Abstract

The main objective of this work was to study rheological properties of Yanang (Tiliacora triandra) solution; a kind of food that derived from plants is being widely used in many countries in South East Asia and East Asia. Experiments were conducted to evaluate the impact of temperature on the viscosity and then build rheological curves of products. The results showed that viscosity of Yanang solutions changes with temperature in the shear - thinning models. These solutions formed gel at low temperature and gel strength can be improved by adjusting pH and adding Ca2+ due to the presence of uronic axit residues on the backbone of Yanang gums.