Rheological behavior of aqueous dispersions of cashew gum and gum arabic: effect of concentration and blending |
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Authors: | C G Moth M A Rao |
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Affiliation: | a Escola de Química/DPO Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ CEP 21949-900, Brazil,;b Department of Food Science and Technology, Cornell University, Geneva, NY 14456, USA |
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Abstract: | Rheological properties of cashew gum (CG) and gum arabic (AR), the exudate polysaccharides from Anacardium occidentale L. and Acacia, at different solutions (0.4–50% w/v) were studied. The intrinsic viscosity, η], of CG in water at 20°C was ≈0.1 dl g−1, while that of AR was ≈0.6 dl g−1. The apparent viscosity of the unheated and the heated (at 80°C for 30 min) CG and AR solutions showed a progressive increase with increasing concentration. The flow curves of blends with equal viscosity solutions of AR/CG: 25/75, 50/50 and 75/25, showed no major interaction. The apparent viscosity (ηa) vs. shear rate
data for both the AR and CG dispersions (4–50% w/v) exhibited shear-thinning characteristics at low shear rates (< about 10 s−1) and Newtonian plateaus at shear rates >100 s−1, and the Sisko model described well the ηa vs.
data of all the dispersions. |
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Keywords: | Cashew gum Gum arabic Rheology |
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