Structural characteristics and rheological properties of locust bean galactomannans: a comparison of samples from different carob tree populations

The aim of this study was to develop a new cocoa and carob based pastry filling and explore the influences of carob flour and carob gum on the rheological and textural properties, specifically (i) the effect of increasing the amount of carob flour and (ii) the effect of carob bean gum naturally present in the carob flour with seeds versus the commercially available carob bean gum. All samples analyzed in this study exhibited shear thinning behavior. The texture analysis revealed a significant (p < 0.01) increase in consistency and firmness in samples with higher amounts of carob flour added, while higher temperatures significantly (p < 0.01) decreased adhesiveness. When comparing naturally occurring and commercially available LBG (locust bean gum), it was concluded that lower concentrations (up to 0.45% w/w) of naturally occurring LBG work just as well at the same concentrations of commercially available LBG, but this effect cannot be confirmed for higher LBG concentrations, nor for rheological properties determined at higher temperatures (80 °C).

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Structural characteristics and rheological properties of alkali-extracted arabinoxylan from dehulled barley kernel

Carbohydrate Polymers ◽

10.1016/j.carbpol.2020.116813 ◽

2020 ◽

Vol 249 ◽

pp. 116813

Author(s):

Lin-Yan Li ◽

Yu-Xiao Wang ◽

Ting Zhang ◽

Jian-Fang Zhang ◽

Meng Pan ◽

...

Keyword(s):

Rheological Properties ◽

Structural Characteristics ◽

Barley Kernel

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Chemical and rheological properties of bacterial succinoglycan with distinct structural characteristics

Carbohydrate Polymers ◽

10.1016/j.carbpol.2008.10.033 ◽

2009 ◽

Vol 76 (2) ◽

pp. 320-324 ◽

Cited By ~ 23

Author(s):

Senay Simsek ◽

Behic Mert ◽

Osvaldo H. Campanella ◽

Bradley Reuhs

Keyword(s):

Rheological Properties ◽

Structural Characteristics

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Rheological properties of rice–locust bean gum gels from different rice varieties

Food Hydrocolloids ◽

10.1016/j.foodhyd.2012.11.022 ◽

2013 ◽

Vol 31 (2) ◽

pp. 383-391 ◽

Cited By ~ 25

Author(s):

M.J. Correa ◽

C. Ferrero ◽

C. Puppo ◽

C. Brites

Keyword(s):

Rheological Properties ◽

Locust Bean Gum ◽

Rice Varieties ◽

Locust Bean

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The analysis of crude and purified locust bean gum: A comparison of samples from different carob tree populations in Tunisia

Food Chemistry ◽

10.1016/j.foodchem.2006.03.056 ◽

2007 ◽

Vol 101 (4) ◽

pp. 1508-1515 ◽

Cited By ~ 43

Author(s):

N BOUZOUITA ◽

A KHALDI ◽

S ZGOULLI ◽

L CHEBIL ◽

R CHEKKI ◽

...

Keyword(s):

Locust Bean Gum ◽

Carob Tree ◽

Locust Bean

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Rheological properties and associated structural characteristics of some aromatic polycondensates including liquid-crystalline polyesters and cellulose derivatives (IUPAC Technical Report)

Pure and Applied Chemistry ◽

10.1351/pac200476112027 ◽

2004 ◽

Vol 76 (11) ◽

pp. 2027-2049 ◽

Cited By ~ 5

Author(s):

J. L. White ◽

L. Dong ◽

P. Han ◽

H. M. Laun

Keyword(s):

Shear Flow ◽

Rheological Properties ◽

Liquid Crystalline ◽

Structural Characteristics ◽

Cellulose Derivatives ◽

Extrudate Swell ◽

Polymer Liquid Crystals ◽

Uniaxial Orientation ◽

Technical Report ◽

Thermotropic Polymer

A comparative experimental study of shear-flow rheological properties of thermotropic polymer liquid crystals by eight different laboratories is described. The materials involved four different liquid-crystalline polyesters (LCPs), a glass- fiber-filled liquid-crystalline polyester,hydroxypropyl cellulose (HPC), and two non-liquid-crystalline high-temperature polymers, a poly(etheretherketone) (PEEK), and a polyarylate (PAR). Studies were made in both steady shear-flow and dynamic oscillatory experiments. The data from the various laboratories involved were compared. The level of agreement in the data was much less for most liquid-crystalline polymers than for similar isotropic melts. The Cox –Merz rule is valid for PEEK and PAR, but not for the LCPs and HPC. The occurrence of low levels of extrudate swell and high levels of uniaxial orientation in extrudates of the LCPs and HPC is described.

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