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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9710

Title: Rheological properties of aqueous cashew tree gum solutions
Authors: Gyedu- Akoto, E.
Opoku-Ameyaw, K.
Ellis, William Otto
Oldham, J.H.
Amoah, F.M.
Oduro, I.
Keywords: viscosities
cashew gum
gelation properties
Rheological properties
Issue Date: Oct-2007
Publisher: Scientific Research and Essay
Citation: Scientific Research and Essay Vol. 2 (10), pp. 458-461, October 2007 Available online at http://www.academicjournals.org/SRE ISSN 1992-2248 © 2007 Academic Journals
Abstract: The rheological properties (gel and flow properties) of cashew gum (CG) collected from four cashew growing districts (Sampa, Wenchi, Bole and Jirapa) in Ghana were studied to help promote the utilization of cashew gum in the food industry. The gum was collected from trees of two age groups, those that are 10 years and below and those above 10 years. Gelation properties of CG showed that the gum gelled at a high concentration of 80% and rapidly dissolved at 80°C. Viscosities of aqueous gum solutions at concentrations of 1.0, 2.5, 5.0 and 10% were studied with measurements adopted at 25 and 70°C. Viscosity increased with concentration while an increase in temperature reduced the viscosity. The CG from mature cashew trees (above 10 years) was found to be more viscous than that from younger trees (10 years and below). However, CG from different cashew growing districts did not differ significantly. Gum produced during the rainy season was less viscous than that produced in the dry season. Viscosities of gum reduced slightly after 6 and 12 months storage. The study showed that location, maturity and storage has no significant effects on the viscosity of cashew gum.
Description: This Article was published by Scientific Research and Essay Vol. 2 (10), pp. 458-461, October 2007 Available online at http://www.academicjournals.org/SRE ISSN 1992-2248 © 2007 Academic Journals
URI: http://hdl.handle.net/123456789/9710
Appears in Collections:College of Science

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