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|Title: ||Rheological properties of aqueous cashew tree gum solutions|
|Authors: ||Opoku-Ameyaw, K.|
Ellis, William Otto
Oldham, J. H.
Amoah, F. M.
Gyedu- Akoto, E.
|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|
|Appears in Collections:||College of Science|
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