Flow Behavior Index Values Research Articles

Effect of Olivine, Barite and Calcium Carbonate on Cutting Carrying Capacity of Water-Based Drilling Fluids

Introduction: In this study, the effect of different weighing material such as olivine, barite and calcium carbonate on cutting carrying of water-based drilling fluids was investigated. Initially, characterization studies were performed for the additive materials. Method: Then, spud type muds were prepared with bentonite and the weighing materials were added at different rates ranging from wt.1-6%. After the sample preparation, mud weight, 600 and 300 rpm dial reading, plastic viscosity, yield point, flow behavior index and power law consistency factor values were measured/calculated. Result: With these results, cutting carrying index of the muds was calculated and the effect of the additive materials was compared. According to the results, it was determined that the barite added muds had better cutting carrying capacity than others and the calcium carbonate added muds showed worse cutting carrying capacity. Optimal CCI results were obtained from O-5 as 3.7869 and, from B-6 as 5.9417 and from C-4 as 2.7113. Conclusion: Results of this study show that olivine can be used as low additive ratios in drilling muds to clean the hole.

Physicochemical characteristics of tea seed starches from twenty-five cultivars

The physicochemical features of starches separated from tea seeds of 25 cultivars were analyzed. The distinct characteristic of tea seed starches was that they had high apparent amylose content (AAC, 28.94–39.91 %) and resistant starch contents (4.64–8.24 %), suggesting that tea starch can be used for production of low glycemic index food. One cultivar (T12) had smallest breakdown (74.2 RVU) and highest gel hardness, indicating it performed stably during shear thinning, resulting in a firm texture. Another cultivar (T25) had a peak viscosity of 417.6 RVU, a large breakdown and small setback, suggesting a low tendency for retrogradation. There was a range of 61.6 °C to 77.5 °C for the peak gelatinization temperature and 0.163 to 0.390 for the flow behavior index values. These parameters could serve for selecting suitable starches with minor differences in physicochemical properties for food use. Correlation analysis indicated that AAC is a key factor determining starch retrogradation properties. The broad genetic diversity in the tea seed starch physicochemical features provided potentially versatile applications in the food industry. The results gained from the present study contribute to a better understanding of tea seed starch quality, and encourage its application in many value-added food products.

Functionalized boron nitride nanosheets and their polypropylene nanocomposites: influence on thermal, mechanical, rheological and wear behaviour

ABSTRACT The few-layer hexagonal boron nitride (hBN) nanosheets with hydroxyl (−OH) functional group at edges are synthesized using heat treatment of micron size hBN powder followed by sonication. These nanosheets are modified with a silane coupling agent, 3-Aminopropyl,triethoxysilane (APTES). The synthesized hBN nanosheets are mixed with the PP matrix using twin-screw extrusion followed by injection moulding. In case of APTES-modified hBN nanosheets incorporation in the PP matrix with PP-grafted maleic anhydride (PP-g-MA) shows the formation of an imide bond between the MA functional group of PP-g-MA and the amine group of APTES modified hBN nanosheets revealing compatibilization. The flow behaviour index values are lower for hBN nanosheets filled PP nanocomposites showing the improved processability from Rheological characterization. The few-layered – OH and APTES modified hBN nanosheet incorporation in the PP matrix improves the tensile and thermal properties. The incorporation of APTES modified hBN nanosheet in the PP matrix shows an increase in tensile modulus (18.1%) and tensile strength (8.1%) respectively. Wear studies show the incorporation of – OH and APTES modified hBN nanosheets in the PP matrix decreases the coefficient of friction and wear rate significantly. The wear rate at 4 min of wear testing for modified hBN nanosheet in the PP nanocomposites is ~ 96% less in comparison with neat PP. The wear mechanism is established from wear measurements and scanning electron microscopy (SEM) of worn-out wear surfaces of PP nanocomposites.

Effects of lubricant rheology and flow turbulence on the dynamic properties of hydrodynamic bearing

The present numerical investigation, which takes into account the coexisted consequence of the turbulence domain and non-Newtonian flow rheology, predicts the dynamic properties of a finite hydrodynamic bearing. Under the proper flow boundary conditions, the turbulence (linear) and non-Newtonian hypotheses have revised the Continuity and Navier–Stokes equation. The finite element approach is acclimated to calculate the clearance extent of the finite hydrodynamic bearing using the Galerkin approach and a sturdy iteration strategy. The cylindrical coordinate's versions of continuity and momentum equations are bestowed for the lubricant field of the finite hydrodynamic bearing, postulating the turbulence domain and non-Newtonian flow rheology. Dynamic properties of a finite hydrodynamic bearing have been enumerated using cross-coupled and direct lubricant-film bearing coefficients, whirl ratio and critical mass at various eccentricity ratios for different ranges of Reynolds numbers and different values of flow behavior index of the non-Newtonian rheological model. In comparison to perfect turbulence and non-Newtonian rheological status, the mixed regime demonstrated improved properties. The direct and cross-coupled lubricant-film bearing coefficients are improved by 12.28% and 20.85% respectively while critical mass is enhanced by 20.55% at selected values of Reynolds number and power-law index. The proposed severe fluid film domain improves the stability of finite hydrodynamic bearings significantly.

Development and Characterization of a Hand Rub Gel Produced with Artisan Alcohol (Puntas), Silver Nanoparticles, and Saponins from Quinoa.

The emergence of the global pandemic (COVID-19) has directed global attention towards the importance of hygiene as the primary defense against various infections. In this sense, one of the frequent recommendations of the World Health Organization (WHO) is regular hand washing and the use of alcohol-based hand sanitizers. Ethanol is the most widely used alcohol due to its effectiveness in eliminating pathogens, ease of use, and widespread production. However, artisanal alcohol, generally used as a spirit drink, could be a viable alternative for developing sanitizing gels. In this study, the use of alcohol "Puntas", silver nanoparticles, and saponins from quinoa was evaluated to produce hand sanitizer gels. The rheological, physicochemical, and antimicrobial properties were evaluated. In the previous assays, the formulations were adjusted to be similar in visual viscosity to the control gel. A clear decrease in the apparent viscosity was observed with increasing shear rate, and an inversely proportional relationship was observed with the amount of ethyl alcohol used in the formulations. The flow behavior index (n) values reflected a pseudoplastic behavior. Oscillatory dynamic tests were performed to analyze the viscoelastic behavior of gels. A decrease in storage modulus (G') and an increase in loss modulus (G″) as a function of the angular velocity (ω) was observed. The evaluation of pH showed that the gels complied with the requirements to be in contact with the skin of the people, and the textural parameters showed that the control gel was the hardest. The use of artisan alcohol could be an excellent alternative to produce sanitizer gel and contribute to the requirements of the population.

Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro–Food Industry

This study aimed to determine the physicochemical, hydration, and rheological characteristics of flours derived from different crop residues (taro, cassava, maize, and banana) affected by climate change in Honduras and to investigate their potential application in food processes. The physicochemical (moisture content, ash, protein, crude fat, starch, amylose content, and color), hydration (water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), swelling power (SP), true and bulk density), pasting (pasting temperature, peak, trough, breakdown, setback, and final viscosity), and rheological properties of the flours were evaluated. Taro flour had the highest values of ash content, WAI and SP and the lowest for crude fat, amylose content, bulk density and peak, breakdown, setback viscosity and consistency index. Cassava flour had the highest breakdown viscosity and flow behavior index values and the lowest for protein content, hysteresis loop area, yield stress, and consistency index. Maize flour had the highest crude fat, protein, and amylose content, bulk density, WAC, setback viscosity, hysteresis loop area, and yield stress, and the lowest values were for ash, protein content, WSI, pasting temperature, breakdown viscosity, and flow behavior index. Banana flour had the highest starch, carbohydrate, WSI, pasting temperature, peak viscosity and consistency index, and the lowest value for protein content, WAI and SP. The study's results have determined the compositional value and functionality of the flours obtained from the agro-residues studied for their potential use in different food products. Keywords: Crop residues flour; Food security; Change climatic; physicochemical characterization; steady shear

Usage of green pea aquafaba modified with ultrasonication in production of whipped cream

The aim of thisstudy was to investigate the effect of ultrasound on the functionality of green pea aquafaba (GPA). Ultrasound (20 kHz probe-UIP1000hdT) was used 50%–200W, 75%–310W, and 100%–430W amplitude for 10, 20 and 30 min. It increased GPA's foaming capacity (FC) from 575% to 725% and also foaming stability (FS) except for 100% amplitude for 30 min. Central composite response surface design applied and modified model successfully described for independent variables FC and FS (R2 = 0.991 and R2 = 0.988, respectively). The optimization of the variables (FC and FS) resulted 100% amplitude and 15.46 min. However, a negative effect was observed in the emulsion activity index. No significant change was observed from the electrophoresis profiles from the control sample to 100% amplitude at10 min. But ultrasound broke up protein structure at 100% amplitude for 15.46, 20 and 30 min. According to the rheological analysis, the consistency coefficient (K) and flow behavior index values (n) of egg white, optimum and control whipped cream samples as 17.8, 8.1 and 4.6 Pa.sn and 0.38, 0.46 and 0.51, respectively. In addition of frequency results of egg white, optimum (US treatment) and control (untreated) whipped cream samples' K′ and n’ values 617, 217 and 184 Pa.sn and 0.11, 0.23 and 0.21, respectively. All of the analysis described the relation with R2 values higher than 0.98.

Improvement of Local (Umuna) Clay for the Production of Drilling Mud

The continuous importation of foreign bentonite in the presence of proved and potential clay deposits spread across states in the country is not consistent with the government desire and commitment for the development of local content. This research explores the possibility of improving the Umuna local clay samples for the production of drilling mud. The clay samples were experimentally analysed in accordance with API standard of measurement. The obtained results show a marked trend as most of the considered rheological parameters such as yp, PV, gel strength, yp/PV, viscosity @600rpm and fluid loss were far away from satisfying the minimum required API standard specification for drilling mud. While parameters such as mud density, n-factor, K-factor, specific gravity and filter cake all satisfy the minimum required API standard specification for drilling mud production. The rheological properties of the local clays were significantly improved after beneficiation with 2g PAC-R. These obtained result after beneficiation now equated to that of the imported bentonite and also satisfy the required minimum API standard specification. The local clay fell under the inactive soil type based on its average activity value of 0.52. The presence of oxide compositions and cation exchange capacity (CEC) range of 70 – 150 Meq/100g suggests and confirms that the analyzed clay is of the montmorillonite family, with traces of illite which is good for drilling mud production. The obtained average thinner cake value (0.35) for the local clay is more desirable in drilling operations for reducing the risk of pipe sticking. This property with the combination of high value (29.39av) of consistency factor (k) and low value (0.28av) of the power law flow behavior index (n) portrays the clay sample been very much adequate for effective hole cleaning due to its high viscosity resulting from high consistency factor (k) and enough shear thinning property derived from the low power law flow behavior index (n).

Comparison of some characteristics of homemade, local and national brands yoghurts

Abstract In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of Turkey were investigated. It was determined that national yoghurt samples had the highest average dry matter (13.8%) and the lowest syneresis values (35.8%). Homemade yoghurts had the lowest average viscosity (at 20 rpm, 4079 cP; 50 rpm, 2142 cP), consistency coefficient values (44.4). It was determined that the flow behavior index values of all yoghurt samples were between 0 and 1 and showed pseudoplastic behavior. It was found that the national commercial yoghurt samples were higher than the homemade and regional samples in terms of dry matter, syneresis, viscosity and consistency coefficient. Although the mean benzoic acid values were detected between 5.43 and 31.9 mg kg−1, sorbic acid was found in only one sample (local brand yoghurt sample).

Influence of lactose on the rheological properties of reconstituted casein micelles concentrates

Despite increasing demand for lactose-reduced and lactose-free dairy products, little is known about the influence of lactose on the flow behaviour of casein micelles. Therefore, we investigated the rheological influence of lactose on reconstituted casein micelles over a wide concentration range of casein and lactose (wCasein = 2.9–13.4%, w/w; wLactose = 0–15%, w/w). Analysis of the relative viscosity curves with the Ostwald-de Waele model shows that the flow consistency index and the flow behaviour index as well as thixotropic effects depend on the lactose-casein mass ratio. In the range of small ratios, the relative viscosity hardly changes with increasing lactose, while at a mass ratio close to 1, the shear thinning effect changes strongly leading to maximum values of flow consistency and flow behaviour index n. With excess lactose, the shear thinning effect decreases again, which we explain with a decreasing voluminosity of the casein micelles.

Nutritional, Physicochemical and Structural Parameters of Mauritia flexuosa Fruits and By-Products for Biotechnological Exploration of Sustainable Goods.

SUMMARYResearch backgroundCommercialization of Mauritia flexuosa (buriti) fruits in Brazil is at an early stage. Herein, we evaluate the nutritional value of pulp, peel and endocarp samples from buriti fruits, perform macroscopic and microscopic evaluations and analyze their physicochemical properties.Experimental approachSize and mass, pH, sugar and protein contents, soluble/insoluble fiber, total titratable acidity and energy value of the samples were analyzed. Mineral profiling was performed by energy dispersive X-ray fluorescence spectrometry, and fatty acids and phytosterols were determined by gas chromatography-mass spectrometry. Samples were also submitted to differential scanning calorimetry coupled to a thermal analyzer, and microstructure, morphology, surface and viscosity were evaluated by scanning electron microscopy (SEM) and X-ray diffraction (XRD) with copper radiation. Rheological behavior was also studied.Results and conclusionsLyophilized pulp had higher nutritional content of minerals, proteins, carbohydrates and energy than in natura pulp. Lyophilized pulp and its by-products showed suitable yields (>17.31%) and low aw, and potassium, manganese and monounsaturated fatty acid contents. Peels showed elevated amounts of saturated and polyunsaturated fatty acids and phytosterols (β-sitosterol and stigmasterol), and endothermic behavior. The reductions of calcium, magnesium and manganese ranging from 18.5 to 22.7% were observed following the lyophilization. Drying processes generated semi-crystalline powders. Both peels and endocarp contained higher amounts of insoluble fiber and lower contents of sugars. Similar results were obtained by microscopic morphological analysis, differential scanning calorimetry and XRD analysis. Pulp and endocarp exhibited pseudoplastic non-Newtonian behavior, and flow behavior index values were lower than 1, while peels presented dilatant behaviour. Thus, physicochemical and nutritional characterization of pulp and by-products, such as peels and endocarp, are essential to support scientific research and exploration of new sustainable products.Novelty and scientific contributionProcessing and conservation techniques, like lyophilization, maintain the good quality of nutritional contents and bioactive compounds of buriti whole fruits, and can be used to extend their shelf life, preserve alimentary characteristics and provide wider purposes and availability. Such parameters may generate income and food security for local and regional communities.

Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran

Ayran is a salty drinkable yoghurt, but lactose in ayran induces lactose intolerance. This can be overcome by production of lactose-free or lactose-reduced ayran. Milk with 50% and 100% lactose hydrolysis by β-galactosidase was therefore used for alternative lactose-reduced or lactose-free ayran production. Physicochemical, microbiological, and sensory analyses were performed during storage at 4 °C for 28 days. Syneresis and flow behaviour index values increased, and apparent viscosity and consistency coefficient values decreased with increasing lactose hydrolysis level, salt content (0.5 and 1%), and storage period. No significant effects of lactose hydrolysis level and salt content on the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were found, while counts of these bacteria decreased during the storage period. Sensory evaluation highlighted that the 1% salt-containing ayran samples, which had higher scores of overall liking than 0.5% salt-containing ones, were significantly different from commercial ayran within the storage period.

A comparative study on the rheological properties of coal water slurries using sodium tripoly-phosphate and carboxy-methyl-cellulose as dispersants

The effects of two anionic dispersants (polymeric-carboxy methyl cellulose: CMC and inorganic-sodium tripolyphosphate: STPP) on the rheological properties of coal water slurries (CWS) of varying solid loading were reported and compared. The rheological data was obtained in the shear rate range of 60-160 s<sup>-1</sup> and the data was fitted using power law model. For lower solid concentrations (10% and 20%), shear thickening behaviour was observed while shear thinning nature was seen for the higher solid loadings (30%,40% and 50%) for CWS with both the dispersants. For all slurries, an increase in flow behaviour index values was seen with the increase of dispersant loading. For CWS of 10% and 20% solid loadings, lower values of flow behaviour index was observed with CMC as dispersant. On the other hand, lower values for flow behaviour index was seen with STPP as dispersant for CWS of 30%, 40% and 50% solids loading. Although CMC was found very effective in reducing the apparent viscosity at lower dosages unlike STPP, the apparent viscosity values are quite sensitive to the loading of CMC as dispersant in comparison to STPP. This observed trend may be due to aggressively induced negative charges upon the adsorption of CMC on coal particles at the tested dispersant dosages.

A novel two-indenter based micro-pump for lab-on-a-chip application: modeling and characterizing flows for a non-Newtonian fluid

Inspired by the feeding mechanisms of a nematode, a novel two-indenter (2I) micro-pump is analyzed theoretically for transport and mixing of a non-Newtonian fluid for the purpose of lab-on-a-chip applications. Considering that the viscous forces dominate the flows in microscopic regime, the concept lubrication theory was adopted to device the two-dimensional flow model of the problem. By approximating the movements of the indenter as a sinusoidal function, the details of the flow were investigated for variations in—frequency of contraction of the first value keeping the second valve at higher occlusion, and occlusion. The study indicates that occlusive nature of the second valve leads to the large pressure barrier which prevents the fluid to enter into the neighboring compartment. Transport occurs as the lumen opens to develop a suction pressure. Pressure barrier is found to be highest for dilatants followed by Newtonian and pseudo-plastics. Shear stress dependency on frequency the contraction of the first value is highest for lower values of flow behavior index. In conclusion, the study provides details connecting the flows resulting from the indentation of the front-end indenter to the frequency of indentation, geometry and rheology of the fluid, thus facilitating optimal design of the micro-pumps.

Preparation of milk protein isolate/κ-carrageenan conjugates by maillard reaction in wet-heating system and their application to stabilization of oil-in-water emulsions

In this study, milk protein isolate (MPI) was conjugated with κ-carrageenan (CG) via the Maillard reaction in a wet-heating system at 65 °C for 48 h. As the Maillard reaction progressed, the browning intensity increased. The structural changes and formation of MPI-CG conjugates were confirmed through various analyses that proved their effective preparation via the Maillard reaction under the wet-heating system. Furthermore, we also investigated the rheological properties, fat droplet size distributions, and physical stability of emulsions stabilized by the MPI-CG mixture (0 h) immediately after mixing without heat treatment and MPI-CG conjugates with different reaction times. All emulsions exhibited shear-thinning behavior with lower flow behavior index values than 1 (n = 0.41–0.63), and their apparent viscosity (ηa,10) and consistency index (K) decreased with increasing reaction time. The MPI-CG conjugates produced larger fat droplets than the MPI-CG mixture (0 h), and the fat droplet size of the emulsions stabilized by the MPI-CG conjugates increased with increasing reaction time. Even so, the stability of the emulsions stabilized by the MPI-CG conjugates was improved when compared to the emulsion stabilized by the MPI-CG mixture (0 h), and the MPI-CG conjugate after a 12 h reaction time produced the most stable oil-in-water emulsion.

Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

In this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and demineralized whey powder 1:1, w/w). The formulations of CS samples were determined using mixture design method. The sugar, MOP and DGP concentrations changed between 35 and 50, 0.066–8.000 and 0.23–15 g/100 g, respectively. According to the results, the consistency coefficient (K) and flow behavior index values of CS samples changed between 8.10 and 28.50 Pa.sn and 0.52–0.71, respectively. In addition, firmness and spreadability parameters were determined between 0.80-1.42 N and 2.15–4.24 N mm, respectively. Total phenolic content in CS samples ranged from 3415 to 13,754 mg GAE/kg and their digestibility ranged between 25% and 84%. Also, the digestibility of resveratrol was determined between 47.6% and 95.7% at different DGP concentrations. All of the established models successfully described the relation with R2 values higher than 0.800. Textural and rheological parameters as well as sensory characteristics of the samples indicated that DGP may be used as a healthy and low-cost ingredient in CS formulation to partially substitute sugar and MOP.

Rheological investigations of water-soluble polysaccharides extracted from Moroccan seaweed Cystoseira myriophylloides algae

The rheological properties and spectrum infrared of polysaccharides extracted from Cystoseira myriophylloides algae were investigated in the concentrations range from 3 to 9% (w/v) and at different temperatures. Results of rheological characteristics in a steady shear rate showed pseudoplastic properties and the dynamic rheological properties showed a fluid-like viscoelastic behavior. The flow and viscoelastic characteristics of polysaccharides were described using the power-law (the Ostwald model). The values of flow behavior index of the sample were close to unity (0.91) for 3% and it decreased up to 0.71 for 9% revealing the shear-thinning (pseudoplastic) nature of these polysaccharides. Moreover, the consistency coefficient increased non-linearly with concentration and it was described by a power law. The flow behavior as a function of temperature was satisfactorily described using the Arrhenius law and the activation energy values were extracted. It decreased from 15.68 and 17.21 kJ/mol when the concentration increased from 5 to 9% (w/v). Additionally, in dynamic rheological measurements, tan δ > 1 and G″ > G′ reveling a shear-thinning behavior. Finally, the analysis of the FTIR spectra of these polysaccharides showed the presence of uronic acid groups. This behavior would suggest that polysaccharides extracted from Cystoseira myriophylloides could be an interesting additive as thickeners.

Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches

Pearl millet starches were modified using heat moisture treatment (HMT) (moisture content 25%, 110 °C at 3 h) and its structural and in vitro digestibility properties were studied. Amylose content, swelling power and solubility of starches were decreased after HMT. The results showed lower pasting viscosities for HMT starches as compared to native starches, thereby indicating their thermostability, and lower retrogradation capacity. G' values during heating and frequency sweep decreased after HMT. Yield stress and consistency index value ranged from 3.34 to 16.10 Pa and 5.5 to 21.2 Pa.s, the lowest value was observed for cv.HHB-67 and cv.GHB-732, respectively. Steady shear properties showed flow behavior index values <1 for starch pastes, indicating pseudoplastic and shear-thinning behavior. After modification, RS and SDS content increased and RDS content decreased as compared to their native counterpart starches. After HMT modification thermal stability and nutritional value of starches improved which enhance food applications of starches.

Effect of cross-linking on physico-chemical, thermal, pasting, in vitro digestibility and film forming properties of Faba bean (Vicia faba L.) starch

Faba bean starch was crosslinked (CL) at different levels (1, 3 & 5%) using sodium trimetaphosphate and studied for physicochemical, thermal, pasting and in vitro digestibility characteristics. Further, films were prepared from these starches and characterized for moisture content, thickness, water solubility, opacity, water vapor permeability (WVP) and mechanical properties. Amylose content, swelling power and solubility decreased after modification. CL resulted in decrease in peak viscosity (PV) whereas pasting temperature increased; CL (5%) showed the lowest PV (6474 mPa.s). Steady shear properties showed flow behavior index values <1 for starch pastes, indicating pseudoplastic and shear-thinning behavior. Thermal properties of CL starches showed higher transition temperatures and enthalpy of gelatinization (ΔHgel) as compared to native starch. ΔHgel values of CL starches ranged from 10.70 to 14.20 J/g whereas for native starch, the value was 9.47 J/g. CL resulted in increased resistant starch (from 49.8 to 61.1%), the highest value was for CL (5%). CL starch films exhibited lower moisture content, water solubility and WVP. Film thickness, however, was not affected by modification. CL (5%) starch film showed the highest tensile strength (14.28 MPa) and the lowest elongation at break (25.62%). CL resulted in improved mechanical and barrier properties of starch films.

Caesalpinia pulcherrima seed galactomannan on rheological properties of dairy desserts

ABSTRACT: Dairy desserts containing Caesalpinia pulcherrima seed galactomannan were evaluated to determine their static and dynamic rheological behaviors. Variations in consistency index (k), flow behavior (n), yield stress and thixotropy of the desserts indicated that the galactomannan caused an increase in the shear stress and apparent viscosity of the system. All samples exhibited shear-thinning behavior with flow behavior index values (n) between 0.06 and 0.37. Dynamic rheological behavior was evaluated for MD (high solid levels) and MD/2 (half the amount of solids) groups, and both G’ and G’’ moduli were depended on the frequency. The MD and MD/2 groups showed variations in the elastic modulus (G’) throughout the temperature range (mainly at 50 °C), showing greater sensitivity at high temperatures. C. pulcherrima galactomannan was able to promote synergism with starch, milk protein and sucrose and to improve the development of stronger and more resistant gels.