INETRACTION BETWEEN NANOFIBER CELLULOSE WITH GUAR GUM, LUCOST BEAN GUM AND METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES KETCHUP

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TARIGHI A.; ALIMI M.; YOUSEFI H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:13 | Issue:1 (SPECIAL ISSUE) Page(s): 153-164

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Title

INETRACTION BETWEEN NANOFIBER CELLULOSE WITH GUAR GUM, LUCOST BEAN GUM AND METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES KETCHUP

Author(s)

TARIGHI A. | ALIMI M. | YOUSEFI H. | Issue Writer Certificate

Keywords

NANO-FIBER CELLULOSEQ2

GUAR GUMQ2

LOCUST BEAN GUMQ2

METHYL CELLULOSEQ2

KETCHUPQ2

RHEOLOGICAL PROPERTIESQ2

Abstract

In this research, 13 treatments including different ratios of NANO-FIBER CELLULOSE, GUAR GUM, Locust Bean and METHYL CELLULOSE (0, %0.125, %0.375, %0.5) whit a control sample were prepared that the total amount of gum used in KETCHUP combined and individually it has been 0 -%0.5 respectively. flow behavior Test and oscillatory test by rheometer (model MCR 501 company PaarPhysica Austria) to study the effect of different concentrations of hydrocolloids on the RHEOLOGICAL PROPERTIES of samples of KETCHUP, a week after production was done at 25 oC. The results achived from the flow behavior test has been statistical analyzed by MINI TAB 16. The results of flow behavior test of KETCHUP samples, show a non-newtonian and pseudoplastic behavior in the all samples. The obtained results of data fitting with Carreau model show addition of NANO-FIBER CELLULOSE, GUAR GUM, LOCUST BEAN GUM and METHYL CELLULOSE, the sampel contain %0.125 NANO-FIBER CELLULOSE-%0/375 guar has been significant increase in all of rheological parameters treatment in comparison with commercial control sample (p<0.05). In frequency sweep test for selected samples containing NFC, GUAR GUM, LOCUST BEAN GUM and METHYL CELLULOSE, the trend of changes in elastic modulus was higher than viscose modulus (G΄>G˝) that has revealed the predominating of the elastic features in the mentioned samples that is similar to the trend of commercial control sample.

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APA: Copy

TARIGHI, A., ALIMI, M., & YOUSEFI, H.. (2015). INETRACTION BETWEEN NANOFIBER CELLULOSE WITH GUAR GUM, LUCOST BEAN GUM AND METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES KETCHUP. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(1 (SPECIAL ISSUE)), 153-164. SID. https://sid.ir/paper/72158/en

Vancouver: Copy

TARIGHI A., ALIMI M., YOUSEFI H.. INETRACTION BETWEEN NANOFIBER CELLULOSE WITH GUAR GUM, LUCOST BEAN GUM AND METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES KETCHUP. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;13(1 (SPECIAL ISSUE)):153-164. Available from: https://sid.ir/paper/72158/en

IEEE: Copy

A. TARIGHI, M. ALIMI, and H. YOUSEFI, “INETRACTION BETWEEN NANOFIBER CELLULOSE WITH GUAR GUM, LUCOST BEAN GUM AND METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES KETCHUP,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 1 (SPECIAL ISSUE), pp. 153–164, 2015, [Online]. Available: https://sid.ir/paper/72158/en

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