Changes of Dynamic Viscoelastic Properties of Tamarind Gum Aqueous Solutions

Tamarind gum was obtained from the seeds of Tamarindus indica. It was rich in polysaccharide (79.96%) and protein (13.46%) contents. In this work, the dynamic viscoelastic properties of tamarind gum aqueous solutions were investigated with a Haake Rheometer RS75 as a function of gum concentration and temperature. Four types of sample solution systems: a dilute solution, a concentrated solution, a weak gelled system, and a gelled like system were observed. The effect of concentration showed that the typical shape of the mechanical spectra for the dilute solution occurred for 2.30 wt% and the gelled like behaviour arose for the higher concentration (>= 7.05 wt%) as measured at 25 degrees C. While the effect of temperature on the dynamic viscoelastic properties of tamarind gum solution (6.91wt%) showed that the gum solution behaved the weak gelled system (25 degrees C) and subsequently gelled like system (>= 30 degrees C).