 1 and 10 : 1) in 30 min. The yield of extracted fenugreek gum was found to be higher in variety HM-57 (20%) as compared to Kasuri Methi (15%). The moisture (6.6±0.45%), protein (5.65±0.66%) and carbohydrate content (59.37±0.58%) were found to be high in Kasuri Methi, whereas variety HM-57 resulted in higher amounts of ash (2.71±0.20%), fiber (20.99±0.79%) and fat content (4.0±0.26%). Solubility per cent was found to be
high in water than ethanol for both the varieties. Water holding capacity was found to be higher in variety HM-57 as compared to Kasuri Methi. Fenugreek variety HM-57 yielded higher extraction of gum as well as average nutrient concentration as compared to Kasuri Methi.
Key words : Fenugreek gum, physico-chemical changes, proximate composition, solubility, behaviour,