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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Karaman S., Kesler Y., GÖKSEL SARAÇ M. , DOĞAN M., Kayacier A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.17, no.8, pp.1655-1667, 2014 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 8
  • Publication Date: 2014
  • Doi Number: 10.1080/10942912.2012.675612
  • Page Numbers: pp.1655-1667


In 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.