Topic
Guar gum
About: Guar gum is a research topic. Over the lifetime, 5611 publications have been published within this topic receiving 105940 citations.
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TL;DR: Results revealed that enzymatic hydrolysis of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency which could make it useful for incorporation in food products as dietary fiber without affecting the rheology, consistency and texture of the products.
76 citations
TL;DR: The textural properties of the fresh and 24-hour stored rice flour chapati were determined using a tensile deformation test as mentioned in this paper, where different hydrocolloids like guar gum, xanthan, locust bean gum and hydroxypropylmethylcellulose were added to the rice flour at levels of 0.25% and 0.5% respectively.
76 citations
TL;DR: In this article, a study was performed to understand interactions between volatile flavor compounds and hydrocolloids, including 1-octen-3-ol (mushroom), diallyl disulfide/diallyl sulfide (garlic), and diacetyl (buttery), which showed that both the overall and garlic flavors were greatest for water, intermediate for 0.1% xanthan, and lowest for the 0.3% guar gum.
Abstract: Studies were performed to understand interactions between volatile flavor compounds and hydrocolloids. Sensory analysis of flavored solutions [1-octen-3-ol (mushroom), diallyl disulfide/diallyl sulfide (garlic), and diacetyl (buttery)] showed that both the in-mouth overall and garlic flavors were greatest for water, intermediate for 0.1% xanthan, and lowest for the 0.3% guar gum. This order corresponded to their viscosity at mouth shear rates. No significant differences were found for mushroom and buttery attributes. Equilibrium headspace analysis confirmed that xanthan and guar gum addition lowered flavor release, with the largest decreases found for the diallyl sulfides (50%). The occurrence of molecular interactions between xanthan (0.01%) and 1-octen-3-ol was investigated by exclusion chromatography. Weak reversible hydrogen bonding interactions were found with about one binding site per pentasaccharide repeating unit. Keywords: Viscosity; volatility; binding; headspace; sensory
76 citations
TL;DR: In this article, the authors synthesized Acryloyl guar gum and its hydrogel materials for use as carriers and slow release devices of two pro-drugs, l -tyrosine and 3,4-dihydroxy phenylalanine ( l -DOPA) to evaluate their structure-properties relationship, these were characterized by scanning electron micrography (SEM), FTIR spectroscopy and swelling studies.
76 citations
TL;DR: In this paper, a rapid method for establishing the constants in the Mark-Houwink-Sakurada equation, relating intrinsic viscosity and molecular weight (MW), of guar galactomannan was described.
76 citations