Influence of temperature, pH and salts on rheological properties of bitter almond gum
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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This study focuses on the rheological properties of bitter almond gum (BAG) exudate at different shear rates, concentrations, temperatures, pH, and in the presence of various salts. Rheological data fitted with the Power law model revealed that BAG solutions exhibit non-Newtonian, shear thinning behavior without thixotropic effects at all tested concentrations and temperatures. Apparent viscosity of BAG solutions increased with the increasing gum concentrations and decreased with the increasing shear rate at a specified temperature. The viscosity reached a maximum value at pH 7 and it decreased at lower and higher pH values. Salts caused a reduction in viscosity. Comparatively, CaCl 2 had a more pronounced effect than NaCl at a similar concentration. All treatments had significant effects on rheological parameters.
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