The effect of a palatable granulated guar-gum preparation (10 g twice daily) was studied in obese subjects. The acute effect of a single dose of guar gum to reduce the peak postprandial whole blood glucose levels (about 10%) was verified. Following long-term treatment, a further reduction was seen in the obese subjects with the highest postprandial glucose levels. Since the postprandial plasma ...

Abstract Recent research efforts have focused on replacing expensive imported genetically modified soybean meal (GM SBM) as a protein source in animal diets with guar characterized by similar nutritional characteristics, which could improve meat quality. The aim of this study was to determine the effect fed pigs carcass quality and content major nutrients fatty acids longissimus lumborum (LL) m...

Viscous polysaccharides reduce intestinal absorption of glucose and diminish postprandial hyperglycemia. However, it is unknown whether viscous fiber also inhibits absorption of nutrients under conditions of enteric feeding. Therefore, we measured the absorption rates of nutrients in miniature pigs by perfusing a 150-cm length of jejunum with 8.37 kJ/min of the three following enteral diets: an...

the objective of the present study was to design an oral controlled drug delivery system for sparingly soluble diclofenac sodium (dcl) using guar gum as triple-layer matrix tablets. matrix tablet granules containing 30% (d1), 40% (d2) or 50% (d3) of guar gum were prepared by the conventional wet granulation technique. matrix tablets of diclofenac sodium were prepared by compressing three layers...

in this study, wasinvestigated the effect of two thickening agents, carboxymethyl cellulose (cmc) and guar on the rheological properties of set fruit yogurt. viscoelastic modulus (g' , g'), apparent viscosity and complex viscosity increased and loss factor decreased by increasing carboxymethyl cellulose and guar content up to 0.2% and 0.06% respectively. however, in the concentrations...

Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pecti...

Guar Gum is a natural polysaccharide that, due to its physicochemical properties, is extensively investigated for biomedical applications as a matrix for modified drug delivery, but it is also used in the food industry as well as in cosmetics. A commercial sample of Guar Gum was sonicated for different periods of time, and the reduction in the average molecular weight was monitored by means of ...

the effects of some synthetic sweeteners on the rheological and physical properties of guar gum in dilute solutions were investigated.measurements include the determination of intrinsic viscosity and the particle size, surface weighted mean [d3, 2], volume weighted mean [d4,3] and specificsurface area ofguar gum andsyntheticsweeteners mixtures. the concentration of these sweeteners were 0, 0.1,...