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Table 1 Physicochemical properties of different plant gums

From: Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed

Plant gum Bulk density (g/mL) Tapped density (g/mL) True density (g/cm3) Compressibility index (%) Angle of repose (°)
Air- dried Grewia guma 0.160±0.00 0.200±0.01 2.0±0.01 20.20±1.20 30.40±0.50
Freeze- dried Grewia guma 0.140±0.00 0.170±0.01 1.7±0.01 21.40±0.84 32.60±1.03
Guar gumb 0.474±0.06 0.546±0.05 - 13.05±0.7 19.24±0.05
Dioclea gumb 0.564±0.05 0.706±0.01 - 20.14±0.2 25.36±0.1
Reflexa gumb 0.174±0.06 0.225±0.05 - 22.75±0.5 27.30±0.06
Afzelia Africanac 0.610 ± 0.05 0.710 ± 0.00 1.7 14.08 10.61 ± 1.17
Tragacanthc 0.640 ± 0.00 0.740 ± 0.01 - 13.51 21.77 ± 2.74
Gum Arabicd 0.61 0.86   28.42 -
Mangifera gumd 0.74 0.92 - 19.56 26.75
  1. a Nep and Conway [19]; b Builders et al. [20]; c Martins et al. [21]; d Kumar Singh et al. [15].