scispace - formally typeset
Search or ask a question
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
More filters
Journal ArticleDOI
TL;DR: In this article, the effects of 2 guar meal fractions at three different concentrations, germ (0, 5.0, and 7.5%) and hull ( 0, 2.5, and 5.5%), and the effectiveness of a beta-mannanase at three levels (i.e., 0, 1x, and 4x; 1x = 1.09 x 10(5) units/ kg) on broiler growth and feed conversion were measured as a function of intestinal viscosity.

120 citations

Journal ArticleDOI
TL;DR: In this article, the effect of corn flour, green gram flour, xanthan, guar gum, arabic gum, and carboxymethyl cellulose (CMC) on the sensory and objective attributes of an extruded snack food was analyzed.
Abstract: Response surface methodology (RSM) was used to analyse the effect of corn flour, green gram flour, xanthan, guar gum, arabic gum and carboxymethyl cellulose (CMC) on the sensory and objective (expansion ratio) attributes of an extruded snack food. A rotatable central-composite design was used to develop models for the sensory and objective responses. The experiments were run at 160°C with a feed rate of 70 g/min. Responses were most affected by changes in corn flour, green gram flour and guar gum levels and to a lesser extent by xanthan, gum arabic and CMC levels. Individual contour plots of the different responses were superimposed, and regions meeting the maximum sensory score of 21.4 and an expansion ratio of 13.2 were identified at 692 g/kg corn flour, 307 g/kg green gram flour, 0.302 g/kg xanthan, 0.216 g/kg guar gum, 0.196 g/kg gum Arabic and 0.262 g/kg CMC levels.

120 citations

Journal ArticleDOI
TL;DR: Results of the study show that compression coated metronidazole tablets with either 275 or 350 mg of guar gum coat is most likely to provide targeting of metronidsazole for local action in the colon owing to its minimal release of the drug in the first 5 h.

120 citations

Journal ArticleDOI
TL;DR: The stabilization of pure betalain pigments may boost the use of these colouring molecules in the food industry and promote their application.
Abstract: Red beet plants are rich in betalains that can be used as food natural colorants. Betalains were extracted from red beet and encapsulated with different carrier agents and freeze or spray dried. Effect of different encapsulating agents as maltodextrin, guar gum, gum Arabic, pectin and xanthan gum with different concentration (as encapsulating agents) were studied on the betalain stability. Encapsulated betalains with xanthan gum with maltodextrin showed about 65 % more recovery than the control. Encapsulation showed a higher recovery of betalains during freeze drying by 1.3 times than during spray drying. Spray dried samples has L* (lightness) higher than the freeze dried samples. The variations of maltodextrin with xanthan and guar gum freeze dried have highest chroma value of 21. The stabilization of pure betalain pigments may boost the use of these colouring molecules in the food industry and promote their application.

118 citations

Journal ArticleDOI
TL;DR: The lack of differences between the absorption of glucose from solutions of glucose or maltose suggested that maltase (EC 3.2.1.20) activity was not inhibited to the extent that this limited the rate of glucose absorption.
Abstract: Four pigs initially of 30 kg live weight were surgically prepared with two re-entrant cannulas in the jejunum 1.0 m apart which allowed an isolated loop to be formed through which solutions were perfused. 51Cr-EDTA was used as a marker for measuring net secretion or absorption. A new Ringer solution was made, the ionic content of which resembled more closely that found in the jejunum of pigs given similar diets, than Krebs-Ringer solution. The absorption of glucose and water from Krebs-Ringer and new Ringer solutions was compared. The effect of guar gum on the absorption of glucose and water from solutions of glucose and maltose was studied. There was a trend (not significant) for greater absorption of glucose and water from the new Ringer solution than from the Krebs-Ringer solution. Guar gum significantly reduced the net absorption of glucose from glucose or maltose solutions from 74.2 to 41.4% (P less than 0.001) and 71.1 to 35.0% (P less than 0.001) respectively. Guar gum significantly reduced the net absorption of water from the glucose solution from 42.7 to 8.3% (P less than 0.01) and from the maltose solution from 49.2 to 5.1% (P less than 0.001). The lack of differences between the absorption of glucose from solutions of glucose or maltose suggested that maltase (EC 3.2.1.20) activity was not inhibited to the extent that this limited the rate of glucose absorption.

117 citations


Network Information
Related Topics (5)
Antioxidant
37.9K papers, 1.7M citations
81% related
Fatty acid
74.5K papers, 2.2M citations
78% related
Drug delivery
49.7K papers, 1.8M citations
76% related
Fermentation
68.8K papers, 1.2M citations
76% related
Cellulose
59K papers, 1.4M citations
75% related
Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023188
2022416
2021211
2020231
2019262
2018298