scholarly journals Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

2010 ◽  
Vol 4 (8) ◽  
pp. 1414-1421 ◽  
Author(s):  
Nuno M. Oliveira ◽  
Fernando Q. Dourado ◽  
António M. Peres ◽  
Marta V. Silva ◽  
João M. Maia ◽  
...  
Keyword(s):  
Guar Gum ◽  
Textural Properties

scholarly journals Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e10235
Author(s):  
Supaluck Kraithong ◽  
Saroat Rawdkuen
Keyword(s):  
Guar Gum ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Textural Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Overall Acceptability ◽  
Jasmine Rice ◽  
Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

Effect of guar gum on the rheological, thermal and textural properties of soybean β-conglycinin gel

2009 ◽  
Vol 44 (7) ◽  
pp. 1314-1322 ◽  
Author(s):  
Jian-Hua Zhu ◽  
Xiao-Quan Yang ◽  
Ijaz Ahmad ◽  
Yueming Jiang ◽  
Xiao-Yuan Wang ◽  
...  
Keyword(s):  
Guar Gum ◽  
Textural Properties

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

2014 ◽  
Vol 10 (4) ◽  
pp. 737-746 ◽  
Author(s):  
Önder Yildiz ◽  
Ismail Sait Dogan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Potato Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Chestnut Flour

Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

scholarly journals Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

2017 ◽  
Vol 20 (sup3) ◽  
pp. S2569-S2578 ◽  
Author(s):  
Micaela Galante ◽  
Valeria Boeris ◽  
Estela Álvarez ◽  
Patricia Risso
Keyword(s):  
Milk Protein ◽  
Guar Gum ◽  
Textural Properties ◽  
Gel Effect ◽  
Protein Gel

scholarly journals Phosphorylation of Guar Gum/Magnetite/Chitosan Nanocomposites for Uranium (VI) Sorption and Antibacterial Applications

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1920
Author(s):  
Mohammed F. Hamza ◽  
Amr Fouda ◽  
Khalid Z. Elwakeel ◽  
Yuezhou Wei ◽  
Eric Guibal ◽  
...  
Keyword(s):  
Guar Gum ◽  
Sorption Isotherms ◽  
Textural Properties ◽  
Magnetic Composite ◽  
Magnetic Sorbent ◽  
Acidic Solutions ◽  
Valuable Metals ◽  
Maximum Sorption ◽  
Marked Preference ◽  
Solid Liquid

The development of new materials is needed to address the environmental challenges of wastewater treatment. The phosphorylation of guar gum combined with its association to chitosan allows preparing an efficient sorbent for the removal of U(VI) from slightly acidic solutions. The incorporation of magnetite nanoparticles enhances solid/liquid. Functional groups are characterized by FTIR spectroscopy while textural properties are qualified by N2 adsorption. The optimum pH is close to 4 (deprotonation of amine and phosphonate groups). Uptake kinetics are fast (60 min of contact), fitted by a pseudo-first order rate equation. Maximum sorption capacities are close to 1.28 and 1.16 mmol U g−1 (non-magnetic and magnetic, respectively), while the sorption isotherms are fitted by Langmuir equation. Uranyl desorption (using 0.2 M HCl solutions) is achieved within 20–30 min; the sorbents can be recycled for at least five cycles (5–6% loss in sorption performance, complete desorption). In multi-component solutions, the sorbents show marked preference for U(VI) and Nd(III) over alkali-earth metals and Si(IV). The zone of exclusion method shows that magnetic sorbent has antibacterial effects against both Gram+ and Gram- bacteria, contrary to non-magnetic material (only Gram+ bacteria). The magnetic composite is highly promising as antimicrobial support and for recovery of valuable metals.

Development and quality evaluation of health-promoting functional carabeef cookies

2018 ◽  
Vol 120 (1) ◽  
pp. 210-223 ◽  
Author(s):  
Meena Goswami ◽  
B.D. Sharma ◽  
S.K. Mendiratta ◽  
U.B. Chaudhary ◽  
Vikas Pathak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Guar Gum ◽  
Natural Fiber ◽  
Energy Content ◽  
Chemical Properties ◽  
Textural Properties ◽  
Pulp Fiber ◽  
Content Type ◽  
Health Promoting

Purpose The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies. Design/methodology/approach Carabeef cookies were prepared with incorporation of 50 percent carabeef powder in a pre-standardized formulation and then were baked at 150-160°C for 35-40 minutes. Developed functional carabeef cookies were incorporated with 50 percent carabeef powder, 10 percent orange pulp fiber as natural fiber source, 1.5 percent guar gum as fat replacer and 20 percent of sodium caseinate as sugar replacer. Cookies were analyzed for various physical properties, proximate parameters physcio-chemical properties, instrumental textural properties, color values, sensory evaluation and complete profile estimation in terms of minerals and fatty acids analysis. Findings Functional carabeef cookies had 4.48 times higher protein, 6.13 times higher IDF, 5.47 times higher SDF and 4.47 times higher TDF as compared to normal refined wheat flour (RWF) cookies. Functional carabeef cookies had 34.58 percent lower fat, 19.95 percent less cholesterol and 12.5 percent lower energy content as compared to normal RWF cookies. Social implications Functional carabeef cookies had comparatively higher mineral content as well as saturated and unsaturated fatty acids in a desirable ratio. Health-promoting functional carabeef cookies might be a magnificent option to overcome the problem of malnutrition, quite prevalent among lower socio-economical strata people specifically children and women. Originality/value Health-promoting functional carabeef cookies had higher nutritional content and acceptability, and thus could be commercialized to improve socio-economic status and health of consumers.

scholarly journals The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 133 ◽  
Author(s):  
Hasan Cankurt
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Storage Period ◽  
Textural Properties ◽  
Sensory Properties ◽  
White Cheese ◽  
Thickening Agents ◽  
Microbiological Data

The aim of the present study was to determine the effect of four different thickening agents (guar gum, carrageenan, xanthan gum, and gelatin) on the textural and sensory properties of white cheese. For this purpose, various white cheeses were manufactured with brines (the salt ratio was 8% and 12%) that contained different types and concentrations of gums; white cheese textural and sensory properties were studied during storage (at 4 °C). Also, microbiological properties including lactic acid bacteria (LAB) and mesophilic aerobic bacteria were investigated. The physicochemical, textural, microbiological, and sensory properties of the cheeses were determined on the 1st, 15th, and 30th days of storage. During the storage period of cheese, the top-rated samples in terms of sensory properties were cheeses with gelatin and carrageenan gum. The microbiological data displayed that there was an inverse relationship between the number of bacteria and the amount of gum used, although it was not precisely linear. At the same time, the highest values were generally determined in the control samples, and although not to a very great extent, gelatinous examples were found to contain a lower number of lactic acid bacteria than others. Regarding the textural properties, the hardness value of all samples containing gelatin showed a continuous increasing trend, while the springiness values increased only in the samples with xanthan gum and guar gum. At the end of storage, it was observed that the inherent adhesiveness of the samples decreased by more than half and the use of gelatin resulted in an increase in the gumminess of the cheeses. As a result, it was determined that reducing the salt used in the brine by up to 8% did not cause any defect since stabilizers were preventing water passage into the cheese by holding water.

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