Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index

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dc.authorid0000-0002-1865-661X
dc.authorid0000-0003-1639-4641
dc.authorid0000-0002-8190-2406
dc.authorscopusid23485442200
dc.authorscopusid56150184500
dc.authorscopusid53877371400
dc.authorscopusid35890181300
dc.authorscopusid7801322728
dc.authorwosidKaraman, Safa/A-1673-2016
dc.authorwosidDOGAN, Mahmut/M-6342-2015
dc.contributor.authorKaraman, Safa
dc.contributor.authorKesler, Yusuf
dc.contributor.authorGöksel, Meryem
dc.contributor.authorDoğan, Mahmut
dc.contributor.authorKayacier, Ahmed
dc.date.accessioned2022-05-11T14:46:47Z
dc.date.available2022-05-11T14:46:47Z
dc.date.issued2014
dc.departmentMeslek Yüksekokulları, Çorlu Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractIn this study, rheological and some physicochemical characteristics of some commercial hydrocolloids were determined. Principal component analysis and viscous synergism index (I-v) were used for the characterization of gums. Specific gravity and pH values of hydrocolloids were in the range of 0.431-1.010 and 5.470-9.830, respectively. Power law model was used to describe the viscous flow behavior of hydrocolloids. In general, hydrocolloids exhibited significant differences in many physicochemical characteristics (p < 0.05). When used individually, xanthan gum showed the highest K (5.131 Pa s(n)) compared to others. The highest K value was calculated to be 11.570 Pa s(n) for xanthan and guar gum mixture, which shows a synergistic interaction (I-v = 0.866), while the lowest was for tara and guar gum mixture (0.212 Pa s(n)), which shows an antagonistic interaction (I-v = 0.459). The n values were in the range of 0.118-0.816 and 0.098-0.619 for sole and mixture hydrocolloids, respectively. Nine physiochemical and rheological variables were reduced to two independent principal components, which accounted for 88.42% of the total variance. Moisture, pH, water holding capacity, oil holding capacity, and ash resulted in the most effective variables for the PC1 while specific gravity, consistency coefficient, and flow behavior index were useful to define the PC2.
dc.identifier.doi10.1080/10942912.2012.675612
dc.identifier.endpage1667
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-84899791538
dc.identifier.scopusqualityQ2
dc.identifier.startpage1655
dc.identifier.urihttps://doi.org/10.1080/10942912.2012.675612
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10367
dc.identifier.volume17
dc.identifier.wosWOS:000335213200001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKesler, Yusuf
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectPCA
dc.subjectRheology
dc.subjectGuar
dc.subjectHydrocolloid
dc.subjectSynergism
dc.subjectLocust Bean Gum
dc.subjectMixed Gels
dc.subjectBehavior
dc.subjectMicrostructure
dc.subjectTemperature
dc.subjectCarrageenan
dc.subjectQuality
dc.titleRheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index
dc.typeArticle

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