Preventive Nutrition and Food Science

  • 제21권4호
  • /
  • Pages.367-372
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  • 2016
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

  • Yoon, Sung-Jin (Department of Food Science and Biotechnology, Dongguk University-Seoul) ;
  • Lee, Youngseung (Department of Food Science and Nutrition, Dankook University) ;
  • Yoo, Byoungseung (Department of Food Science and Biotechnology, Dongguk University-Seoul)
  • 투고 : 2016.09.30
  • 심사 : 2016.11.23
  • 발행 : 2016.12.31
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초록

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration. Storage modulus values were more predominant than loss modulus values with all concentrations of gums. There is a more pronounced synergistic effect of elastic properties of NBF in the presence of xanthan gum. Rapid visco analyser pasting properties showed that the addition of gums resulted in a significant increase in the peak, breakdown, setback, and final viscosities, whereas the pasting temperature decreased.

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참고문헌

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