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

Table 1 Physicochemical properties of different plant gums

Plant gum	Bulk density (g/mL)	Tapped density (g/mL)	True density (g/cm³)	Compressibility index (%)	Angle of repose (°)
Air- dried Grewia gum^a	0.160±0.00	0.200±0.01	2.0±0.01	20.20±1.20	30.40±0.50
Freeze- dried Grewia gum^a	0.140±0.00	0.170±0.01	1.7±0.01	21.40±0.84	32.60±1.03
Guar gum^b	0.474±0.06	0.546±0.05	-	13.05±0.7	19.24±0.05
Dioclea gum^b	0.564±0.05	0.706±0.01	-	20.14±0.2	25.36±0.1
Reflexa gum^b	0.174±0.06	0.225±0.05	-	22.75±0.5	27.30±0.06
Afzelia Africana^c	0.610 ± 0.05	0.710 ± 0.00	1.7	14.08	10.61 ± 1.17
Tragacanth^c	0.640 ± 0.00	0.740 ± 0.01	-	13.51	21.77 ± 2.74
Gum Arabic^d	0.61	0.86		28.42	-
Mangifera gum^d	0.74	0.92	-	19.56	26.75

^a Nep and Conway [19]; ^b Builders et al. [20]; ^c Martins et al. [21]; ^d Kumar Singh et al. [15].

ISSN: 2661-801X