Hydration characteristics of guar gum samples and their fractions.

Parvathy, K. S. and Susheelamma, N. S. and Tharanathan, R. N. (2007) Hydration characteristics of guar gum samples and their fractions. Food Hydrocolloids, 21 (4). pp. 630-637.

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Abstract

The composition and hydration characteristics as a function of change in viscosity with time of native and fractionated guar gum samples from different sources were studied using (Brookfield Synchroelectric) rotational viscometer and data were analysed according to Weibull and Logarithmic models. The gum particle size distribution, as shown by scanning electron microscopy revealed multiple rod shaped particles of irregular sizes along with a few spherical shaped particles, which was reflected in their varied hydration characteristics. The data indicated that the above models gave a good fit and a comparable range of molecular weights. The shape and size characteristics indicated that they could also influence the rate of hydration, so that the observed differences in hydration could be explained. All rights reserved, Elsevier.

Item Type:	Article
Uncontrolled Keywords:	GUMS-; MOISTURE-CONTENT; VISCOSITY-; GUAR-GUMS; HYDRATION-; MICROSTRUCTURE-; MODELLING-
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
Divisions:	Dept. of Biochemistry Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Aug 2008 11:04
Last Modified:	29 Dec 2016 11:06
URI:	http://ir.cftri.res.in/id/eprint/8082

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