Rheological effect of gum addition to hot pepper-soybean pastes

Su Jin Choi; Byoungseung Yoo

doi:10.1111/j.1365-2621.2006.01377.x

Rheological effect of gum addition to hot pepper-soybean pastes

Su Jin Choi
, Byoungseung Yoo

Department of Food Science & Biotechnology

Dongguk University

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Abstract

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_a) and steady shear viscosities (η_a) for all samples.

Original language	English
Pages (from-to)	56-62
Number of pages	7
Journal	International Journal of Food Science and Technology
Volume	41
Issue number	SUPPL. 2
DOIs	https://doi.org/10.1111/j.1365-2621.2006.01377.x
State	Published - Dec 2006

Keywords

Dynamic modulus
Gums
Hot pepper
Paste
Rheology
Viscosity

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10.1111/j.1365-2621.2006.01377.x

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title = "Rheological effect of gum addition to hot pepper-soybean pastes",

abstract = "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 (ηa,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 ηa,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 (ηa) and steady shear viscosities (ηa) for all samples.",

keywords = "Dynamic modulus, Gums, Hot pepper, Paste, Rheology, Viscosity",

author = "Choi, \{Su Jin\} and Byoungseung Yoo",

year = "2006",

month = dec,

doi = "10.1111/j.1365-2621.2006.01377.x",

language = "English",

volume = "41",

pages = "56--62",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

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TY - JOUR

T1 - Rheological effect of gum addition to hot pepper-soybean pastes

AU - Choi, Su Jin

AU - Yoo, Byoungseung

PY - 2006/12

Y1 - 2006/12

N2 - 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 (ηa,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 ηa,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 (ηa) and steady shear viscosities (ηa) for all samples.

AB - 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 (ηa,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 ηa,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 (ηa) and steady shear viscosities (ηa) for all samples.

KW - Dynamic modulus

KW - Gums

KW - Hot pepper

KW - Paste

KW - Rheology

KW - Viscosity

UR - https://www.scopus.com/pages/publications/33751199681

U2 - 10.1111/j.1365-2621.2006.01377.x

DO - 10.1111/j.1365-2621.2006.01377.x

M3 - Article

AN - SCOPUS:33751199681

SN - 0950-5423

VL - 41

SP - 56

EP - 62

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - SUPPL. 2

ER -

Rheological effect of gum addition to hot pepper-soybean pastes

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Keywords

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