Rheological properties of some gums-salep mixed solutions
作者： Ahmed Kayacier , Mahmut Dogan
DOI: 10.1016/J.JFOODENG.2004.12.005
关键词:
摘要: Rheological properties of guar, xanthan and alginate solutions prepared with salep addition were investigated. Two concentrations (0.05 0.1%) in to control samples (0% salep) used four different gums (0.25, 0.50, 0.75 1.0%). The highest AV value (8244 mPa s) was observed for among that contained no salep. Apparent viscosity increased increasing amount gum power law model describe the rheological solutions. flow behavior index range 0.196–0.971 while consistency changed 35.576–3189.9 mPa sn. Analysis variance results indicated there a statistically significant difference (p < 0.05) terms synergistic effect. Guar particularly at higher more effective K solution suggesting better synergy when
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