Viscosity studies of cashew gum

Owusu, Joseph; Oldham, J.H.; Oduro, Ibok; Ellis, William Otoo; Barimah, John

doi:10.1002/ts.55

Cited by 17 publications

(14 citation statements)

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“…A reduction on viscosity with storage time of some gums (cashew and Arabic gums) in aqueous systems, along of six weeks, has been reported (Owusu et al, 2005). During storage time, it is also important to evaluate the kinetics of the main involved processes in order to keep an acceptable range of viscosity that does not affect stability, quality or sensorial properties of the final product such as mouthfeel, thickness, aroma or flavour.…”

Section: Introductionmentioning

confidence: 97%

Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time

Chenlo

Moreira

Silva

2010

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 97%

Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time

Chenlo

Moreira

Silva

2010

Journal of Food Engineering

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“…Cashew tree gum (CTG), a complex water soluble heteropolysaccharide extracted from cashew tree (Anacardium occidentale), has been pointed as a very promising material, due to its structural similarity to AG (De Paula, Heatley, & Budd, 1998;Paula, Gomes, & Paula, 2002;Zakaria & Rahman, 1996). The replacement of AG by CTG, previously suggested by some authors (Owusu, Oldham, Oduro, Ellis, & Barimah, 2005;Rosenthal, 1951), could reduce costs with AG importation and favor the cashew tree business, whose only high value added product is currently the cashew nut.…”

Section: Introductionmentioning

confidence: 98%

Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids

Moreira

Costa

Souza

et al. 2009

LWT - Food Science and Technology

133

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a b s t r a c tThe objective of this study was to assess the impact of some processing parameters on moisture content, flowability, hygroscopicity and water solubility of spray dried acerola pomace extract using maltodextrin and cashew tree gum as drying aids. The experiment was conducted according to Response Surface Methodology, with the independent variables being: inlet temperature (170-200 C), drying aid/acerola ratio (2:1-5:1), and percent replacement of maltodextrin by cashew tree gum (0-100%). Higher inlet temperatures favored the desired physical properties of the powders, decreasing their moisture contents and hygroscopicity, and increasing flowability. The drying aids decreased the powder hygroscopicity, especially cashew tree gum (CTG), which also enhanced the powder flowability. The best processing conditions to obtain a free-flowing and least hygroscopic acerola pomace extract powder by spray drying were: inlet temperature above 194 C; drying aid/acerola solid ratio, 4:1; percent replacement of maltodextrin by CTG, at least 80%.

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“…The gum extracted from cashew tree ( Anacardium occidentale ) is a complex water soluble heteropolysaccharide, whose chemical structure is quite similar to gum arabic (GA) (Paula et al. 2002; Owusu et al. 2005).…”

Section: Introductionmentioning

confidence: 99%

“…The stickiness is avoided when drying aids (polysaccharides like maltodextrins [MDs] or gums) are added to the fruit product prior to spray drying, as their T g increasing effect reduces powder hygroscopicity (Bhandari et al 1997;Bhandari and Hartel 2005;Silva et al 2006). The gum extracted from cashew tree (Anacardium occidentale) is a complex water soluble heteropolysaccharide, whose chemical structure is quite similar to gum arabic (GA) (Paula et al 2002;Owusu et al 2005). The replacement of MDs by 916 G.É.G.…”

Section: Introductionmentioning

confidence: 99%

Ascorbic Acid and Anthocyanin Retention During Spray Drying of Acerola Pomace Extract

Moreira

Azeredo

Medeiros

et al. 2010

Journal of Food Processing and Preservation

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The objective of this work was to assess the impact of processing parameters (inlet temperature, 170–200C; drying aid‐to‐acerola ratio, 2:1–5:1; and percent replacement of maltodextrin by cashew tree gum as drying aid, 0–100%) on degrees of retention of ascorbic acid (AA) and anthocyanins (AC) during spray drying of acerola pomace extract. The experiment was conducted according to response surface methodology. Degrees of AC and AA retention were impaired by increasing the inlet temperature, and favored by increasing drying aid‐to‐acerola ratio. Maximum degrees of retention (higher than 95%) were predicted to be achieved by using an inlet temperature of 170C, with a drying aid‐to‐acerola ratio of 5:1. Cashew tree gum may or may not be used to replace maltodextrin as the drying aid, without significantly changing the retentions of the compounds of interest. PRACTICAL APPLICATIONS Acerola is an important source of ascorbic acid (vitamin C) and anthocyanins (its main pigments, responsible for its red color), compounds of commercial interest, related to their widely reported antioxidant properties, which have been associated to prevention of degenerative diseases. This research involves the preparation of spray‐dried acerola extract from an inexpensive residue from acerola juice processing. The product may be used as a food additive imparting a red color and/or antioxidant properties to a wide variety of foods. The study also indicates the potential of cashew tree gum, a virtually unknown exsudate from a widely available tree in Brazil, as a maltodextrin replacement as drying aid in spray drying of sugar‐rich products such as fruit extracts.

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Viscosity studies of cashew gum

Abstract: Gum exudates from the cashew tree had similar viscosity characteristics to gum arabic, and there were no significant effects of pH, temperature changes or storage time on the viscosity.

Cited by 17 publications

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Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time

Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time

Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids

Ascorbic Acid and Anthocyanin Retention During Spray Drying of Acerola Pomace Extract

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