Hydration characteristics of guar gum samples and their fractions.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/8082/
FH-01-07 |
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| Title |
Hydration characteristics of guar gum samples and their fractions.
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| Creator |
Parvathy, K. S.
Susheelamma, N. S. Tharanathan, R. N. |
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| Subject |
06 Vegetable Gums
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| Description |
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.
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| Date |
2007
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/8082/1/Food_Hydrocolloids_21%284%29_2007_630-737.pdf
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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