scholarly journals Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films

2021 ◽  
Vol 29 ◽  
pp. 100687
Author(s):  
Emrah Kirtil ◽  
Ayca Aydogdu ◽  
Tatyana Svitova ◽  
Clayton J. Radke
Keyword(s):  
Physical Properties ◽  
Guar Gum ◽  
Novel Approaches

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

Effect of guar gum on stability and physical properties of orange juice

2017 ◽  
Vol 98 ◽  
pp. 565-574 ◽  
Author(s):  
Ruihuan Lv ◽  
Qing Kong ◽  
Haijin Mou ◽  
Xiaodan Fu
Keyword(s):  
Physical Properties ◽  
Orange Juice ◽  
Guar Gum

scholarly journals The effect of ingestion of guar gum on ileostomy effluent

1992 ◽  
Vol 67 (1) ◽  
pp. 115-122 ◽  
Author(s):  
S. E. Higham ◽  
N. W. Read
Keyword(s):  
Physical Properties ◽  
Guar Gum ◽  
Dry Weight ◽  
Normal Diet ◽  
Fat Absorption ◽  
Intestinal Function ◽  
Sodium Potassium ◽  
Volume Weight ◽  
Calcium And Phosphorus ◽  
Small Intestinal

Randomized, paired studies were carried out on five healthy volunteers equipped with terminal ileostomies to investigate the effect of incorporating 15 g of the viscous polysaccharide guar gum in the normal diet on the volume, weight, composition and physical properties of ileostomy effluent. Subjects ate an identical diet during two 5 d study periods, which were separated by 2 d. Outputs of fat, protein, sodium, potassium, dry weight and water were all increased during guar gum administration, but outputs of carbohydrate, calcium and phosphorus were not significantly altered. Mouth-to-stoma transit was not significantly affected and, surprisingly, the viscosity of the ileostomy effluent was reduced by guar gum. These results show that it is not always possible to predict what will happen to small intestinal function when guar gum is added to the diet from experiments carried out when guar gum is administered alone or with glucose. While our findings show that guar gum will reduce fat absorption, the mechanisms involved are more sophisticated than hitherto envisaged.

scholarly journals Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1387
Author(s):  
Donghyeon Lee ◽  
Gyeongeon Min ◽  
Wooseok Roh ◽  
Byoungseung Yoo
Keyword(s):  
Physical Properties ◽  
Fluidized Bed ◽  
Carboxymethyl Cellulose ◽  
Guar Gum ◽  
Morphological Characteristics ◽  
Locust Bean Gum ◽  
Sugar Solution ◽  
Distribution Analysis ◽  
Locust Bean ◽  
Bed Agglomeration

Particle agglomeration of fine gum powders to improve their physical and morphological characteristics is of crucial importance. Changes in the physical properties of guar gum, locust bean gum, and carboxymethyl cellulose powders subjected to fluidized-bed agglomeration with various sugar types as the binder were examined. The agglomerates with sugar binders had much larger particles (D50) and higher porosity (ε) than the corresponding fine gum powders, as confirmed by particle-size-distribution analysis and scanning electron microscopy. In particular, the carboxymethyl cellulose agglomerate exhibited much higher D50 and ε values than the original fine gum powder, with sorbitol as the binder resulting in the highest D50 and ε values. Except for guar gum with sorbitol as the binder, the guar gum and locust bean gum agglomerates with the other sugar binders showed lower Carr index and Hausner ratio values (thus exhibiting better flowability and lower cohesiveness) than the original powders, whereas those of the carboxymethyl cellulose agglomerates were higher. These findings indicate that the physical and structural properties of gum powders can be greatly improved according to the type of gum and sugar solution used in the agglomeration process.

scholarly journals Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2073-2081
Author(s):  
A.H. Ismail ◽  
S. Wongsakul ◽  
Ismail-Fitry M.R. ◽  
Rozzamri A. ◽  
M. Mat Yusoff
Keyword(s):  
Physical Properties ◽  
Xanthan Gum ◽  
Palm Olein ◽  
Guar Gum ◽  
Value Added ◽  
Ice Cream ◽  
Antioxidant Compounds ◽  
Sensory Acceptance ◽  
Ice Creams ◽  
Red Palm Olein

Red palm olein (RPOL) is rich in nutritional and antioxidant compounds including carotenoids, tocopherols, and tocotrienols which makes it beneficial in food applications. However, to maintain the colloidal stability of RPOL in ice cream is challenging. Therefore, this study was carried out to formulate value-added ice creams supplemented with RPOL (0.1-5.0% w/w) in combination with guar gum (GG; 0.0-0.4% w/w) or xanthan gum (XG; 0.0-0.4% w/w) as stabilizers. Physical properties and sensory acceptance of these ice creams were determined in comparison with selected commercial ice cream samples (CM-ice creams). Ice cream with 0.1% RPOL and 0.4% guar gum resembled CM-ice creams in terms of viscosity (9.08±0.05 Pa.s.), hardness (3.59±3.12 kg), and amount of melted ice cream/30 min (62.00±2.83%). Meanwhile, ice cream with 0.1% RPOL and 0.4% xanthan gum was similar with CM-ice creams in their viscosity (9.19±0.04 Pa.s.) and hardness (0.60±0.25 kg), yet was relatively lower in the amount of melted ice cream/30 min (33.46±5.06%). All ice creams appeared red and yellow due to the presence of RPOL, and the colour intensity was enhanced with the presence of the stabilizers. The RPOL-based ice creams displayed lower score in sensory properties than those of CM-ice creams, thus highlighted the necessary attributes that need to be improved in future studies.

Design and Synthesis of Novel Side-Chain Polyquinolines and Polyimides for Second-Order Nonlinear Optics

1995 ◽  
Vol 413 ◽  
Author(s):  
A. K-Y. Jen ◽  
T.-A. Chen ◽  
Y.-M. Cai
Keyword(s):  
Nonlinear Optics ◽  
Physical Properties ◽  
Nonlinear Optical ◽  
Temporal Stability ◽  
Second Order ◽  
Side Chain ◽  
Design And Synthesis ◽  
Novel Approaches ◽  
Dipole Alignment

ABSTRACTNovel approaches to second-order nonlinear optical (NLO) side-chain polyquinolines and polyimides are described. The syntheses and the characterization of the polymers are detailed. The electro-optical coefficients (r33), temporal stability of dipole alignment, and other physical properties of the NLO polymers are presented.

scholarly journals Application of Alkaline Pulping to Pruned Branches of Citrus limon from Sudan

2021 ◽  
Vol 18 (7) ◽  
Author(s):  
Tarig KHIDER ◽  
Safaa OMER ◽  
Osman ELZAKI ◽  
Salaheldin MOHIELDIN ◽  
Suhair SHOMEINA
Keyword(s):  
Physical Properties ◽  
Guar Gum ◽  
Raw Materials ◽  
Environmental Issues ◽  
Strength Properties ◽  
Kappa Number ◽  
Chemical Components ◽  
Cooking Methods ◽  
Citrus Limon ◽  
Alkaline Pulping

This study aims to utilize the pruned branches of Citrus limon in pulping with alkaline pulping methods and to determine the suitability of guar gum to improve the strength properties of pulps and limitations of cutting trees for environmental issues and utilization of lemon branches as horticultural residues. These branches’ physical properties exhibited high medium density and very low percentages of bark to wood ratio. The whole chemical components of these raw materials indicated the suitability to a pulp with alkaline cooking methods. In addition, alkaline sulfite anthraquinone with methanol methods gave excellent screened yield (60.1 %), negligible rejects, bleachable Kappa number 19.5, and best strength properties, especially tensile and strengths. Alkaline sulfite with anthraquinone gave excellent screened yield with a small percentage of rejects and bleachable Kappa number. On the other hand, soda cooking produced pulps with acceptable yield (41.9 %), rejects (3 %), and suitable strengths. The soda anthraquinone pulping methods produced pulp with good yields (56 - 59.7 %). Obviously, anthraquinone’s effect in preserving carbohydrates, specifically hemicelluloses, increases the yields and strengths. Guar gum improved pulps’ physical properties when added during beating with (0.25 % on oven-dry Soda-AQ pulps). It clears Citrus limon branches’ suitability with an age of 2 years in cooking with all alkaline pulping methods applied.

scholarly journals FORMULATION AND OPTIMIZATION OF NATURAL GUM BASED EXTENDED RELEASE TABLETS OF LOSARTAN USING D-OPTIMAL MIXTURE DESIGN

2021 ◽  
pp. 214-220
Author(s):  
BATUL SAIFEE ◽  
PRAKASH K. SONI ◽  
SURESH K. PASWAN ◽  
T. R. SAINI
Keyword(s):  
Drug Release ◽  
Sustained Release ◽  
Physical Properties ◽  
Xanthan Gum ◽  
Extended Release ◽  
Guar Gum ◽  
Mixture Design ◽  
Matrix Tablets ◽  
Losartan Potassium ◽  
Extended Release Tablet

Objective: Losartan potassium is one of the widely prescribed antihypertensive drugs administered orally and its extended-release tablet formulations are essentially required for the long-acting effect at reduced dosage frequency. The present research was aimed for the development and optimization of an extended-release tablet of losartan potassium, exploring natural gums, i.e., xanthan gum and guar gum as drug release modifiers. Methods: The tablet formulation was prepared by wet granulation method and the formulation optimization was done by D-optimal mixture design using Design Expert® software. The independent variables studied were xanthan gum (X1), guar gum (X2) and lactose (X3) taking various combinations of the total amount of gum and ratio of xanthan gum to guar gum under the given constraint range. The dependent (response) variables studied were % drug release in 1h (Y1), 4h (Y2), 7h (Y3) and 10h (Y4). The developed tablets were evaluated for physical properties, i.e., hardness, friability, weight variation as well as the in vitro drug release profiles. For optimization studies, the polynomial equations and response surface plots were generated and the optimized formulation was selected on the basis of maximum desirability value. Results: The developed tablet formulation was found to possess all physical properties within the desired range and showed sustained release profile with ~80% drug release in 10 h duration. The model fitting studies demonstrated best fit in the zero-order model and the slope value of Korsmeyer–Peppas plot was ˃0.89, suggesting case II transport as a drug release mechanism. Conclusion: The findings suggested that natural gums-based matrix tablets of losartan could be successfully developed and natural gums can be explored as platform technology as release retardants and in the development of sustained-release matrix tablets of other drugs.

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