Food Science and Biotechnology

  • 제16권3호
  • /
  • Pages.496-499
  • /
  • 2007
  • /
  • 1226-7708(pISSN)
  • /
  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Effect of Storage Temperature on Dynamic Rheological Properties of Hot Pepper-Soybean Pastes Mixed with Guar Gum and Xanthan Gum

  • Choi, Su-Jin (Department of Food Science and Technology, Dongguk University) ;
  • Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University)
  • 발행 : 2007.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Dynamic rheological properties of hot pepper-soybean paste (HPSP) samples mixed with guar gum and xanthan gum were evaluated at different storage temperatures (5, 15, and $25^{\circ}C$) by using a dynamic rheometer. Magnitudes of storage modulus (G'), loss modulus (G"), and complex viscosity (${\eta}^*$) in the HPSP-gum mixtures increased with an increase in storage temperature from 5 to $25^{\circ}C$. After 3-month storage at 5 and $15^{\circ}C$ there were no significant changes in dynamic rheological properties. The increase in dynamic moduli (G', G", and ${\eta}^*$) with storage temperature is less pronounced at HPSP-xanthan gum mixtures in comparison to HPSP-guar gum mixtures. The slopes of G' (0.16-0.18) of HPSP-guar gum mixtures at 3-month storage were much higher than that (0.10) at 0-month storage, indicating that the elastic properties of the HPSP-guar gum mixtures can be decreased after 3-month storage. However, there were not much differences between the slopes of G' in HPSP-xathan gum mixtures. Xanthan gum was observed to be better structure stabilizer for HPSP during storage.

키워드

참고문헌

  1. Yoo B. Rheological properties of hot pepper-soybean paste. J. Texture Stud. 32: 307-318 (2001) https://doi.org/10.1111/j.1745-4603.2001.tb01050.x
  2. Choi SJ, Yoo B. Small and large deformation rheological behaviors of commercial hot pepper-soybean pastes. Food Sci. Biotechnol. 15: 871-876 (2006)
  3. Yoo B, Choi WS. Effect of fermentation time on rheological properties of kochujang in steady and dynamic shear. Food Sci. Biotechnol. 8: 300-304 (1999)
  4. Yoo B, Noh WS. Effect of fermentation temperature on rheological properties of traditional kochujang. J. Korean Soc. Food Sci. Nutr. 29: 860-864 (2006)
  5. Yoo B, Lee, SM, Chang YH. Rheological properties of kochujang as affected by the particle size of red pepper powder. Food Sci. Biotechnol. 10: 311-314 (2001)
  6. Choi SJ, Yoo B. Rheological effect of gum addition to hot pepper-soybean pastes. Int. J. Food Sci. Tech. 41: 56-62 (2006) https://doi.org/10.1111/j.1365-2621.2006.01377.x
  7. Choi SJ, Yoo B. Dynamic rheological studies on mixtures of hot pepper-soybean paste and xanthan gum. Food Sci. Biotechnol. 16: 146-149 (2007)
  8. Yaseen EI, Herald TJ, Aramouni FM, Alavi S. Rheological properties of selected gum solutions. Food Res. Int. 38: 111-119 (2005) https://doi.org/10.1016/j.foodres.2004.01.013
  9. Sahin H, Ozdemir F. Effect of some hydrocolloids on the rheological properties of different formulated ketchups. Food Hydrocolloid 18: 1015-1022 (2004) https://doi.org/10.1016/j.foodhyd.2004.04.006
  10. Gujral HS, Sharma A, Singh N. Effect of hydrocolloids, storage temperature, and duration on the consistency of tomato ketchup. Int. J. Food Prop. 5: 179-191 (2002) https://doi.org/10.1081/JFP-120015600
  11. Mandala IG, Savvas TP, Kostaropoulos AE. Xanthan and loscust bean gum influence on the rheology and structure of a white modelsauce. J .Food Eng. 64: 335-342 (2004) https://doi.org/10.1016/j.jfoodeng.2003.10.018
  12. Wei YP, Wang CS, Wu JSB. Flow properties of fruit fillings. Food Res. Int. 34: 377-381 (2001) https://doi.org/10.1016/S0963-9969(00)00178-2
  13. Ross-Murphy SB. Rheological methods. pp. 138-199. In: Biophysical Methods in Food Research. Chan HWS (ed). Blackwell Sci. Pub., London, UK (1984)
  14. Choi SJ, Chun SY, Yoo B. Dynamic rheological comparison of selected gum solutions. Food Sci. Biotechnol. 15: 474-477 (2006)
  15. Yoo D, Kim C, Yoo B. Steady and dynamic shear rheology of rice starch-galactornannan mixtures. Starch-Starke 57: 310-318 (2005) https://doi.org/10.1002/star.200400390