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Food science and biotechnology v.14 no.2 = no.62, 2005년, pp.233 - 237   피인용횟수: 5

Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions

Yoo, Byoung-Seung    (Dept. of Food Science and Technology, Dongguk University   ); Shon, Kwang-Joon    (Dept. of Food Science and Technology, Dongguk University   ); Chang, Young-Sang    (Dept. of Food Science and Biotechnology, Joongbu University  );
  • 초록

    Rheological properties of acorn flour-guar gum mixtures (4% w/w) at different guar gum concentrations (0, 0.2, 0.4, 0.6, and 0.8% w/w) were evaluated in steady and dynamic shear. The acorn flour-guar gum mixtures at $25^{\circ}C$ showed high shear-thinning flow behavior (n= 0.20-0.27). Consistency index (K), apparent viscosity ( ${\eta}_{a,100}$ ), and Casson yield stress ( ${\sigma}_{oc}$ ) increased with the increase in guar gum concentration. Within the temperature range of $25-70^{\circ}C$ , the {\eta}_{a,100}$ of mixtures obeyed the Arrhenius relationship with high determination coefficient ( $R^2=\;0.974-0.994$ ). Activation energy values (5.37-6.77 kJ/mole) of acorn flour dispersions in the mixtures with guar gum (0.2-0.8%) were much lower than that (12.5 kJ/mole) of acorn flour dispersion (0% guar gum). Storage modulus (G'), loss modulus (G"), and complex viscosity ( ${\eta}^*$ ) increased with the increase in guar gum concentration. Dynamic rheological data of 1n (G', G") versus ln frequency (w) of guar gum-acorn flour mixtures had positive slopes with G' greater than G" over most of the frequency range, indicating that they exhibited weak gel-like behavior.


  • 주제어

    acorn flour .   guar gum .   rheological property .   apparent viscosity .   storage modulus.  

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