Abstract
The flow behavior of six species of Iranian gum tragacanth dispersions was investigated at different temperatures and ionic strengths, within a concentration range (0.05-1.5% w/w) using a controlled shear rate rheometer. The steady shear measurements showed that all of the gum dispersions had shear-thinning natures. The power law model was used to describe the rheological properties of dispersions and Arrhenius model was used to evaluate the temperature effect. Composition analysis, surface tension measurement, particle size analysis, and color measurement of all the species were also carried out. The results indicated that the six species of gum tragacanth being studied in this paper exhibited significantly different physicochemical properties. Therefore, various species of gum tragacanth can be used instead of different hydrocolloids in a wide range of applications.
| Original language | English |
|---|---|
| Journal | Food Biophysics |
| Volume | 5 |
| Issue number | 1 |
| Pages (from-to) | 59-71 |
| Number of pages | 13 |
| ISSN | 1557-1858 |
| DOIs | |
| Publication status | Published - 2010 |
| Externally published | Yes |
Keywords
- Food Science
- Biophysics
- Analytical Chemistry
- Applied Microbiology and Biotechnology
- Bioengineering
- Color
- Gum tragacanth
- Particle size distribution
- Rheological properties
- Surface tension
- FOOD
- RICE STARCH MIXTURES
- GUAR GALACTOMANNAN
- POLYSACCHARIDES
- VISCOSITY
- BEHAVIOR
- SALEP
- SIZE
- Chemistry
- Biophysics and Biological Physics
- COMPOSITION
- DISPERSIONS
- GUM TRAGACANTH
- GUMS
- IRAN
- MODELLING
- PHYSICAL PROPERTIES
- PHYSICOCHEMICAL PROPERTIES
- RHEOLOGICAL PROPERTIES
- Additives
- Additives, spices and condiments