Gelation, hydrodynamic and temperature-dependency properties of baobab pectin

Data shows the flow time (in seconds) and apparent viscosity (mPa.s) of baobab pectin and citrus pectin, Cp (used as reference). Baobab pectins were extracted using the water extraction method (WEp) and acid extraction method (AEp). Changes in flow time and apparent viscosity were also determined as temperature changes (temperature range, 5-80 degrees celsius). Ostwald apparatus were used to measure flow times of solution and Vibro viscometer was used for apparent viscosity.