Rheological properties of high‐pressure treated xanthan gum and guar gum blend solutions: A response surface approach

Abstract

In this research, the impact of pressurization (300–600 MPa) on the oscillatory rheology of a blend of xanthan gum (XG) and guar gum (GG) in solution (XG/GG) was examined at a selected gum concentration using a response surface methodology. Three independent variables pressure (0.101–600 MPa) concentration (0.75%–1.25%), and temperature (40–70°C)—were employed to maximize the dynamic moduli (G′, G″, and η*) of the blend solutions. The developed model suggested that all the linear, two quadratics (concentration and temperature), and two interactions (concentration‐pressure and concentration‐temperature) terms were significant (p < 0.05) for the dynamic moduli (R2 = 0.99) with insignificant lack‐of‐fit. The pressure‐induced mechanical rigidity was found to be higher when compared with the heat‐treated solutions, which requires further comprehensive structural assessment to endorse the order–disorder transition produced by high pressure. The superposition principles correlating time–temperature and time–pressure adequately fit the pressurized blend solutions.Practical applicationsThe influence of high‐pressure on a blend of gum containing xanthan and guar has industrial significance by improving the structure/texture, and consistency of food products. The synergic action of gums enables them to act as a fat replacer and texture modifier in HP‐treated foods for special needs, in particular dysphagia diets.