earticle

영어

Dynamic rheological properties of hot pepper-soybean paste (HPSP) samples mixed with guar gum and xanthan gum were evaluated at different storage temperatures (5, 15, and 25℃) by using a dynamic rheometer. Magnitudes of storage modulus (G'), loss modulus (G"), and complex viscosity (?2) in the HPSP-gum mixtures increased with an increase in storage temperature from 5 to 25℃. After 3-month storage at 5 and 15″ there were no significant changes in dynamic rheological properties. The increase in dynamic moduli (G', G", and ?2) with storage temperature is less pronounced at HPSP-xanthan gum mixtures in comparison to HPSP-guar gum mixtures. The slopes of G' (0.16-0.18) of HPSP-guar gum mixtures at 3-month storage were much higher than that (0.10) at 0-month storage, indicating that the elastic properties of the HPSP-guar gum mixtures can be decreased after 3-month storage. However, there were not much differences between the slopes of G' in HPSP-xathan gum mixtures. Xanthan gum was observed to be better structure stabilizer for HPSP during storage.