Rheological characteristics of arabic gum in combination with guar and xanthan gum using response surface methodology: Effect of temperature and concentration

A rheological characterization of combination guar and xanthan gum with 20 kg/100 kg sample arabic gum was performed at 20 to 80 degrees C by the application of the response surface methodology using an advanced controlled rate rheometer. The guar and xanthan gum concentrations employed were 0.25- 1.25 kg/100 kg sample. The flow of both combinations was adequately described by Herschel-Bulkley model over the shear rate range of 0-500 s(-1). The combination of arabic-guar exhibited shear-thinning behavior while arabic-xanthan combination behaved as a dilatants fluid with yield stress. A quadratic model developed for rheological parameters met all the criteria of good fit and provided useful information. It was observed that temperature and concentration affected yield stress, consistency coefficient and apparent viscosity (P < 0.05) of gum combinations however, flow behavior index did not. The concentration of gum significantly (P < 0.05) affected all the rheological parameters and temperature was the least. Addition of arabic gum significantly ( P < 0.05) reduced rheological properties of both guar and xanthan gum.