Abstract
Dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with xanthan gum were evaluated at different gum concentrations (0.3, 0.6, and 0.9%) and fermentation times (12 and 24 week). Magnitudes of storage (G′) and loss moduli (G″) in the HPSP-xanthan gum mixture systems increased with an increase in frequency (co), while complex viscosity (η*) decreased. G′ values were higher than the G″ values over most of the frequency range (0.63-63 rad/sec), and were frequency-dependent. The dynamic moduli (G′, G″, and η*) of the HPSP-xathan mixtures were lower than those of the control (0% gum). The differences between the dynamic moduli values at 12-week and 24-week fermentation decreased with increasing gum concentration, showing that xanthan gum can be used to stabilize and improve the viscoelastic rheological properties of HPSP. The G′ value of the HPSP-xathan mixtures increased with an increase in gum concentration from 0.3 to 0.9%, whereas the G″ decreased. The ability of xanthan gum to increase the elastic properties in the HPSP-xanthan mixture systems seemed to be the result of the incompatibility phenomena existing between xanthan gum and glutinous rice starch.
Original language | English |
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Pages (from-to) | 146-149 |
Number of pages | 4 |
Journal | Food Science and Biotechnology |
Volume | 16 |
Issue number | 1 |
State | Published - 2007 |
Keywords
- Dynamic modulus
- Fermentation time
- Hot pepper-soybean paste
- Rheology
- Xanthan gum