Effect of storage temperature on dynamic rheological properties of hot pepper-soybean pastes mixed with guar gum and xanthan gum

Su Jin Choi, Byoungseung Yoo

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

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 languageEnglish
Pages (from-to)496-499
Number of pages4
JournalFood Science and Biotechnology
Volume16
Issue number3
StatePublished - 2007

Keywords

  • Dynamic modulus
  • Guar gum
  • Hot pepper-soybean paste
  • Rheology
  • Storage temperature
  • Xanthan gum

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