scholarly journals Physico-chemical properties of yoghurt containing cress seed mucilage or guar gum

2015 ◽  
Vol 60 (1) ◽  
pp. 21-28 ◽  
Author(s):  
Laila K. Hassan ◽  
H.F. Haggag ◽  
M.H. ElKalyoubi ◽  
M. Abd EL-Aziz ◽  
M.M. El-Sayed ◽  
...  
Keyword(s):  
Guar Gum ◽  
Chemical Properties ◽  
Physico Chemical ◽  
Cress Seed ◽  
Seed Mucilage

scholarly journals Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Monika Wójcik ◽  
Renata Różyło ◽  
Regine Schönlechner ◽  
Mary Violet Berger
Keyword(s):  
Guar Gum ◽  
Chemical Properties ◽  
Calorific Value ◽  
High Protein ◽  
Gluten Free ◽  
Pea Protein ◽  
Physico Chemical ◽  
Low Carbohydrate ◽  
Chemical Score ◽  
Index Value

AbstractThe study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

scholarly journals Studies on physico-chemical and functional properties of some natural Indian gums

2018 ◽  
Author(s):  
P. C. Sarkar ◽  
Upali Sahu ◽  
P. K. Binsi ◽  
Natasha Nayak ◽  
George Ninan ◽  
...  
Keyword(s):  
Functional Properties ◽  
Guar Gum ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Angle Of Repose ◽  
Physico Chemical ◽  
Compressibility Index ◽  
Gum Ghatti ◽  
Karaya Gum ◽  
Water Holding

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

Guar Gum: the Importance of Reporting Data on its Physico-chemical Properties

1986 ◽  
Vol 3 (5) ◽  
pp. 490-491 ◽  
Author(s):  
P. R. Ellis ◽  
E. R. Morris ◽  
A. G. Low
Keyword(s):  
Guar Gum ◽  
Chemical Properties ◽  
Physico Chemical ◽  
Reporting Data

Studies on graft copolymerization of 2-acrylamidoglycolic acid on to partially carboxymethylated guar gum and physico-chemical properties

2011 ◽  
Vol 83 (1) ◽  
pp. 14-21 ◽  
Author(s):  
Arpit Sand ◽  
Mithilesh Yadav ◽  
Madan Mohan Mishra ◽  
Jasaswini Tripathy ◽  
Kunj Behari
Keyword(s):  
Guar Gum ◽  
Graft Copolymerization ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Microwave assisted green synthesis of guar gum esters with enhanced physico-chemical properties

2018 ◽  
Vol 0 (0) ◽  
pp. 0-0 ◽  
Author(s):  
Munawar Iqbal ◽  
Dure Iqbal ◽  
Erum Hussain ◽  
Gul Soomro ◽  
Hina Rizvi ◽  
...  
Keyword(s):  
Green Synthesis ◽  
Guar Gum ◽  
Chemical Properties ◽  
Microwave Assisted ◽  
Physico Chemical

scholarly journals Studies on physico-chemical and functional properties of some natural Indian gums

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
P. C. Sarkar ◽  
Upali Sahu ◽  
P. K. Binsi ◽  
Natasha Nayak ◽  
George Ninan ◽  
...  
Keyword(s):  
Functional Properties ◽  
Guar Gum ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Angle Of Repose ◽  
Physico Chemical ◽  
Compressibility Index ◽  
Gum Ghatti ◽  
Karaya Gum ◽  
Water Holding

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

scholarly journals Rapeseed protein as a novel ingredient of gluten-free bread

2021 ◽  
Author(s):  
J. Korus ◽  
A. Chmielewska ◽  
M. Witczak ◽  
R. Ziobro ◽  
L. Juszczak
Keyword(s):  
Guar Gum ◽  
Potato Starch ◽  
Control Sample ◽  
Chemical Properties ◽  
Protein Isolate ◽  
Partial Replacement ◽  
Gluten Free ◽  
Rapeseed Protein ◽  
Physico Chemical ◽  
Rapeseed Protein Isolate

AbstractThe aim of the study was to analyze the influence of rapeseed protein isolate on physico-chemical properties, sensory attributes and storage of gluten-free bread prepared on the basis of corn and potato starch mixture with the addition of pectin and guar gum. Starches used in bread formulation were replaced with rapeseed protein isolate in the amounts 6–15%. The bread was characterized in terms of physical properties, including volume, crumb structure and color, which was accompanied with sensory assessment. Texture and thermal properties were determined during 3 days of storage. It was observed that the presence of rapeseed protein, especially at higher levels, caused an increase in bread volume and density of pores and a decrease in crumb porosity, as compared to the control. Partial replacement of starch with rapeseed protein caused a significant increase of b* parameter, reflecting rising yellowness, which positively influenced bread acceptance. Rapeseed protein limited bread staling during storage in comparison to control sample. The results demonstrate that rapeseed protein could become a valuable component of gluten-free bread, as it provides valuable amino acids, but also beneficially influences quality characteristics.

Decoration of specific sites on freeze-fractured membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 140-141
Author(s):  
H. Gross ◽  
H. Moor
Keyword(s):  
Pure Water ◽  
Freeze Fracture ◽  
Chemical Properties ◽  
Surface Forces ◽  
Sulfate Pentahydrate ◽  
Copper Sulfate Pentahydrate ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
Small Container ◽  
Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

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