Effect Of Guar Gum Research Articles

Development of plant-based egg-white replacer: Improvement of foaming and thermal properties of plant-based proteins

Optimization of protein mixtures and hydrocolloids was carried out for the preparation of sponge cake using egg-white replacer. First, the protein mixtures ranged fixed as followed; soy protein isolate (SPI, 2–8%), wheat protein isolate (WPI, 2–8%), and potato protein isolate (PPI, 2–4%) based on preliminary experiments. The foaming properties of protein mixture was investigated and evaluated using reactive surface methodology (RSM). Then, the effects of guar gum (GG) and sodium alginate (SA) in protein mixture were investigated. According to the results of foam properties, optimized formula of mixture is strongly influenced by the PPI, WPI, and SA concentration. Based on the results of this research, the optimal proportions of egg-white replacers are (2% SPI; 4.6% WPI; 3.4% PPI; 0.24% GG; 0.15% SA). The overall quality characteristics of sponge cakes made with egg white replacer were similar compared to the egg white.

Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt

AbstractIn the present study functional yogurt was prepared by addition of guar gum (0.5% and 1.5%) and fortification by phytochemical extract of haritaki (Terminalia chebula) extracted using supercritical CO2 and freeze dried encapsulates of the extracts. The results indicated that the addition of guar gum led to a concentration‐dependent reduction in pH, with yogurt containing 1.5% guar gum exhibiting the highest acidity. During a 24‐day storage period at 4°C, all samples displayed a decrease in pH and an increase in acidity. Notably, all variations exhibited sporadic syneresis patterns, with higher syneresis observed on the 1st day, followed by a decline on the 12th day and a subsequent rise on the 24th day of storage. The color of haritaki encapsulated yogurt appeared greener and more yellowish compared to the control samples on the 1st day, with noticeable changes in L*, a*, and b* values during storage. Texture analysis revealed that encapsulation significantly affected textural characteristics, with reduced firmness but comparable adhesiveness in some cases. The firmness of plain yogurt ranged from 0.69 to 0.72 N, while its adhesiveness was between 6.14 × 10−2 and 8.51 × 10−2 N.s. The stiffness of the samples made with encapsulates (E1–E6) ranged from 0.38 to 0.70 N, while their adhesiveness was 5.74 × 10−2 to 8.78 × 10−2 N.s. The findings demonstrate that encapsulation significantly affected the textural characteristics. However, the samples' firmness (F1–F3) was less than the control, ranging from 0.36 to 0.54 N. Encapsulated haritaki extract outperformed nonencapsulated haritaki extract in terms of phenolic and antioxidant activities, making it a preferred option for yogurt fortification. Furthermore, yogurt enriched with up to 0.5% guar gum exhibited sensory qualities similar to or even better than the control sample.

Effect of guar gum on the physicochemical properties and in vitro digestive characteristics of extruded starches

The present study assessed the impact of guar gum (GG) on the physical and chemical attributes and the in vitro digestibility of maize starch (MS), pea starch (PS), and sweet potato starch (SPS) subjected to extrusion treatment. Starch with 25 % moisture content and combined with GG in a 9:1 ratio was selected for extrusion. Scanning electron microscopy and differential scanning calorimetry reveal that extrusion disrupts the ordered structure of starch and induces aggregation of starch granules, resulting in a more cohesive structure, and GG addition led to the further evolution of this structure into a more intricate and irregular form. Rheological assessments demonstrated a remarkable enhancement in the gelatinization characteristics of starch with GG addition, which led to elevated flow resistance and increased viscosity. On evaluating the in vitro digestive characteristics, we noted that adding GG to starch augmented the levels of slow-digestible starch and resistant starch. Consequently, this resulted in diminished digestibility and a lowered glycemic index. In summary, GG synergistically interacts with starch, forming intricately assimilable components. Moreover, the effects of extrusion vary across different starches, which proves advantageous for SPS and GG amalgamation, thereby enhancing their resistant components. Conversely, extrusion manifests contrasting outcomes for MS and PS.

Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks

This study aimed to investigate the effects of edible gum addition on moisture changes in freeze-dried restructured strawberry blocks (FRSB), which involved five groups: the control, 1.2% guar gum, 1.2% gelatin, 1.2% pectin, and the composite group with 0.5% guar gum, 0.5% gelatin, and 0.45% pectin. The results indicated that the drying rates of the five groups of FRSB presented similar early acceleration and later deceleration trends. Moisture content in FRSB was linearly predicted by peak area of low field nuclear magnetic resonance with R2 higher than 0.90 for all the five groups. The FRSB samples in the gelatin and composition groups formed a denser porous structure and had a lower hygroscopicity after four days of storage. This study provides a theoretical basis for controlling the processing of FRSB.

Effect of guar gum-chitosan composites edible coating functionalized with essential oils on the postharvest shelf life of Khasi mandarin at ambient condition

In the present study, the effects of guar gum (0.7 %):chitosan (0.3 %) based composite edible coating functionalized with coconut oil and essential oils like clove bud oil and cinnamon bark oil were investigated on the postharvest shelf life of Khasi mandarins at ambient conditions (25 ± 5 °C, RH 75 ± 5 %) up to 20 days of storage period. The postharvest characteristics such as weight loss, firmness, acidity, total soluble solids (TSS) and reducing sugar of control and treated fruits were evaluated at 5 days intervals throughout the storage period. The obtained results indicated that the application of guar gum/chitosan-based composite edible coating with coconut oil, clove bud and cinnamon bark essential oil was effective in prolonging the postharvest shelf life of Khasi mandarins as compared to control fruits by minimizing the decay and loss of postharvest quality attributes. The treatment of composite such as guar gum/chitosan/coconut oil/clove oil/cinnamon oil (GGCsC-Cl-Cn) was most effective in maintaining postharvest characteristics of fruits compared to other treatments and control. The significant (p < 0.05) lowest weight loss (38 %) with retention of higher firmness (5.9 N), titratable acidity (0.29 %), and total soluble solid (10.8 %) was noticed in the Khasi mandarins treated with GGCsC-Cl-Cn composite coating on 20 days of storage. Furthermore, the present study confirmed the significance of the developed composite formulation in improving the shelf life of Khasi mandarin.

Effect of Guar Gum on Tensile Strength and Moisture Resistance Properties of Sodium Silicate as Wood Adhesive

Sodium silicate has excellent binding qualities and has potential uses in a variety of areas due to its non-toxic, odor-free and fire proof properties. It is very cheap and volatile organic compound free from other available harmful organic adhesive materials. In spite of a lot of positive points, low water resistance has limited its usage as an adhesive in the wood industry on a wide scale. To enhance the bonding properties of sodium silicate for teak wood, three sets of sodium silicate adhesive (simple sodium silicate, modified sodium silicate with silica gel G and guar gum with modified sodium silicate) were prepared. The results showed that modified sodium silicate with 6% guar gum works best for tensile strength as well as best for water resistance. Results of FT-IR data and SEM showed that guar gum was successfully introduced in silicate structure, having good thermal stability in the range of 270C-8000C supported by TGA results.

Research and Experimental Application of New Slurry Proportioning for Slag Improvement of EPB Shield Crossing Sand and Gravel Layer

Based on the construction practice of the Beijing Metro Line 10 shield tunneling project, this paper describes research on soil improvement technology for Beijing stratum characteristics (sandy gravel stratum) and covers similar engineering conditions. It also describes the development of a new type of mud improver. Based on the laboratory tests with bentonite as the base mud and different additives, the effects of guar gum, CMC, xanthan gum, and clay medium particles on mud performance are analyzed. Then, two kinds of mud were used to conduct indoor simulated muck improvement tests (mixing test, slump test, sliding plate test, and adhesion resistance test), and the improvement effects of new mud and ordinary mud applied in pebble/round gravel and sandy soil layers were compared. The results show that xanthan gum is the best material to improve the performance of slurry, using the contrast test of bentonite-based slurry and different additives. The optimum slurry preparation scheme is 4% bentonite, 0.2% xanthan gum, 0.04% soda ash, and 1% clay particles. Using indoor simulated muck improvement tests (mixing test, slump test, slide plate test, and adhesion resistance test), the improvement effects of applying new mud and ordinary mud in pebble/round gravel and sandy soil layers are compared, and the advantages of the new mud in the application of the above two formations are verified. Among them, the new slurry has great advantages for improving the two parameters of the soil adhesion resistance coefficient and slump during shield tunneling. When the improved soil mass reaches the flowing plastic state, the proportion of new mud added to different soil mass is different. The proportion of new mud added to improved pebble/pebble soil is 28%, and that of sand and clay is 32%. It can be seen that new mud is more suitable for improving pebble/pebble soil.

Development of ajwain (Trachyspermum ammi) seed essence powder using foam-mat drying technique: a comparison on the effect of guar gum, basil seed gum, and the combination of them

Development of ajwain (Trachyspermum ammi) seed essence powder using foam-mat drying technique: a comparison on the effect of guar gum, basil seed gum, and the combination of them

Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze-Thaw Stability of Rice Starch Gel.

Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze–thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch–gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G′). Compared with the control, the hysteresis loop area of the guar gum-containing system and locust bean gum-containing system was reduced by 37.7% and 24.2%, respectively, indicating that the addition of gums could enhance shear resistance and structure recovery properties. The thermodynamic properties indicated that both gums retard short-term retrogradation as well as long-term retrogradation of the RS gels. Interestingly, the textural properties and freeze–thaw stability of the RS gel were significantly improved by the addition of galactomannans (p < 0.05), and guar gum was more effective than locust bean gum, which may be due to the different mannose to galactose ratio. The results provide alternatives for gluten-free recipes with improved texture properties and freeze–thaw stability.

Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel

The effects of guar gum (GG), xanthan gum (XG), carrageenan gum (CG), xanthan-guar gum blend (XG-GG), chitosan (CS), gum arabic (GA) on the water migration, rheological and 3D printing properties of β-carotene loaded yam starch-based hydrogel (BCH) were investigated to expand product form of β-carotene. The results showed that CS addition promoted the migration of weakly bound water to tightly bound water in BCH. Addition of GG, CG, XG-GG, CS and GA enhanced apparent viscosity, G', G'', hardness and gumminess of BCH. CG, XG-GG, CS and GA addition improved printing stability of BCH. The printed objects added with GG and CS displayed smooth lines with fine resolution and higher formability, which showed a more uniform pore distribution and thinner gel skeleton structure. The results of XRD showed that hydrocolloids addition decreased the relative crystallinity of BCH. A combination of physicochemical parameters could be used to discriminate samples through hierarchical cluster analysis.

Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white

In this study, effects of varying levels of xanthan or guar gum (XG/GG, 0.05%, 0.1%, 0.2%, 0.4% and 0.8%, w/v) on the spatial structure and functional properties of egg white (EW) proteins under different pasteurization conditions of the liquid egg was evaluated. Results showed that XG could bury the aromatic ring residues and reduce the hydrophobicity of protein in EW, whereas GG could only increase the hydrophobicity. With 0.8% GG addition and pasteurization under 60℃/3.5 min, the emulsifying stability of EW was improved by nearly 100%, while with 0.8% XG addition the gel structure of EWwould become porousandloosen under each pasteurization condition. The hardness of EW gels was decreased by 90% when the concentration of XG was 0.4% or 0.8%. According to the results, the concentration of gums and the pasteurization parameters should be considered together when adding gums into the liquid egg products for pasteurization simultaneously.

A bio-inspired exploration of eco-friendly bael gum and guar gum-based bioadhesive as tackifiers for packaging applications

The potential opportunities for synthetic adhesives have increased abruptly due to the variety of strengths provided by them. These adhesives release toxic fumes, such as formaldehyde which is a serious predicament. To annihilate this issue, the stipulation for the burgeoning of biodegradable packaging materials has come into account. The objective of this work is to prepare a biobased, biorenewable, and biodegradable cloth-to-cloth, cloth-to-paper, and paper-to-paper adhesive using natural ingredients. The effects of guar gum and bael gums as tackifiers were studied individually as well as synergistically. Neem and olive oil were used as preservatives to impart antimicrobial properties. The performance and stability of adhesive have been determined at ambient as well as extended conditions. The mechanical peel strength and biodegradation analysis have been carried out. The effect of time and temperature on viscosity of guar gum (18%) has been found highest in contrary to other samples. The mechanical peel strength of adhesives by immersing resultant samples in different solvent media has been investigated. The resultant adhesive has been found superior to be utilized in multilayered films, paper binding and cloth reinforced paper bags.

Impact of hydrocolloids on physicochemical and sensory attributes of goat milk yoghurt

Goat milk has unique nutritional and therapeutic properties that make it a valuable animal product. In the present study goat milk was utilized for the preparation of yogurt using guar gum (0.5, 1, 1.5 and 2%) value addition. Goat milk was evaluated for physicochemical analysis and yoghurt was prepared by using hydrocolloids. The prepared yoghurt was subjected for the assessment of various physicochemical analyses like synersis, pH, acidity and viscosity. The proximate composition of the guar gum such as moisture, crude protein values, crude fat contents, crude fiber proportion, ash percentages and nitrogen free extracts were analyzed to qualify the final product attributes. in the present study in which guar gum results observed that contain 11% moisture content and protein 4.46% while crude fiber was found 1.92%, 0.73% ash and 0.30 crude fat contents. pH of prebiotic yoghurt showed that T0 Control yoghurt has largest value 4.52 at 0 day as compression to T4 2% guar gum. the pH and viscosity was decrease with passage of time. while acidity synersis was increase at storage periods. The effect of guar gum on sensory evaluation was also significant effect, color and taste was decrease and aroma increase with the passage of time. During the current study it was observed that addition of guar gum as functional ingredient has substantial effect on product developed for value addition.

Impact of hydrocolloids on physicochemical and sensory attributes of goat milk yoghurt

Goat milk has unique nutritional and therapeutic properties that make it a valuable animal product. In the present study goat milk was utilized for the preparation of yogurt using guar gum (0.5, 1, 1.5 and 2%) value addition. Goat milk was evaluated for physicochemical analysis and yoghurt was prepared by using hydrocolloids. The prepared yoghurt was subjected for the assessment of various physicochemical analyses like synersis, pH, acidity and viscosity. The proximate composition of the guar gum such as moisture, crude protein values, crude fat contents, crude fiber proportion, ash percentages and nitrogen free extracts were analyzed to qualify the final product attributes. in the present study in which guar gum results observed that contain 11% moisture content and protein 4.46% while crude fiber was found 1.92%, 0.73% ash and 0.30 crude fat contents. pH of prebiotic yoghurt showed that T0 Control yoghurt has largest value 4.52 at 0 day as compression to T4 2% guar gum. the pH and viscosity was decrease with passage of time. while acidity synersis was increase at storage periods. The effect of guar gum on sensory evaluation was also significant effect, color and taste was decrease and aroma increase with the passage of time. During the current study it was observed that addition of guar gum as functional ingredient has substantial effect on product developed for value addition.

Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process.

Baking is a combined process in which several interconnected chemical, biochemical, and physical phenomena such as starch gelatinization and formation of porous structures occur. These changes affect the ultimate quality of the product such as taste. In this study, effects of guar gum (at 1% level) and baking temperature (at 190, 200, 210, 220, and 230°C) on crust temperature and weight loss of toast bread samples during 40 min exposure were investigated. According to the results, raising the oven's temperature from 190°C to 230°C will rise the crust's temperature of toast bread samples both in the control group (from 128.5°C to 190.2°C) and test group (from 120.18°C to 164.8°C), as well as the percentage of weight loss in toast bread samples both in the control group (from 35.11% to 47.23%) and test group (from 20.37% to 29.57%). We also worked with polynomial functions, exponential functions, fractional functions, Gaussian functions, and MATLAB to model the percentage of weight loss and an increase in the crust temperature of toast bread samples during the baking process. And ultimately, the correlation coefficients of the models were calculated and compared to analyze the results of predictor functions.

78 The effects of guar gum and other select gums and gelling carbohydrates on appearance, texture, and heating characteristics of wet pet foods

Abstract Many wet pet foods include carbohydrate ingredients that enhance viscosity for container filling or provide structure after processing. These gums and gels can cause differences in commercial sterilization as well as visible changes in product quality. Therefore, the objective was to determine the effect of different gums and gelling carbohydrates on the appearance, texture, and thermal processing metrics of wet pet foods. Treatments were added to a chicken-based formula as 1% dextrose (NH), 0.5% guar gum and 0.5% dextrose (GG), 0.5% guar gum and 0.5% kappa carrageenan (KCGG), 0.5% guar gum and 0.5% locust bean gum (LBGGG), or 0.5% guar gum and 0.5% xanthan gum (XGGG). Batters were analyzed for pH, water activity, and consistency with a Bostwick consistometer as a crude indication of viscosity. Thermocouples were placed in cans to measure cold-spot temperatures for Fo and cook-value calculations. Replicate batches (n = 3) included each treatment and were commercially sterilized in a still retort at 121 ℃ and 144.79 kPa. Can vacuum and product color (colorimetry) were measured after cans cooled to ambient temperatures. Treatments were analyzed as a 1-way ANOVA with batch as a blocking factor. Means were separated by Fisher’s LSD using statistical analysis software (GLIMMIX; SAS 9.4). Batter consistency thickened (P &amp;lt; 0.05) with increasing levels of gums and gelling carbohydrates. Batter pH, batter water activity, and can vacuum were not different (P &amp;gt; 0.05) among treatments (averaging 5.94, 0.990, and -12.9 kPa, respectively). The NH treatment accumulated the greatest (P &amp;lt; 0.05) Fo and cook values during the cook cycle compared to all other treatments. The NH and GG treatments were more (P &amp;lt; 0.05) red and yellow than KCGG, LBGGG, and XGGG. Gums and gelling carbohydrates influenced the rate of heat penetration of the foods, likely due to the differences in batter consistency, and affected product color and physical characteristics.

Properties of concrete containing Guar gum

This study explores the effect of Guar gum as an eco-friendly additive on concrete mechanical characteristics. In the first stage, the slump and relative humidity tests were carried out for the fresh mortar, and tensile and compressive strengths were then determined for fifteen different mixture designs with two different curing times. Further, an exponential correlation was obtained between the ultrasonic pulse velocity and the compression test results. Additionally, scanning electron microscope (SEM) was employed to assess the bond between aggregates and Guar gum. At last, the Taguchi method and ANOVA were utilized to conduct the optimum states of the mechanical characteristics of the concrete specimens and to estimate the contribution of each effective factor on their mechanical properties, respectively. The findings indicate that concrete compressive and tensile strengths are enhanced when displacing up to 0.8 percent of cement with Guar gum which is effective in achieving a sustainable and eco-friendly mixture. Moreover, in the presence of Guar gum, an increase in water to cement ratio negatively affects the mechanical properties of concrete by decreasing compressive and tensile strengths. Finally, the SEM results reveal the fact that concrete morphological characteristics are altered due to the formation of Guar gum strings.

Guar Gum as Flow Improver in Single-Phase Water and Liquid–Liquid Flows

In this study, the effectiveness of guar gum as a flow improver in single-phase water as well as in oil–water flows was investigated. Guar gum is one of the hydrocolloids mostly used as a flow improver because of its unique rheological behaviour. It forms highly viscous shear thinning solutions at very low concentrations. In the oil industry, pressure drop is experienced in the transportation of fluid due to skin friction in the pipeline which translates to high energy cost. The addition of small amount of heavy molecular weight synthetic polymer has been found to enhance flow in pipes. This phenomenon is called drag reduction (DR). However, very few reports exist on the potentials of natural polymers which are more environmentally friendly and cheaper as a DR agent. The experimental rig consists of a horizontal 12- and 20-mm-ID uPVC pipes with oil (ρ = 832 kg/m3; µ = 3.5 cP at 25 °C) and tap water (ρ = 998 kg/m3; µ = 1.0 cP at 25 °C) as test fluids. The molecular weight of guar gum was determined to be 994,035 ± 1.9% g/mol. Results showed that maximum drag reduction of 45% was achieved by the addition of 200 ppm of guar gum to single-phase water flow at Re of 69,000 in the 12-mm-ID pipe. In oil–water flows, maximum DR of 23% was achieved for 0.25 oil fraction and 200 ppm of guar gum. In addition, drag reduction was found to increase with pipe diameter and decrease with increasing oil fraction. DR with guar gum compares better with synthetic polymers of equivalent molecular weight with promise for wider industrial applications.

Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperature

In this study, the effects of guar gum (GG) edible coatings enriched with Aloe vera (AL) gel and ethanolic, and the aqueous extract of Spirulina platensis (SPE and PSW) on the physicochemical qualities of the mango (Mangifera indica L.) stored at the ambient temperature (25 ± 2 °C) for 3 weeks were investigated. It was found that the coatings reduced the respiration rate and the weight loss of the mango fruits. Fruits coating with GG + SPE significantly showed higher firmness in comparison with the control. Coating fruits with GG + AL remarkably reduced fruit weight loss. Also, GG + AL coated fruits significantly maintained the ascorbic acid content of mango. The results also indicated that the total phenol and antioxidant activity were much higher in the GG + SPE coated fruits, as compared to other ones. As the storage time was increased, the ascorbic acid content, titratable acidity (TA) and pH of the fruits were decreased, while weight loss and TSS were increased. The peel color changes during storage were much lower in the coated fruits in comparison to those in the control. Coated fruits showed a much lower a* value than the control. It could be, therefore, concluded that guar edible coatings enriched with Spirulina platensis, especially the ethanolic extract, could have considerable effects on increasing the shelf life of mango fruit.

Effect of Guar Gum on Texture and Rheology Property of Potato-Wheat Dough

In this paper,the influence of guar gum 0(control group),[(0.3%,0.6%,0.9%,1.2% and 1.5%)]on the textural and rheological properties of the mixed dough with 35% potato content were investigated. The results showed that the modified dough was a pseudoplastic fluid with shear thinning characteristics. The addition of guar gum could reduce the hardness of dough,improve the tensile properties,increase the modulus of elasticity and viscosity,reduce the tangent value of loss angle,strain value and creep compliance,increase the content of high polymer in dough and the degree of polymerization. Among them,the mixed dough with 0.9% guar gum had a moderate hardness and the largest tensile distance. The elastic modulus and viscosity modulus were close to the control group with good viscoelasticity. The strain value,creep change rate and creep compliance were the least,indicating that the dough has high internal strength and strong resistance to deformation under the action of external forces. The creep recovery rate and resilience flexibility of dough were the highest,and the dough had strong recovery ability after removing external forces. Therefore,the mixed dough with 0.9% guar gum was suitable for potato staple products.