Effect of Sweeteners on Viscosity and Particle Size of Dilute Guar Gum Solutions
نویسندگان
1 Department of Food Science & Engineering, Faculty of Biosystem Engineering, University of Tehran, Karadj, I.R. IRAN
2 Department of Food Science & Engineering, Faculty of Biosystem Engineering, University of Tehran, Karadj, I.R. IRAN
3 Department of Food Science & Engineering, Faculty of Biosystem Engineering, University of Tehran, Karadj, I.R. IRAN
doi
10.30492/ijcce.2008.6994چکیده
The effects of some synthetic sweeteners on the rheological and physical properties of guar gum in dilute solutions were investigated.Measurements include the determination of intrinsic viscosity and the particle size, surface weighted mean [D3, 2], volume weighted mean [D4,3] and specificsurface area ofguar gum andsyntheticsweeteners mixtures. The concentration of these sweeteners were 0, 0.1, 0.2 % w/w for aspartame, acesulfame-k and cyclamate, and 0, 0.001, 0.002 % w/w for neotame. Gum was evaluated for intrinsic viscosity by various models i.e. Huggins, Kraemer, Tanglertpaibul and Rao equations. The results showed that the values obtained for intrinsic viscosity were different upon various equations used. The plot of relative viscosity versus concentration, obtained from Tanglertpaibul and Rao model described best the phenomenon. Sweeteners had no significant effect on intrinsic viscosity of guar gum solutions.
