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Rheological effect of gum addition to hot pepper–soybean pastes
Author(s) -
Choi SuJin,
Yoo Byoungseung
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01377.x
Subject(s) - rheology , guar gum , shear thinning , arrhenius equation , shear rate , apparent viscosity , viscosity , pepper , materials science , chemistry , rheometry , food science , composite material , activation energy , organic chemistry
Summary The effect of four different gums [carboxylmethylcellulose (CMC), guar gum, hydroxypropylmethylcellulose (HPMC) and tara gum] at 0.5% concentration on rheological properties of fermented hot pepper–soybean paste (HPSP) was evaluated in steady and dynamic shear. HPSP–gum mixture samples at 25 °C are highly shear thinning fluids with high yield stresses. All gums increased the consistency index ( K ) and apparent viscosity ( η a,100 ) of HPSP. Apparent viscosity of all samples obeyed the Arrhenius temperature relationship. Dynamic moduli ( G ′, G ′′ and η *) values of HPSP–gum mixtures were higher than those of HPSP with no added gum over most of the frequency range. Dynamic moduli, K and η a,100 values were increased in the presence of gums, and increased in the following order: control < CMC < guar gum < tara gum < HPMC. The Cox–Merz rule did not describe the relationship between dynamic ( η *) and steady shear viscosities ( η a ) for all samples.