Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum

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dc.contributor.authorMoser, Poliana [UNESP]
dc.contributor.authorCornelio, Marinonio Lopes [UNESP]
dc.contributor.authorNicoletti Telis, Vânia Regina [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:30:32Z
dc.date.available2014-05-27T11:30:32Z
dc.date.issued2013-09-01
dc.description.abstractPolyols 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.en
dc.description.affiliationDepartamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista, São José do Rio Preto, 15054-000
dc.description.affiliationDepartamento de Física Universidade Estadual Paulista, São José do Rio Preto, 15054-000
dc.description.affiliationUnespDepartamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista, São José do Rio Preto, 15054-000
dc.description.affiliationUnespDepartamento de Física Universidade Estadual Paulista, São José do Rio Preto, 15054-000
dc.format.extent29-36
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2013.02.018
dc.identifier.citationLWT - Food Science and Technology, v. 53, n. 1, p. 29-36, 2013.
dc.identifier.doi10.1016/j.lwt.2013.02.018
dc.identifier.file2-s2.0-84876725360.pdf
dc.identifier.issn0023-6438
dc.identifier.lattes3874425691257843
dc.identifier.lattes9457081088108168
dc.identifier.orcid0000-0002-2553-4629
dc.identifier.scopus2-s2.0-84876725360
dc.identifier.urihttp://hdl.handle.net/11449/76411
dc.identifier.wosWOS:000318826500005
dc.language.isoeng
dc.relation.ispartofLWT: Food Science and Technology
dc.relation.ispartofjcr3.129
dc.relation.ispartofsjr1,339
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectApparent viscosity
dc.subjectFreezing
dc.subjectPolyols
dc.subjectSpectroscopy
dc.subjectViscoelasticity
dc.subjectConcentrated solution
dc.subjectFreezing/thawing
dc.subjectFTIR spectroscopy
dc.subjectOscillatory shear
dc.subjectRheological property
dc.subjectSpectral characteristics
dc.subjectVisco-elastic behaviors
dc.subjectFourier transform infrared spectroscopy
dc.subjectRheology
dc.subjectSugar substitutes
dc.subjectTextures
dc.subjectViscosity
dc.subjectAlcohols
dc.subjectCyamopsis tetragonoloba
dc.titleInfluence of the concentration of polyols on the rheological and spectral characteristics of guar gumen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
unesp.author.lattes3874425691257843
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0001-6941-8497[1]
unesp.author.orcid0000-0002-2553-4629[3]
unesp.author.orcid0000-0002-0755-8643[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE
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