Effect of pressure, concentration and temperature on the oscillatory rheology of guar gum dispersions: Response surface methodology approach

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.

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Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development

Journal of Food Science and Technology ◽

10.1007/s13197-021-05147-9 ◽

2021 ◽

Author(s):

Yaseen Galali ◽

Gail Rees ◽

Victor Kuri

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Wheat Flour ◽

Functional Food ◽

Guar Gum ◽

Waxy Wheat

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Optimization and Development of Gluten-free Noodles from Foxtail Millet using Response Surface Methodology

International Journal of Innovative Technology and Exploring Engineering - Special Issue ◽

10.35940/ijitee.b6464.129219 ◽

2019 ◽

Vol 9 (2) ◽

pp. 2863-2869

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Wheat Flour ◽

Glycemic Index ◽

Guar Gum ◽

Foxtail Millet ◽

Cooking Time ◽

Cooking Loss ◽

Gluten Free ◽

Gluten Content

The current study is being conducted to optimize the use of Composite flours of Wheat and Foxtail millet, Guar gum through Response Surface Methodology (RSM) to pro duce gluten-free millet noodles. For the current research, the base materials such as wheat flour (40-80 g), Foxtail millet flour (20-60g) and Guar gum (0.50-1.00 g) assumed as independent variables which are optimized after performing RSM .The following responses are predicted for Gluten content, Glycemic index, cooking loss, cooking time and Sensory traits. 17 Exceptional combinations are generated within the experimen tal design and are analyzed in order to know the influence of inde pendent variables on responses.The values of processed raw mate rials such as wheat flour, foxtail millet flour and guar gum are re spectively obtained as 60 g, 40 g and 0.75 g.The Gluten content, Glycemic index, cooking loss, Cooking time and sensory characteristics are found 14 g, 49 index, 10 min, 12.6 % and 5, respectively.

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Characterization and influence of hydrocolloids on low caloric orange jellies

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i1.1894 ◽

2019 ◽

pp. 07

Author(s):

Michelle Barbosa Lima ◽

Flávia Mappa Domingos, Jerusa Josiane Francisca de Jesus Lima ◽

Reginaldo de Souza Monteiro ◽

Orlando David Henrique dos Santos ◽

Patrícia Aparecida Pimenta Pereira

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Guar Gum ◽

Total Sugar ◽

Significance Level ◽

Sensory Acceptability ◽

Sensory Analyses ◽

Acidic Nature ◽

Light Color ◽

Structure Light

The aim of this study was to evaluate the influence of hydrocolloids (low methoxyl pectin [LMP], guar gum, and carrageenan) on the characteristics of low caloric orange jellies. A mixture design with to 12 tests to determine properties of the jellies. Physical, physicochemical, and sensory analyses were performed. The results were analyzed by response surface methodology and a Tukey mean test at a significance level of 5% (p ≤ 0.05). The formulations with high LMP concentration resulted in low caloric orange jellies that have a rigid structure, light color, more acidic nature and exhibited optimal sensory acceptability. The jelly formulations with carrageenan concentration of 0.25% had lower total sugar values. Therefore, for the preparation of low caloric orange jellies, it is necessary to use LMP concentration between 0.75% and 1% and carrageenan concentration of 0%–0.25% as well as to exclude guar gum.

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