Samples were frozen in a freezer at −38 °C for a 20 h period, and then thawed

at room temperature. Oscillatory rheological trials were carried out on the samples before and after freezing/thawing. Samples were placed between two CaF2 windows (Harrick model WFD-U25, U.S.A.), separated see more by a 6 μm spacer (Harrick model MSP-6-M25, U.S.A.). Infrared spectra were measured with an NEXUS 670 FT-IR spectrometer (Nicolet, U.S.A.) purged with nitrogen (5 L/min). To obtain a high signal-to-noise ratio, 256 interferograms were averaged for each spectrum with a resolution of 4 cm−1 in the range of 3000-1200 cm−1, with 256 scans with resolution of 4 cm−1. The spectra subtraction was performed considering that the region between 2500 and 1800 cm−1 should be flattened consequently obtaining the polyol and guar absorptions independently. The influence of guar over the polyol was also taken into account doing a second type of subtraction from the system poyol, guar and water minus guar and water. From this result we search for the influence of guar on complex system. The baseline correction was also applied at both

regions I and II and smoothing tools applied was Savisky-Golay with 25 points. The results for the dependence of G′ and G″ on frequency (fit to the power law) before and after freezing were compared by Tukey’s test at a level of significance of 5%, using the statistical software Minitab GSK126 purchase 15 (MINITAB, State College – PA, USA). Fig. 1 shows the variation in apparent viscosity with shear rate of guar gum solutions containing maltitol, sorbitol and xylitol in different concentrations. The effect of the polyols on the apparent viscosity of the solutions varied as a function of the gum concentration. In the systems containing 0.1 and 0.5 g/100 g guar gum, the apparent viscosity of all the solutions increased

with the polyol concentration, a result similar to that reported by Chenlo et al. (2011), for guar gum with sucrose and glucose. When dealing with samples containing 1 g/100 g gum, the behavior of the systems varied as a function of the concentration until and type of added polyol. When added at a concentration of 10 g/100 g, all the polyols caused an increase in apparent viscosity of the solutions. However, the addition of M40 or X40 did not modify the viscosity of G1 at shear rates below 50 s−1, whereas addition of S40 did reduce the apparent viscosity of the gum. Milani and Koocheki (2011) evaluated the rheology of a yogurt ice cream with date syrup (0, 25 and 50 g/100 g) added as a sugar substitute, and guar gum (0, 0.1, 0.2 and 0.3 g/100 g) added as a fat substitute. Increasing concentrations of date syrup and guar gum led to increases in the viscosity of the ice cream, although the concentrations of gum used were below 0.5 g/100 g.