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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.22 No.1
- 발행연도
- 2017.3
- 수록면
- 56 - 61 (6page)
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초록· 키워드
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Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration. In particular, konjac gum at 0.6% among other gums showed the highest rheological parameter values. Tan δ values of WBF-xanthan gum mixtures were lower than those of other gums, showing that there is a more pronounced synergistic effect on the elastic properties of WBF in the presence of xanthan gum. Such synergistic effect was hypothesized by considering thermodynamic compatibility between xanthan gum and WBF. These rheological results suggest that in the WBF-gum mixture systems, the addition of gums modified the flow and viscoelastic properties of WBF, and that these modifications were dependent on the type of gum and gum concentration.
목차
ABSTRACT
NTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (21)
참고문헌 신청
[단행본] - BeMiller JN. / 2007 / Carbohydrate chemistry for food scientists / AACC International, Inc. : 119 ~ 172
[학술지(정기간행물)] - Schwartz JM / 2014 / Available water in konjac glucomannan-starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches / Food Hydrocolloids 41 : 71 ~ 78
[단행본] - Vasanthan T / 2009 / Starch: Chemistry and Technology / Academic Press Inc. : 601 ~ 628
[학술지(정기간행물)] - Baik BK / 2008 / Barley for food : characteristics, improvement, and renewed interest / J Cereal Sci 48 : 233 ~ 242
[학술지(정기간행물)] - 이창현 / 2013 / 유색보리와 귀리를 이용한 당뇨환자용 즉석죽의 당뇨 개선효과 / 한국식품영양과학회지 42 (6) : 885 ~ 891
[학술지(정기간행물)] - Schwartz JM / 2014 / Available water in konjac glucomannan-starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches / Food Hydrocolloids 41 : 71 ~ 78
[단행본] - Vasanthan T / 2009 / Starch: Chemistry and Technology / Academic Press Inc. : 601 ~ 628
[학술지(정기간행물)] - Baik BK / 2008 / Barley for food : characteristics, improvement, and renewed interest / J Cereal Sci 48 : 233 ~ 242
[학술지(정기간행물)] - 이창현 / 2013 / 유색보리와 귀리를 이용한 당뇨환자용 즉석죽의 당뇨 개선효과 / 한국식품영양과학회지 42 (6) : 885 ~ 891
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UCI(KEPA) : I410-ECN-0101-2017-594-002407654