Rheological effect of gum addition to hot pepper–soybean pastes

다국어 초록 (Multilingual Abstract)

<P>Summary</P><P>The effect of four different gums [carboxylmethylcellulose (CMC), guar gum, hydroxypropylmethylcellulose (HPMC) and tara gum] at 0.5% concentration on rheological properties of fermented hot pepper–soybean paste (HPSP) was evaluated in steady and dynamic shear. HPSP–gum mixture samples at 25 °C are highly shear thinning fluids with high yield stresses. All gums increased the consistency index (<I>K</I>) and apparent viscosity (<I>η</I><SUB>a,100</SUB>) of HPSP. Apparent viscosity of all samples obeyed the Arrhenius temperature relationship. Dynamic moduli (<I>G</I>′, <I>G</I>′′ and <I>η</I>*) values of HPSP–gum mixtures were higher than those of HPSP with no added gum over most of the frequency range. Dynamic moduli, <I>K</I> and η<SUB>a,100</SUB> values were increased in the presence of gums, and increased in the following order: control < CMC < guar gum < tara gum < HPMC. The Cox–Merz rule did not describe the relationship between dynamic (<I>η</I>*) and steady shear viscosities (<I>η</I><SUB>a</SUB>) for all samples.</P>