Changes of the dynamic properties of tamarind ( Tamarindus indica) gel with different saccharose and polysaccharide concentrations

The dynamic properties (storage moduli, G′ and loss moduli, G″) of tamarind gels and the influence of saccharose and polysaccharide concentrations were studied using model rings of 3 mm thickness and 20 mm diameter, prepared with three saccharose (55, 60 and 65% w/v) and three polysaccharide concent...

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Bibliographic Details
Published in:Carbohydrate polymers 2002-09, Vol.49 (4), p.387-391
Main Authors: Salazar-Montoya, J.A, Ramos-Ramı́rez, E.G, Delgado-Reyes, V.A
Format: Article
Language:English
Subjects:
Applied sciences
Biological and medical sciences
Exact sciences and technology
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
Gel
General aspects
Natural polymers
Physicochemistry of polymers
Polysaccharide
Rheology
Starch and polysaccharides
Tamarind seed
Viscoelasticity
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Summary:The dynamic properties (storage moduli, G′ and loss moduli, G″) of tamarind gels and the influence of saccharose and polysaccharide concentrations were studied using model rings of 3 mm thickness and 20 mm diameter, prepared with three saccharose (55, 60 and 65% w/v) and three polysaccharide concentrations (1.5, 2.0 and 2.5% w/v). Small amplitude oscillatory measures were taken at 25°C in a PHYSICA LS 100 rheometer with parallel plate geometry. Results for the 9 gels showed the zone of linear viscoelasticity between 0.637 and 6.37 Pa of oscillatory shear stress. The mechanical spectra obtained after 24, 48 and 72 h evidenced the presence of syneresis with an increase in G′ as a function of time. The effects of polysaccharide concentrations on gel viscoelasticity were greater than those of saccharose.
ISSN:0144-8617
1879-1344
DOI:10.1016/S0144-8617(01)00337-X