Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.
#1B. K. Sakhale(BAMU: Dr. Babasaheb Ambedkar Marathwada University)H-Index: 6
#2Jyosna B. Badgujar(BAMU: Dr. Babasaheb Ambedkar Marathwada University)H-Index: 2
Last. Suryabhan L. Sananse(BAMU: Dr. Babasaheb Ambedkar Marathwada University)H-Index: 1
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An experiment was conducted in Randomized Block Design (RBD) with the four types of hydrocolloids viz. HPMC, CMC, guar gum and xanthan gum. These hydrocolloids were added to wheat flour on dry basis at each 0.5, 1.0, and 1.5% levels in samosa. The prepared samosa was evaluated for various physico-chemical and sensory characteristics. The study revealed that xanthan gum at 1.5% level significantly reduced the oil content in samosa (8.56%) as compared to all other hydrocolloids and their concentra...
The present study investigates the effect of guar gum on the digestibility of a waxy maize starch in vitro under simulated gastric and intestinal conditions. A detailed rheology and confocal scanning laser microscopy of the digesta were performed in order to study the possible mechanisms of interactions involved during in vitro hydrolysis of starch. No starch hydrolysis was observed under simulated gastric conditions, whereas more than 90% hydrolysis was observed at the end of digestion under si...
The effects of pectin and guar gum on rheology, microstructure and creaming stability of 1% (w/v) egg yolk granule stabilized emulsions were investigated. While the addition of low amount of pectin (0.1% (w/v)) had no effect on the emulsion viscosity, the addition of 0.5% (w/v) pectin greatly increased the viscosity. Granule-stabilized emulsion without hydrocolloids reflects the pseudoplastic behavior (shear-thinning behavior with flow behavior index, n G′ at lower frequencies, and like an elast...
#1J. B. Morris(ARS: Agricultural Research Service)H-Index: 4
Guar, Cyamopsis tetragonoloba is used worldwide for food stabilization, fiber source, food, and industry. The United States Department of Agriculture, Agricultural Research Service, Plant Genetic Resources Conservation Unit (USDA, ARS, PGRCU) conserves 1,298 accessions originating from India, Pakistan, and breeding lines from the USA. My objectives were to determine: (1) if these guar accessions can successfully be regenerated in Georgia, USA, (2) which traits contribute the most variation, and ...
#1Francisco Chenlo(University of Santiago de Compostela)H-Index: 28
#2Ramón Moreira(University of Santiago de Compostela)H-Index: 30
Last. C. Silva(University of Santiago de Compostela)H-Index: 8
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Abstract Rheological properties of aqueous systems of tragacanth and guar gums at nominal concentration of 10 g/L were evaluated as a function of storage time (up to 47 days) under steady (at shear rates ranging from 0.01 to 1000 s −1 ) and dynamic (at strain of 5% and angular frequency from 0.1 to 100 rad s −1 ) shear testing conditions, using a controlled stress rheometer, at 25 °C. Systems can be considered as shear-thinning in all cases. Apparent viscosity decreased during storing time at lo...
#1Gulum Sumnu(METU: Middle East Technical University)H-Index: 46
#2Filiz Koksel(METU: Middle East Technical University)H-Index: 9
Last. Venkatesh Meda(U of S: University of Saskatchewan)H-Index: 21
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Summary The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 ± 2 °C for...
Initiation and development of the industries producing specialty starches, modified food starches, high-fructose sweeteners, and food gums (hydrocolloids) over the past century provided major ingredients for the rapid and extensive growth of the processed food and beverage industries. Introduction of waxy maize starch and high-amylose corn starch occurred in the 1940s and 1950s, respectively. Development and growth of the modified food starch industry to provide ingredients with the functionalit...
Abstract The present study involves the use of non-specific enzyme pullulanase (from Bacillus acidopullulyticus ) to remove galactose residues from guar galactomannan to obtain modified guar galactomannan mimicking the functional properties of locust bean gum. The modified guar galactomannan blended with xanthan exhibited the rheological behaviour of elastic modulus ( G ′) greater than viscous modulus ( G ″) with a decrease in tan δ value similar to locust bean gum/xanthan blend. Also a twofold ...
#1Arash Koocheki(FUM: Ferdowsi University of Mashhad)H-Index: 31
#2Amir Ghandi(FedUni: Federation University Australia)H-Index: 1
Last. Todor Vasiljevic(VU: Victoria University, Australia)H-Index: 41
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The flow properties of ketchup were assessed upon addition of commonly used food thickeners: guar, xanthan and CMC gum at three different concentrations (0.5%, 0.75% and 1%) and four temperatures (25, 35, 45 and 55 °C). The ketchup without supplementation served as a control. All ketchup formulations exhibited non-Newtonian, pseudoplastic behaviour at all temperatures and hydrocolloid levels. The Power-law and Herschel-Buckley model were successfully applied to fit the shear stress versus shear ...
#1Soumen Roy(National Institute of Food Technology Entrepreneurship and Management)
#2Ariha Devra(National Institute of Food Technology Entrepreneurship and Management)
Last. Pramod K. Prabhakar(National Institute of Food Technology Entrepreneurship and Management)H-Index: 7
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Abstract The present research explored the potential of probe ultrasound homogenizer and hydrocolloids in formulating and stabilizing mayonnaise. The effect of ultrasonic (US) treatment (12 min at 20%, 30%, 40% amplitude) and stabilizers xanthan gum (XG; 0.5% w/w), guar gum (GG; 0.5% w/w), and XG/GG (1:1) on emulsion storage stability (ESS), physicochemical and rheological properties of mayonnaise were studied. Rheological data comprising of shear rate ( γ % ) and shear stress ( τ ) was analysed...
#1Sachin Gihar(M. J. P. Rohilkhand University)H-Index: 2
#2Deepak Kumar(IITR: Indian Institute of Technology Roorkee)H-Index: 43
Last. Pramendra Kumar(M. J. P. Rohilkhand University)H-Index: 9
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Abstract null null Acrylamide and acrylic acid was grafted on guar gum via microwave-assisted technique without using any initiator to prepare a new pH-sensitive adsorbent for mercury (II) ions removal from aqueous solution. The fabricated adsorbent [GG-g-poly(Am-co-AA)] was characterized via SEM, FT-IR, XRD, and TGA analytical techniques to confirm the grafting of acrylamide and acrylic acid on guar gum. The influence of numerous procedure parameters like adsorption dose, pH, time, concentratio...
#1Xuhan Ding(Xi'an University of Science and Technology)H-Index: 1
#4Zhenmin Luo(Xi'an University of Science and Technology)H-Index: 13
The application of polymer colloids is a promising approach for bauxite residue dust pollution control. However, due to the existence of synergistic aging, the efficiency of colloid dynamic viscosity to predict the dust control performance of bauxite residue is unclear. Previous studies were also rarely performed under synergistic aging conditions. Thus, this paper investigates the relationship between colloids’ viscosity and dust control performance under synergistic aging modes. Results illust...
Guar, the most popular vegetable, is tolerant of drought and is a valuable industrial crop enormously grown across India, Pakistan, USA, and South Africa for pharmaceutically and cosmetically usable galactomannan (gum) content present in seed endosperm. Guar genotypes with productive traits which could perform better in differential environmental conditions are of utmost priority for genotype selection. This could be achieved by employing multivariate trait analysis. In this context, Multi-Trait...
Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of aspiration or choking, thickened fluids and texture-modified foods have been used for dysphagia management with the goal of slowing down the flow of liquids and protecting the airway. This article summarizes the available information about the rheological and textural parameters, the characterization of the most-used thickeners and the application of alternative texture modification technologies that are cruc...
Abstract null null Guar gum (plant-based polysaccharide) is a promising candidate with immense potential. It is used as emulsifier, thickener, stabilizer, and as binding agent in many industries. In the present project, it was planned to synthesize guar gum based polyurethanes by varying the amount of guar gum. Guar gum (GG) was used along with hydroxyl-terminated polybutadiene (HTPB) as soft segment, which was then reacted with isophorone diisocyanate (IPDI) to form PU pre-polymers. In last ste...
Soil amelioration is a challenging task in bulk civil engineering applications such as embankment slopes, landfill liner, pavement subgrade, retaining wall back fill. The conventional chemical stabilization techniques (i.e., cement, calcium hydroxide, sodium chloride, calcium chloride, etc.) inherently suffer from associated carbon emissions during their production stages. With the advent of biopolymers derived from natural sources having low embodied energy levels, they can replace conventional...