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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.6
- 수록면
- 496 - 499 (4page)
이용수
초록· 키워드
오류제보하기
Dynamic rheological properties of hot pepper?soybean paste (HPSP) samples mixed with guar gum and xanthan gum were evaluated at different storage temperatures (5, 15, and 25℃) by using a dynamic rheometer. Magnitudes of storage modulus (G"), loss modulus (G"), and complex viscosity (η*) in the HPSP?gum mixtures increased with an increase in storage temperature from 5 to 25℃. After 3?month storge at 5 and 15℃ there were no significant changes in dynamic rheological properties. The increase in dynamic moduli (G", G", and η*) with storage temperature is less pronounced at HPSP?xanthan gum mixtures in comparison to HPSP?guar gum mixtures. The slopes of G" (0.16?0.18) of HPSP?guar gum mixtures at 3?month storge were much higher than that (0.10) at 0?month storge, indicating that the elastic properties of the HPSP?guar gum mixtures can be decreased after 3?month storge. However, there were not much differences between the slopes of G" in HPSP?xathan gum mixtures. Xanthan gum was observed to be better structure stabilizer for HPSP during storge.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
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