Rheological characteristics of water solutions of guar gum

dc.contributor.authorBakhmach, Volodymyr
dc.contributor.authorVovkodav, O.
dc.contributor.authorVovkodav (Obizyuk), Natalia
dc.date.accessioned2021-01-21T09:38:10Z
dc.date.available2021-01-21T09:38:10Z
dc.date.issued2020
dc.description.abstractRheological characteristics of water solutions of guar gum are studied. Mayonnaise is an oil-in-water type emulsion consisting of vegetable oil (50-85%), egg yolk (5-10%), vinegar, salt and seasonings. The emulsion is stabilized by egg yolk phospholipids. Products with a lower content of oil (<50%) may content thickening agents such as starch, pectin, agar-agar, carboxymethylcellulose, milk proteins. Wide possibilities for using guar gum exist in the mayonnaise technology. Stability at low pH values and low salt content, high viscosity solutions at low shear rate and pseudoplastic characteristics make attractive using systems for stabilization. Because of pseudoplastic characteristics, that are inherent to guar gum, the solutions have fluidity and at the same time stay on salads. Low concentrations of guar gum provide high viscosity of sauces at acidic and neutral pH values. Viscosity of solutions is also stable to temperature changes and withstands different long-term storage conditions. Guar gum may be used for partial replacement of starch, stability improvement and adding a feeling of fullness in the mouth. It is established that growth of concentration of guar gum in an aqueous solution causes gradual increase of the flow index. It should also be mentioned thatflow index values are lower than one for all the concentrations, it is typical for pseudoplastic solutions.uk_UA
dc.identifier.citationBakhmach, V. Rheological characteristics of water solutions of guar gum / V. Bakhmach, V. Vovkodav, N. Vovkodav // Вчені записки Таврійського національного університету ім. В.І. Вернадського. Серія : Технічні науки. – 2020. – Т. 31 (70), № 1. – С. 97–101.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/32434
dc.language.isoenuk_UA
dc.subjectstabilizationuk_UA
dc.subjectстабілізаціяuk_UA
dc.subjectguar gumuk_UA
dc.subjectгуарова гумкаuk_UA
dc.subjectgalactomannanuk_UA
dc.subjectгалактоманнанuk_UA
dc.subjectrheological propertiesuk_UA
dc.subjectреологічні властивостіuk_UA
dc.subjectviscosityuk_UA
dc.subjectstructureuk_UA
dc.subjectв'язкістьuk_UA
dc.subjectструктураuk_UA
dc.subjectкафедра інформаційних технологій, штучного інтелекту і кібербезпекиuk_UA
dc.subjectкафедра технології жирів, хімічних технологій харчових добавок та косметичних засобівuk_UA
dc.titleRheological characteristics of water solutions of guar gumuk_UA
dc.typeArticleuk_UA

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