Investigation of the Properties of Guar Gum after Ultrasonic Exposure at Different Acidity of Aqueous Solutions

Introduction: The application of guar gum in the food industry for creating low-calorie products enables the preservation of structural characteristics similar to traditional counterparts. Various electrophysical methods, including ultrasound, are utilized to simulate viscosity and stabilize the product’s texture. However, the effect of ultrasound on the stabilization of guar gum remains poorly understood.

Purpose: To investigate the effect of ultrasonic treatment on the properties of polysaccharide (guar gum) for its potential use in the production of food products with stable texture, such as jelly marmalade, pastilles, marshmallows, meat and fish jellies, puddings, and ice cream.

Materials and Methods: The study focused on the samples of aqueous solutions containing guar gum, with purified water used as the solvent at a ratio of 1:100. The samples underwent ultrasonic treatment for varying durations and pH levels. The behavior of guar gum in the aqueous medium under ultrasound at different pH values (3.9, 7.0, and 9.0) was analyzed. Key parameters such as viscosity, active acidity, temperature, and transparency (transmittance, T %) were measured using standard methods. Data analysis, including regression analysis, was performed using Statistica 12 software. The descriptor-profile method was employed to assess organoleptic properties.

Results: The study on the aqueous medium with guar gum, focusing on «active acidity» and «viscosity,» revealed a shift towards the neutral pH range, regardless of the initial pH. At ultrasound intensities up to 50 W/cm² for no more than 3 minutes, the aqueous medium with guar gum maintained its stabilizing properties with minimal loss of viscosity. Samples in a neutral medium exhibited a denser particle arrangement compared to those in acidic and alkaline media.

Conclusion: The investigation into the effect of ultrasound on the properties of guar gum in aqueous media demonstrated that both the size and density of guar gum particles decreased with increasing treatment duration and ultrasound intensity. This study provides insights into optimizing the use of guar gum for enhancing the texture stability of various food products.

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