Six healthy non-obese male subjects were given three test meals containing 100 g carbohydrate and 1.5 g soluble paracetamol, supplemented on one occasion with 10 g guar gum and on another with 10 g sugarbeet fiber. A further six subjects were given the same test meal supplemented on one occasion with 10 g soya-bean-cotyledon fibre and on another, 5 g glucomannan. Venous blood samples were taken...

the aim of this work was to optimize the coagulation-flocculation (cf) process applied tomunicipal wastewaters (ww). optimization of cf was performed to minimize chemical oxygen demand(cod), turbidity, sludge produced, and some metals in sludge. a box-behnken design was used to evaluate the effects and interactions of three factors such as type of biopolymer (guar, mesquite seed gum and opuntia...

introduction: cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. the textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. in fact, the structural protein to produce bread, cakes, muffins and biscuits is called gluten and the absence of gluten due to...

BACKGROUND Guar galactomannan is a plant polysaccharide with extensive applications in food, paper, textile and petroleum industries. The main advantages for using guar are its low cost, easy availability and capacity to form viscous solutions and gels at low concentration. Additionally, chain architecture of guar galactomannan can be selectively modified to tailor properties of guar formulatio...

Purpose: To study the mechanical and dynamic swelling properties of grewia gum, evaluate its compression behaviour and determine the effect of drying methods on its properties. Methods: Compacts (500 mg) of both freeze-dried and air-dried grewia gum were separately prepared by compression on a potassium bromide (KBr) press at different pressures and subjected to Heckel analysis. Swelling studie...

abstract: this paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). the basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. viscosity measuremen...

This study describes the effect of Guar gum and chitosan on formulation of mucoadhesive drug delivery system of itraconazole. Mucoadhesive strength, Drug content, Hardness, Friability, Weight variation, Moisture content and accelerated stability studies were performed to study the effect of polymers on prepared mucoadhesive tablets. Results of the present study clarified the potential of guar g...

in this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (wpc) and different levels of guar and xanthan gums in the furmolation were evaluated.wpc at three levels ;25 , 50 and 75 % , guar gum at two levels ; 0.1 and 0.3 % , and xanthan gum at two levels ; 0.1 and 0.15 % , were considered a...

The rheological behavior of galactomannans in concentrated solutions was examined by using dynamic viscoelasticity measurements. Concentrated solutions of three galactomannans, guar gum, tara gum, and locust bean gum were prepared with an ionic liquid 1-butyl-3-methylimidazolium chloride as the solvent. Each galactomannan solution showed angular frequency dependence curves of the storage modulu...