Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
International Journal of Food Properties
Year: 2010  |  Volume: 13  |  Issue: 2  |  Page No.: 223 - 233

Rheological Properties of Sonicated Guar, Xanthan and Pectin Dispersions

B. K. Tiwari, K. Muthukumarappan, C. P. O`Donnell and P. J. Cullen    

Abstract: The influence of high intensity ultrasound on the rheological characteristics of guar, xanthan, and pectin dispersions was investigated. Guar 1%, xanthan 1% and pectin 2% (w/v) dispersions were sonicated at varying intensity levels of 3.7, 6.3, 8.1, and 10.1 W/cm2 for 5 min at 25°C. Significant differences were observed in the rheological characteristics of each sonicated hydrocolloid dispersion studied. Sonication affected the consistency index (k), flow behaviour index (n) and complex power law constants (a and b). No recovery was observed in the structure breakdown after a 24-h storage period. Changes in the rheological properties of guar and pectin dispersions were significantly higher than that of xanthan dispersions.

View Fulltext    |   Related Articles   |   Back
  Related Articles

No Article Found
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility