Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum
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Data
2013-09-01
Autores
Moser, Poliana [UNESP]
Cornelio, Marinonio Lopes [UNESP]
Nicoletti Telis, Vânia Regina [UNESP]
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Resumo
Polyols are widely used as sugar substitutes and provide texture to foods. Guar gum has many applications in food industry such as increasing product viscosity and improving texture. Knowledge of rheological properties of gum/polyol systems is important to permit replacing sugar while maintaining product texture. In this work, rheological properties of 0.1, 0.5 and 1 g/100 g guar solutions containing 10 and 40 g/100 g of maltitol, sorbitol, or xylitol were studied. The behavior of these mixtures was evaluated by steady and oscillatory shear measurements, and after a freezing/thawing cycle. Apparent viscosity of guar solutions increased with addition of polyols and with the increase in their concentrations, except for 40 g/100 g sorbitol addition to 1 g/100 g guar gum, in which the apparent viscosity decreased. Addition of polyols also increased the dynamic moduli of the systems. In mixtures of guar with 40 g/100 g polyol, the phase angle (δ) was below unity, but was dependent on frequency, which is characteristic of concentrated solutions with a certain degree of structuring. FTIR spectroscopy was studied to provide information on possible interactions between guar gum and polyols. Analyses carried out after freezing/thawing showed no changes in the viscoelastic behavior of the solutions. © 2013 Elsevier Ltd.
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Palavras-chave
Apparent viscosity, Freezing, Polyols, Spectroscopy, Viscoelasticity, Concentrated solution, Freezing/thawing, FTIR spectroscopy, Oscillatory shear, Rheological property, Spectral characteristics, Visco-elastic behaviors, Fourier transform infrared spectroscopy, Rheology, Sugar substitutes, Textures, Viscosity, Alcohols, Cyamopsis tetragonoloba
Como citar
LWT - Food Science and Technology, v. 53, n. 1, p. 29-36, 2013.