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Título : | Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition | Autor : | Galmarini, Mara Virginia Baeza, Rosa Sánchez, Virginia Estela Zamora, María Clara Chirife, Jorge |
Palabras clave : | VISCOSIDAD; TREHALOSA; SUCROSA; GOMA GUAR | Fecha de publicación : | 2011 | Editorial : | Elsevier | Cita : | Galmarini, M.V., et al. Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition [en línea]. LWT - Food Science and Technology. 2011, 44 doi:10.1016/j.lwt.2010.04.021 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14992 | Resumen : | Abstract: The viscosity of trehalose and sucrose solutions was measured and compared as well as the effect of adding guar gum. Viscosity measurements of trehalose and sucrose solutions were performed in the range 20e45 g/100 g; 0.1 g guar gum/100 g was added in mixed systems. Viscosity of trehalose or sucrose solutions was measured at 20, 27 and 34 C. Trehalose solutions had always a higher viscosity than sucrose, with the biggest difference (p < 0.001) in the range 30-45 g/100 g. Addition of guar gum revealed a synergistic effect with both disaccharides, particularly for trehalose. Viscosity dependence on temperature was also analyzed by calculating activation energies for all systems studied. | URI : | https://repositorio.uca.edu.ar/handle/123456789/14992 | ISSN : | 0023-6438 | Disciplina: | INGENIERIA EN ALIMENTOS | DOI: | 10.1016/j.lwt.2010.04.021 | Derechos: | Acceso abierto |
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