Topic
Guar gum
About: Guar gum is a research topic. Over the lifetime, 5611 publications have been published within this topic receiving 105940 citations.
Papers published on a yearly basis
Papers
More filters
TL;DR: In this article, the authors investigated the anti-hardening effects of food additives such as enzymes, hydrocolloids and emulsifiers in high-moisture rice cakes.
40 citations
TL;DR: In this paper, the authors evaluated the effects of three galactomannans on the physical and nutritional characteristics, and sensory acceptability of pea-rice based extruded products, targeted as nutritional snacks.
40 citations
TL;DR: Guar gum was crosslinked with epichlorohydrin and then oxidized to the polydialdehyde form (GG-clPDA), which was converted to a Schiff-base, GG-clCHN(CH2)6NCHGG, which was observed to be an efficient adsorbent with a maximum adsorption capacity of 41.13 mg/g.
40 citations
TL;DR: Viscosity measurements on wax-coated guar granules proved impossible but visual assessment indicated an extremely low viscosity in all conditions, which is of importance in assessing the efficacy of a preparation in clinical use.
Abstract: Guar gum from four industrial sources was investigated. The viscosity of two preparations of hydrated guar gum in the form of powdered flour and one granulate flour was measured at 22° and 32 °C and pH 1.0 and pH 4.0. Viscosity measurements on wax-coated guar granules proved impossible but visual assessment indicated an extremely low viscosity in all conditions. These findings were compared with the ability of the equivalent of 5 g guar gum of the various preparations to modify the absorption of a 50 g liquid glucose load. The mean post-prandial blood glucose curve was not significantly different from the control situation after the incorporation of each preparation. Despite the granulate flour attaining a considerably lower viscosity than the powdered flour they were equally effective in significantly reducing the mean post-prandial insulin curve (area under the curve (0–180 min) reduced by 46 and 50% respectively). The wax-coated granules which achieved minimal viscosity caused significantly less reduction of post-prandial insulin levels (area under the curve reduced by 37%). The viscosity of guar gum upon hydration is of importance in assessing the efficacy of a preparation in clinical use.
40 citations
TL;DR: Faeces from large- and mid-sized fish were more easily stabilized than those of small fish, and guar gum was shown to have significant potential for improving the treatability of fish faecal waste.
Abstract: This study (3 × 2 randomized factorial design) describes differences in the mechanical properties of faeces from rainbow trout of three size classes (small ≈40 g, mid-size ≈150 g, large ≈650 g) and assesses the effects of a non-starch polysaccharide binder (guar gum). Observations made at the macroscopic level were reinforced by rheological measurements of viscosity and elastic modulus. Mid-sized fish excreted mechanically the most stable faeces, roughly twice as stable as those of small fish and three times more stable than faeces from large fish. The addition of 3 g kg−1 of guar gum saw some mechanical characteristics improve by about 700%. Faeces from large- and mid-sized fish were more easily stabilized than those of small fish. Mechanical recovery potential for faecal samples disrupted by water turbulence was determined. Stability differences observed for different fish size had no significant effect but the improvements imparted by guar gum reduced postfiltration effluent load to about 35% for large fish, about 24% for mid-size and about 22% for small fish. Faecal leaching decreased significantly with increasing stability. Guar gum was shown to have significant potential for improving the treatability of fish faecal waste.
40 citations