Abstract
Dynamic rheological properties of hot pepper-soybean paste (HPSP) samples mixed with guar gum and xanthan gum were evaluated at different storage temperatures (5, 15, and 25°C) by using a dynamic rheometer. Magnitudes of storage modulus (G′), loss modulus (G″), and complex viscosity (η*) in the HPSP-gum mixtures increased with an increase in storage temperature from 5 to 25°C. After 3-month storage at 5 and 15°C there were no significant changes in dynamic rheological properties. The increase in dynamic moduli (G′, G″, and η*) with storage temperature is less pronounced at HPSP-xanthan gum mixtures in comparison to HPSP-guar gum mixtures. The slopes of G′ (0.16-0.18) of HPSP-guar gum mixtures at 3-month storage were much higher than that (0.10) at 0-month storage, indicating that the elastic properties of the HPSP-guar gum mixtures can be decreased after 3-month storage. However, there were not much differences between the slopes of G′ in HPSP-xathan gum mixtures. Xanthan gum was observed to be better structure stabilizer for HPSP during storage.
Original language | English |
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Pages (from-to) | 496-499 |
Number of pages | 4 |
Journal | Food Science and Biotechnology |
Volume | 16 |
Issue number | 3 |
State | Published - 2007 |
Keywords
- Dynamic modulus
- Guar gum
- Hot pepper-soybean paste
- Rheology
- Storage temperature
- Xanthan gum