• 한국조리학회지
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• 제23권3호
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• pp.147-157
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• 2017

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.

• 한국식품조리과학회지
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• 제20권6호
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• pp.695-707
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• 2004

식이성 다당류인 dextran, xanthan gm, gum guar 및 gellan gum을 증편에 첨가한 결과, 점도는 그 종류와 첨가량에 따라 매우 다른 것을 볼 수 있었으며 pH는 첨가한 식이성 다당류와 첨가량에 유의적인 차이가 없었다. 비체적은 gum guar를 $0.1\%$ 첨가한 것이 2.08로 가장 높았다 dextran은 첨가량이 증가할수록 비체적이 증가하였고, gellan gum의 경우는 첨가량이 많을수록 비체적이 감소하였다. 증편의 팽화도와 기공을 관찰한 결과도 비슷한 양상을 보였다. texture를 분석한 결과 dextran을 $1.2\%,\;3.0\%$ 첨가한 증편이 대조군에 비해 hardness, gumminess와 chewiness 가 유의적으로 낮아졌다. 관능검사한 결과, gum guar를 $0.1\%$ 첨가한 증편이 전반적인 기호도에서 8.000을 받아 가장 높은 점수를 받았고, 첨가량에 관계없이 gellan gum을 첨가한 증편이 매우 낮은 점수를 받았다. 대두를 증편에 $1\%,\;5\%,\;10\%$ 첨가하였을때, 첨가량이 많을수록 점도는 초기부터 증가하였고, pH는 첨가량이 많을수록 전체적으로 pH 값이 증가하였고 발효가 지나면서 점차 감소하는 양상을 보였다. 증편의 비체적과 팽화도, 기공을 관찰한 결과 대두를 $1\%$ 첨가한 군이 가장 안정적이었고 texture를 분석한 결과도 $1\%$ 첨가군이 가장 부드러웠고, 관능검사에서도 가장 높은 기호도 점수를 받았다.

• Korea-Australia Rheology Journal
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• 제21권2호
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• pp.109-117
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• 2009

Absorption rate of carbon dioxide was measured in the aqueous xanthan gum (XG) solution in the range of 0~0.15 wt% containing diisopropanolamine (DIPA) of $0{\sim}2\;kmol/m^3$ in a flat-stirred vessel with an impeller of 0.05 m and agitation speed of 50 rpm at $25^{\circ}C$ and 101.3 kPa. The volumetric liquid-side mass transfer coefficient ($k_La$) of $CO_2$, which was obtained by the measured physical absorption rate, was correlated with the viscosity and the elastic behavior of XG solution such as Deborah number as an empirical formula. The chemical absorption rate of $CO_2$ ($R_A$), which was estimated by the film theory using the measured $k_La$ and the known kinetics of reaction between $CO_2$ and DIPA, was compared with the measured rate. The aqueous XG solution with elastic property of non-Newtonian liquid made $k_La$ and $R_A$ increased compared with Newtonian liquid based on the same viscosity of the solution.

• Korea-Australia Rheology Journal
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• 제20권1호
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• pp.1-6
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• 2008

Absorption rate of carbon dioxide was measured in the aqueous xanthan gum (XG) solution in the range of 0-0.15 wt% containing 2-amino-2-methyl-1-propanol (AMP) of $0-2\;kmol/m^3$ in a flat-stirred vessel with an impeller of 0.05m and agitation speed of 50rpm at $25^{\circ}C$ and 0.101 MPa. The volumetric liquid-side mass transfer coefficient ($k_La$) of $CO_2$, which was correlated with the viscosity and the elastic behavior of XG solution containing Deborah number as an empirical formula, was used to estimate the chemical absorption rate of $CO_2\;(R_A)$. $R_A$, which was estimated by mass transfer mechanism based on the film theory using the physicochemical properties and the kinetics of reaction between $CO_2$ and AMP, was compared with the measured rate. The aqueous XG solution with elastic property of non-Newtonian liquid made $R_A$ increased compared with Newtonian liquid based on the same viscosity of the solution.

• Geomechanics and Engineering
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• 제17권5호
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• pp.445-452
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• 2019

Gel-type biopolymers have recently been introduced as environmentally friendly soil binders and have shown substantial strengthening effects in laboratory experimental programs. Although the strengthening effects of biopolymer-treated sands have been verified in previous direct shear tests and uniaxial compression tests, there has been no attempt to examine shear behavior under different confining stress conditions. This study therefore aimed to investigate the strengthening effects of biopolymer-treated sand using laboratory triaxial testing with a focus on confining pressures. Three representative confining pressure conditions (${\sigma}_3=50kPa$, 100 kPa, and 200 kPa) were tested with varying biopolymer contents ($m_{bp}/m_s$) of 0.5%, 1.0%, and 2.0%, respectively. Based on previous studies, it was assumed that biopolymer-treated sand is susceptible to hydraulic conditions, and therefore, the experiments were conducted in both a hydrated xanthan gum condition and a dehydrated xanthan gum condition. The results indicated that the shear resistance was substantially enhanced and there was a demonstrable increase in cohesion as well as the friction angle when the biopolymer film matrix was comprehensively developed. Accordingly, it can be concluded that the feasibility of the biopolymer treatment will remain valid under the confining pressure conditions used in this study because the resisting force of the biopolymer-treated soil was higher than that in the untreated condition, regardless of the confining pressure.

• Computers and Concrete
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• 제31권6호
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• pp.501-511
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• 2023

The strengthening efficiency of biopolymer treated soil depends on biopolymer type, concentration ratio, soil type, initial water content, curing time and mixing method. In this study, the physical and mechanical properties of xanthan gum (XG) treated kaolinite were investigated through compaction test, Atterberg limit test, triaxial test and unconfined compression test. The results indicated that the optimum water content (OWC) increased from 30.3% of untreated clay to 33.5% of 5% XG treated clay, while the maximum dry density has a slight increase from 13.96 kg/m³ to 14 kg/m³ of 0.2% XG treated clay and decrease to 2.7 kg/m³ of 5% XG treated clay. Meanwhile, the plastic limit of XG treated clay increased with the increase of XG concentration, while 0.5% XG treated clay can be observed the maximum liquid limit with 79.5%. Moreover, there are the ideal water content about 1.3-1.5 times of the optimum water content achieving the maximum dry density and curing time to obtain the maximum compressive strength for different XG contents, which the UCS is 1.52 and 2.07 times of the maximum UCS of untreated soil for 0.5% and 1% XG treated clay, respectively. In addition, hot-dry mixing can achieve highest UCS than other mixing methods (e.g., dry mixing, wet mixing and hot-wet mixing).

• 한국식품조리과학회지
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• 제31권3호
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• pp.304-317
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• 2015

가열 조건에 따른 단호박 페이스트를 제조하기 위해, 단호박을 15분 간 초벌 증숙한 뒤, 고압가열 처리 0분(A), 10분(B), 20분(C), 40분(D) 실시하여 실험군의 품질특성 을 조사하였다. 그 결과 일반성분의 경우, 대체적으로 고 압가열 처리 유무에 따른 유의적 차이가 관찰되었으며, 고압가열 처리한 B, C, D 실험군의 수분함량, 조단백질, 조섬유가 고압가열 무처리군 A에 비해 감소하였고, 가용성 무질소물은 증가하는 것으로 나타났다. 가열 조건별 단호박 페이스트의 수용성식이섬유는 고압가열 20분 처리군인 C의 측정치가 2.02로 가장 높았으며 무처리군인 A의 1.60 보다 증가하였고, 고압가열 처리 40분의 경우 오히려 감소하는 것으로 나타났다. 색도의 L 값은 고압가열 무처리군인 A가 52.20에서 고압가열 처리 10분, 20분, 40분으로 시간이 증가함에 따라 각각 50.33, 49.46, 48.06으로 감소하였고, a 값과 b 값 또한 유의적인 차이를 보이며 감소하였다. 현미경을 통한 단호박 페이스트의 현탁액 입자를 관찰한 결과 카로티노이드를 포함하는 유세포가 관찰되었으며 고압가열 처리와 그 시간이 증가함에 따라 단호박 유세포의 변형이 뚜렷하게 관찰되었으나, 부유안정성 실험 결과 실험군 A, B, C, D 간 차이가 없었다. 이때, 가열조건의 선택은 수용성 식이섬유의 증가, 환원당 증가, 단맛의 관능특성이 유의적으로 높고, 전반적 기호도가 가장 우수한 것으로 나타난 고압가열 처리 20분인 C 실험군으로 결정하였다. 선택된 조건의 단호박 페이스트에 식품가공 시 널리 사용되는 검류인 xanthan gum, locust bean gum, guar gum을 단호박 페이스트에 종류별로 첨가하여 부유안정성을 확인하였는데, 이 결과 guar gum, locust bean gum, xanthan gum 순으로 부유안정성 효과를 나타냈으며 locust bean gum과 xanathan gum은 비슷한 정도의 효과를 보였다. 또한 관능검사를 통한 기호도 확인 결과 텍스쳐와, 전반적인 기호도가 가장 우수했으므로 locust bean gum(0.2%) 첨가 단호박 라떼의 품질이 가장 적절할 것으로 판단된다.

• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.233-239
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• 2009

The effects of guar gum (GG) and xanthan gum (XG) at different concentrations (0, 0.2, 0.4, and 0.6% w/w) on the rheological properties of Korean waxy rice starch (WRS) pastes were evaluated under both steady and dynamic shear conditions. The flow properties of WRS-gum mixtures were determined from the rheological parameters of the power law model. The addition of GG and XG to WRS resulted in an increase in the apparent viscosity ($\eta_{a,100}$) and consistency index (K) values obtained from power law model. The flow behavior index (n) values of the WRS-XG mixtures decreased with an increase in gum concentration while there was only a marginal difference between n values for the WRS-GG mixtures. Dynamic moduli (G', G", and $\eta^*$) values in the WRS-gum mixture systems also increased with an increase in gum concentration. WRS-XG mixtures had higher dynamic moduli and lower tan $\delta$ (ratio of G"/G') values than WRS-GG mixtures, indicating that the higher dynamic rheological properties of WRS-XG can be attributed to an increase in the viscoelasticity of the continuous phase in the starch-gum mixture systems, which was due to the higher viscoleastic properties of XG compared to GG. The dynamic ($\eta^*$) and steady shear ($\eta_a$) viscosities of the WRS-XG paste at a 0.2% gum concentration followed the Cox-Merz superposition rule.

• 한국지반공학회논문집
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• 제40권3호
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• pp.55-63
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• 2024

잔탄검 바이오폴리머는 대표적인 친환경 지반안정제로서, 넓은 범위의 온도와 pH에서 높은 안정성을 보이는 장점이 있다. 사질토 지반에 대한 잔탄검 바이오폴리머 적용 시 흙 입자 결합력 증대효과는 잔탄검 매트릭스의 건조과정에 의존하므로, 잔탄검 바이오폴리머 수용액의 건조과정에 따른 사질토 전단강성 증대효과에 대한 연구가 요구된다. 본 연구에서는 잔탄검 바이오폴리머 주입에 의한 사질토의 전단강성 개선효과를 평가하고자, 농도가 다른 잔탄검 바이오폴리머 수용액을 주입한 주문진 표준사에 대하여 건조 경과에 따른 전단파속도를 측정하였으며, 건조도의 정량적 평가를 위하여 전기비저항 측정이 병행되었다. 건조시간 경과에 따라 전단파속도 및 전기비저항 모두 증가하는 양상을 보였으며, 이를 통하여 건조과정에 따른 바이오폴리머 혼합토의 전단강성 증대효과를 확인하였다. 또한, 바이오폴리머 농도에 따른 전단파속도 측정 결과, 초기 농도가 높을수록 건조과정에 따라 높은 전단강성 증대효과를 나타내었다. 본 연구의 결과는 바이오폴리머 수용액 주입에 의한 사질토 지반의 전단강성 개량효과 예측에 활용될 수 있을 것으로 기대된다.

• Geomechanics and Engineering
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• 제28권4호
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• pp.375-384
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• 2022

The glacial tills and shales in Midwestern states of the USA often show strength degradation after construction. They are often in need of applying soil modification techniques to remediate their strength degradation with weathering process. This study investigated the weathering durability of these natural soils and biopolymer treated soils by comparing direct shear test results for wet-dry and wet-freeze-thaw-dry cycled specimens. The tests showed that untreated glacial tills maintained only 62% and 50% initial shear strength after eight wet-dry cycles and eight wet-freeze-thaw-dry cycles, respectively. These untreated soils could not withstand by themselves after 16 weathering cycles. The same soils treated with 1.5% (by dry weight) food-grade Xanthan gum maintained 140% and 88% initial shear strength of untreated soils after 16 weathering cycles for wet-dry cycles and wet-freeze-thaw-dry cycles, respectively. The same soils treated with 1.5% (by dry weight) Gellan gum maintained 82% and 60% initial shear strength of untreated ones after 16 weathering cycles, respectively. Similar results were obtained for crushed shales, manifesting that the biopolymerization method may be adopted as a new eco-friendly method to enhance the weathering durability of these problematic soils of glacial tills and shales.