Certain Rheological Aspects of Functionalized Guar Gum

Kapoor, Meenu; Khandal, Dhriti; Gupta, Ruchi; Arora, Pinklesh; Seshadri, Geetha; Aggarwal, Shruti; Khandal, Rakesh Kumar

doi:10.1155/2013/463907

Cited by 7 publications

(5 citation statements)

References 15 publications

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“…Then, water was added slowly, the dough was prepared (referred to as SoyaX), and the amount of water consumed was noted. Guar gum gel was prepared by sprinkling 1.25 g of guar gum in the vortex of 250 ml distilled water stirred using a magnetic stirrer at 760 rpm for 3 hr operated at ambient temperature, followed by cooling (Kapoor et al, 2013). Further, the gel was added to the DOSF dough, the dough was prepared (referred to as SoyaG), and the amount of gel required was noted.…”

Section: Methodsmentioning

confidence: 99%

Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Bhattacharjee

Kumar

Badwaik

2022

J Food Process Engineering

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The present study was undertaken to check the suitability of by-products of the soyabean oil industry, that is, de-oiled soya cake for the development of soya flour dough, which could be utilized by the snack industry. As soya lacks gluten protein, which acts as a natural binder, different binding agents such as xanthan gum, guar gum, psyllium husk, and whey were used to get the desired malleable property, and their effect on the rheological and textural properties of soya flour dough was studied. The water/gel absorption capacity of de-oiled soy flour dough was also investigated. The intake of gel in the case of guar gum and psyllium husk was recorded as 75.0 and 77.5 ml/100 g respectively. Whereas, in the case of xanthan gum, whey, and control, the water absorption by the dough was 117.0, 62.5, and 88.0 ml/100 g, respectively. The loss modulus (G 00 ) value in the case of psyllium husk (56,614-53,426 Pa) aided dough is lower than the control (85,888-156,000 Pa) and other binding agents throughout the frequency range. This suggests that the energy required for the formulation of the sheet from the dough will be minimal compared with others. The dough extensibility was also studied and it was found that the extensibility of psyllium husk-aided soy flour dough was maximum (7.5 ± 0.4 mm) with a minimum application of resistive force (0.71 ± 0.01 N) as compared to control.The dough made with the addition of psyllium husk was found to be most suitable considering the extensibility and malleability. Practical ApplicationsConventional soya-based snack products are generally developed from dough that is fortified using cereals and pulses. However, there are limited studies available that focus on the development of dough providing only protein enrichment. This study will be helpful for the effective utilization of de-oiled soya flour, which is a byproduct of the soybean oil industry, for the development of the dough. As soya lacks gluten protein, the development of dough with only soya flour and water is very difficult and the existing technology of extrusion for making such products is not costeffective. Hence, this study provides the alternative way for dough development with the application of different binding agents, ensuring the presence of soya as the basic ingredient in the dough, rather than one of the many ingredients. As psyllium husk exhibits better sheeting properties compared to other binding agents, the dough can Devesh Kumar and Ayan Bhattacharjee have contributed equally to this work.

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Section: Methodsmentioning

confidence: 99%

Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Bhattacharjee

Kumar

Badwaik

2022

J Food Process Engineering

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“…Next, the endosperm is powdered. The outer hull and germ, which is a meal, are used as animal feed (Kapoor et al, 2013 ). This gum is white and light grayish.…”

Section: General Propertiesmentioning

confidence: 99%

“…The rheological properties of hydrocolloids provide the basis for their wide application in industry. The unique rheological behavior of hydrocolloids can be attributed to the presence of a large number of hydroxyl groups in their structure, which leads to the formation of hydrogen bonds in aqueous systems (Kapoor et al, 2013 ). Guar gum is a non‐Newtonian material and, in an aqueous solution, shows pseudoplastic behavior, which means that the viscosity decreases due to the shear rate.…”

Section: General Propertiesmentioning

confidence: 99%

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Tahmouzi,

Meftahizadeh,

Eyshi

et al. 2023

Food Science & Nutrition

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With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.

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“…In this paper, a dynamic, rheological, and structural characterization of aqueous gel-like systems containing HPG, borax and glycerol is presented. In the last decades, several papers focusing on the study of the mechanical properties and the applicative performances of HPG aqueous solutions [22] and gel-like systems [8][9][10]23,24] have been published. However, to our knowledge, a systematic study of the simultaneous role of both borax and glycerol on the structural and on the mechanical properties of aqueous HPG based gels, which is the main subject of this paper, is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Structural, rheological and dynamics insights of hydroxypropyl guar gel-like systems

Berlangieri

Poggi

Murgia

et al. 2018

Colloids and Surfaces B: Biointerfaces

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A dynamic, rheological, and structural characterization of aqueous gel-like systems containing hydroxypropyl guar gum (HPG), borax and glycerol is presented in this paper. The role of glycerol, which is introduced as a plasticizer in the formulation, is investigated by means of B NMR andH NMR PGSTE measurements in order to clarify its contribution to the gel network formation and its interaction with borax, with whom it forms a complex. The effect of gels components on the rheological behaviour and on the activation energy related to the relaxation process of the system was assessed by means of rheology. The results obtained suggest that the mechanical properties of these gels can be tuned and controlled by modulating the formulation in a wide range of compositions. Moreover, a structural characterisation has been also carried out by means of Small Angle X-ray Scattering (SAXS) to highlight the role of the various components on the mesh size of the network. The structural and mechanical characteristics of these systems suggest their potential use for applicative purposes. In this regard, one of the gel set up has been successfully tested as cleaning agent on the surface of a XIX stucco fragment coming from the La Fenice theatre (Venice, Italy) for the removal of a dirt layer composed by dust and particulated matter originated during a fire in 1996.

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Certain Rheological Aspects of Functionalized Guar Gum

Cited by 7 publications

References 15 publications

Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Structural, rheological and dynamics insights of hydroxypropyl guar gel-like systems

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