• Culinary science and hospitality research
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• v.23 no.3
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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.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.695-707
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• 2004

As a result of the additiong of dietary polysaccharides, such as dextran, xanthan gum, gum guar, and gellan gum, differences were observed in the viscosities of the batter for Jeung according to the polysaccharides and theiramounts added, but the pH was not significantly different. The specific volume was highest, in Jeung-pyun with the addition of $0.1\%$ gum guar, at 2.08. The greater the amount of dextran added, the higher the observed specific volume, but the greater the addition of gellan gum, the lower the observed specific volume. The results wereas similar with regard to the expansion characteristics and air holes. As a result of analyzing the texture, the Jeung-pyun with the addition of 1.2 and $3.0\%$ dextran proved to be significantly lower than the control group in terms of hardness, gumminess and chewiness. In the sensory evaluation, the acceptability of Jeung-pyun with the addition of $0.1\%$ gum guar ranked highest, at 8.00, in overall desirability and that with the addition of gellan gum ranked lowest, regardless of the amount added. When 1, 5 and $10\%$ soybean were to Jeung-pyurl, the viscosities increased from those in the early stage in relation to the amount of added, the greater the addition of soybean, the higher the overall pH, but during the fermentation process. the pH decreased. In the group with the addition of $1\%$ soybean the best results infor specific volume, grain and air holes were observed to be the most desirable, proved to be the softest after analysinganalyzing for texture and ranked highest in the sensory scores.

• Korea-Australia Rheology Journal
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• v.21 no.2
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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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• v.20 no.1
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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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• v.17 no.5
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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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• v.31 no.6
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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).

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.304-317
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• 2015

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

• Preventive Nutrition and Food Science
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• v.14 no.3
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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.

• Journal of the Korean Geotechnical Society
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• v.40 no.3
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• pp.55-63
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• 2024

Xanthan gum biopolymer is an ecofriendly ground stabilizer that maintains stability in a wide range of temperatures and pH values. The binding effect of sandy soil particles realized by injecting xanthan gum biopolymer is dependent on the xanthan gum matrix, which is formed during the drying process; thus a study on the effects of the drying process of the xanthan gum solution on the changes in stiffness characteristics of sandy soil is required. In this study, shear wave velocity and electrical resistivity were monitored in sandy soil specimens saturated with biopolymer solutions of different gravimetric concentrations to investigate the improvement effects of biopolymer-treated sandy soils with the drying process. The experimental results reveal that both shear wave velocity and electrical resistivity increase during drying process. The results demonstrate the stiffness improvement effects of biopolymer-treated sandy soils. In addition, a higher stiffness improvement effect was monitored in the biopolymer-treated sandy soils with a higher gravimetric concentration. The results of this study may be used to estimate the stiffness improvement effects of sandy soils treated with biopolymer solutions with the drying process.

• Geomechanics and Engineering
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• v.28 no.4
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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.