Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate

2019 ◽  
Vol 139 ◽  
pp. 387-396 ◽  
Author(s):  
Nidhi Dangi ◽  
Baljeet S. Yadav ◽  
Ritika B. Yadav
Keyword(s):  
Pearl Millet ◽  
Guar Gum ◽  
Textural Properties ◽  
Acid Hydrolysate ◽  
Pearl Millet Starch

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 pepsin and SO2 treatments on the yield, physicochemical, morphological, and functional properties of pearl millet starch

2020 ◽  
Author(s):  
Omina E. F. Mohammed ◽  
Abdelmoniem I. Mustafa ◽  
Babiker E. Mohamed ◽  
Gbemisola J. Fadimu ◽  
Isam A. Mohamed Ahmed
Keyword(s):  
Pearl Millet ◽  
Functional Properties ◽  
Pearl Millet Starch

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 Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed

2020 ◽  
Vol 10 (5) ◽  
pp. 6565-6576 ◽  
Keyword(s):  
Celiac Disease ◽  
Pearl Millet ◽  
Profile Analysis ◽  
Wheat Gluten ◽  
Textural Properties ◽  
Gluten Free ◽  
Free Products ◽  
Texture Profile ◽  
Psyllium Husk ◽  
Common Term

Gluten is common term refered to proteins found in wheat and related grains which is responsible for elasticity of dough and chewy texture of final product. But gluten causes problems to patients suffering from celiac diseases hence gluten free diet is the only existing treatment for celiac disease today. This study was conducted with an objective to create a dough system composed of pearl millet and flaxseed proteins that would be able to reproduce the same rheological and textural properties as wheat gluten in cookie making. A dough mixture comprising of pearl millet and flaxseed were used to prepare gluten free cookies. Psyllium husk was used to provide gelling property to the gluten free dough. Different dough samples with varying concentrations of flaxseed flour (i.e. 15g, 17g, 20g, and 22.5g) were prepared and thus optimized by rheological testing of dough samples. The cookies formulated from different dough samples with varying flaxseed concentrations were tested for rheological properties and texture profile analysis of the formulations was done. This study indicated that it is feasible to develop gluten free cookies as a commercial snack towards the fast and emerging need of gluten free products for the patients suffering from celiac disease.

scholarly journals Evaluation of pearl millet starch as tablet disintegrant

2017 ◽  
Vol 2 (2) ◽  
pp. 152 ◽  
Author(s):  
AM Abushoffa ◽  
BY Mhana ◽  
JS Mezogi ◽  
MA El-Majri
Keyword(s):  
Pearl Millet ◽  
Pearl Millet Starch

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.

Sign in / Sign up

Export Citation Format

Share Document