Rheological Characterization of Binary Combination of Gleditsia triacanthos Gum and Tapioca Starch

References

• Breuninger, W.F.; Piyachomkwan, K.; Sriroth, K. Tapioca/Cassava starch: Production and Use. In Starch, Chemistry, and Technology, 3rd Ed.; Bemiller, J.; Whistler, R.; Academic Press: New York, NY, 2009.
   Google Scholar
• López-Franco, Y.L.; Cervantes-Montaño, C.I.; Martínez-Robinson, K.G.; Lizardi-Mendoza, J.; Robles-Ozuna, L.E. Physicochemical Characterization and Functional Properties of Galactomannans from Mesquite Seeds (Prosopsis spp.). Food Hydrocolloids 2013, 30(2), 656–660.
   Web of Science ®Google Scholar
• McCleary, B.V.; Clark, A.H.; Dea, I.C.M.; Rees, D.A. The Fine Structures of Carob and Guar Galactomannans. Carbohydrate Research 1985, 139(C), 237–260.
   Web of Science ®Google Scholar
• Sittikijyothin, W.; Torres, D.; Gonçalves, M.P. Modelling the Rheological Behaviour of Galactomannan Aqueous Solutions. Carbohydrate Polymers 2005, 59(3), 339–350.
   Web of Science ®Google Scholar
• Wu, Y.; Li, W.; Cui, W.; Eskin, N.A.M.; Goff, H.D. A Molecular Modeling Approach to Understand Conformation–Functionality Relationships of Galactomannans with Different Mannose/Galactose Ratios. Food Hydrocolloids 2012, 26(2), 359–364.
   Web of Science ®Google Scholar
• Srivastava, M.; Kapoor, V.P. Seed Galactomannans: An Overview. Chemistry & Biodiversity 2005, 2(3), 295–317.
   PubMed Web of Science ®Google Scholar
• Vieira, Í.G.P.; Mendes, F.N.P.; Gallão, M.I.; de Brito, E.S. NMR Study of Galactomannans from the Seeds of Mesquite Tree (Prosopis Juliflora [Sw] DC). Food Chemistry 2007, 101(1), 70–73.
   Web of Science ®Google Scholar
• Mazzini, M.N.; Cerezo, A.S. The Carbohydrate and Protein Composition of the Endosperm, Embryo, and Testa of the Seed of Gleditsia Triacanthos. Journal of Science Food Agriculture 1979, 30(9), 881–891.
   Web of Science ®Google Scholar
• Sciarini, L.S.; Maldonado, F.; Ribotta, P.D.; Pérez, G.T.; León, A.E. Chemical Composition and Functional Properties of Gleditsia Triacanthos Gum. Food Hydrocolloids 2009, 23(2), 306–313.
   Web of Science ®Google Scholar
• Bourbon, A.I.; Pinheiro, A.C.; Ribeiro, C.; Miranda, C.; Maia, J.M.; Teixeira, J.A.; Vicente, A.A. Characterization of Galactomannans Extracted from Seeds of Gleditsia Triacanthos and Sophora Japonica Through Shear and Extensional Rheology: Comparison with Guar Gum and Locust Bean Gum. Food Hydrocolloids 2010, 24(2–3), 184–192.
   Web of Science ®Google Scholar
• Cengiz, E.; Dogan, M.; Karaman, S. Characterization of Rheological Interactions of Gleditsia Triacanthos Gum with Some Hydrocolloids: Effect of Hydration Temperature. Food Hydrocolloids 2013, 32(2), 453–462.
   Web of Science ®Google Scholar
• Chaisawang, M.; Suphantharika, M. Pasting and Rheological Properties of Native and Anionic Tapioca Starches As Modified by Guar Gum and Xanthan Gum. Food Hydrocolloids 2006, 20(5), 641–649.
   Web of Science ®Google Scholar
• Adamu, A.; Jin, Z.Y. Effect of Chemical Agents on Physical and Rheological Properties of Starch-Guar Gum Extrudates. International Journal of Food Properties 2002, 5(2), 261–275.
   Web of Science ®Google Scholar
• Ahmed, J.; Ramaswamy, H.S.; Ngadi, M.O. Rheological Characteristics of Arabic Gum in Combination with Guar and Xanthan Gum Using Response Surface Methodology: Effect of Temperature and Concentration. International Journal of Food Properties 2005, 8, 179–192.
   Web of Science ®Google Scholar
• Karaman, S.; Kesler, Y.; Göksel, M.; Dogan, M.; Kayacier, A. Rheological and Some Physicochemical Properties of Selected Hydrocolloids and Their Interactions with Guar Gum: Characterization Using Principal Component Analysis and Viscous Synergism Index. International Journal of Food Properties 2014, 17(8), 1655–1667.
   Web of Science ®Google Scholar
• Chantaro, P.; Pongsawatmanit, R. Influence of Sucrose on Thermal and Pasting Properties of Tapioca Starch and Xanthan Gum Mixtures. Journal of Food Engineering 2010, 98(1), 44–50.
   Web of Science ®Google Scholar
• Seetapan, N.; Fuongfuchat, A.; Gamonpilas, C.; Methacanon, P.; Pongjaruwat, W.; Limparyoon, N. Effect of Modified Tapioca Starch and Xanthan Gum on Low Temperature Texture Stability and Dough Viscoelasticity of a Starch-Based Food Gel. Journal of Food Engineering 2013, 119(3), 446–453.
   Web of Science ®Google Scholar
• Cerqueira, M.A.; Pinheiro, A.C.; Souza, B.W.S.; Lima, Á.M.P.; Ribeiro, C.; Miranda, C.; Teixeira, J.A.; Moreira, R.A.; Coimbra, M.A.; Gonçalves, M.P.; Vicente, A.A. Extraction, Purification, and Characterization of Galactomannans from Non-Traditional Sources. Carbohydrate Polymers 2009, 75(3), 408–414.
   Web of Science ®Google Scholar
• Steffe, J.F. Rheological Methods in Food Process Engineering. Freeman Press: East Lansing, MI, 1996; 358–360 pp.
   Google Scholar
• Gunasekaran, S.; Ak, M.M. Dynamic Oscillatory Shear Testing of Foods—Selected Applications. Trends in Food Science & Technology 2000, 11(3), 115–127.
   Web of Science ®Google Scholar
• Rao, M.A.; Cooley, H.J.; Vitali, A.A. Flow Properties of Concentrated Juices at Low Temperatures. Food Technology—Chicago, 1984, 38, 113–119.
   Web of Science ®Google Scholar
• Ibarz, A.; Vicente, M.; Graell, J. Rheological Behaviour of Apple Juice and Pear Juice and Their Concentrates. Journal of Food Engineering 1987, 6(4), 257–267.
   Google Scholar
• Toǧrul, H.; Arslan, N. Mathematical Model for Prediction of Apparent Viscosity of Molasses. Journal of Food Engineering 2004, 62(3), 281–289.
   Web of Science ®Google Scholar
• Choi, D.W.; Chang, Y.H. Steady and Dynamic Shear Rheological Properties of Buckwheat Starch-Galactomannan Mixtures. Preventive Nutrition and Food Science 2012, 17(3), 192–196.
   PubMedGoogle Scholar
• Yoo, D.; Kim, C.; Yoo, B. Steady and Dynamic Shear Rheology of Rice Starch-Galactomannan Mixtures. Starch 2005, 57(7), 310–318.
   Web of Science ®Google Scholar
• Kim, W.W.; Yoo, B. Rheological and Thermal Effects of Galactomannan Addition to a Corn Starch Paste. LWT–Food Science and Technology 2011, 44(3), 759–764.
   Web of Science ®Google Scholar
• Choi, H.M.; Yoo, B. Rheology of Mixed Systems of Sweet Potato Starch and Galactomannans. Starch 2008, 60, 263–269.
   Web of Science ®Google Scholar
• Shi, X.; BeMiller, J.N. Effects of Food Gums on Viscosities of Starch Suspensions During Pasting. Carbohydrate Polymers 2002, 50(1), 7–18.
   Web of Science ®Google Scholar
• Sudhakar, V.; Singhal, R.S.; Kulkarni, P.R. Starch-Galactomannan Interactions: Functionality and Rheological Aspects. Food Chemistry 1996, 55(3), 259–264.
   Web of Science ®Google Scholar
• Whistler, R.; BeMiller, J. Carbohydrate Chemistry for Food Scientists; Eagan Press: St Paul, MN, 1997.
   Google Scholar
• Lai, L.S.; Liu, Y.L.; Lin, P.H. Rheological/Textural Properties of Starch and Crude Hsian-Tsao Leaf Gum Mixed Systems. Journal of the Science of Food and Agriculture 2003, 83(10), 1051–1058.
   Web of Science ®Google Scholar