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 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.

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

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.

Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food

2021 ◽  
Author(s):  
Ali Ebrahimi Pure ◽  
Mohammad Saeid Yarmand ◽  
Mehdi Farhoodi ◽  
Akinbode Adedeji
Keyword(s):  
Textural Properties ◽  
Microwave Treatment ◽  
High Protein ◽  
Protein Gel

Effect of somatic cell counts on ewes' milk protein profile and cheese-making properties in different sheep breeds reared in Spain

2009 ◽  
Vol 76 (2) ◽  
pp. 210-215 ◽  
Author(s):  
Isabel Revilla ◽  
José M Rodríguez-Nogales ◽  
Ana M Vivar-Quintana
Keyword(s):  
Somatic Cell ◽  
Milk Protein ◽  
Protein Profile ◽  
Textural Properties ◽  
Cheese Making ◽  
Texture Properties ◽  
Cell Counts ◽  
Textural Parameters ◽  
Bulk Tank ◽  
Β Lactoglobulin

Bulk tank ewe's milks from Assaf, Castellana and Churra breeds categorized within three different Somatic Cell Count (SCC) groups (LSCC: <500 000; MSCC: 1 000 000 to 1 500 000; and HSCC: 2 500 000 to 3 000 000 cells ml−1) were used to investigate changes in capillary electrophoresis protein profiles and cheese-making properties. The results do not reveal a significant effect of SCC on total casein contents, because the sum of β-caseins decreased as SCC increased; no statistically significant differences were observed for the sum of α-caseins, and the values of κ-casein were higher in the HSCC milk. However, the soluble proteins other than α-lactalbumin and β-lactoglobulin increased with SCC. Regarding the effect of breed, the Assaf breed had the lowest contents of κ-CN, αs1-I-CN, αs1-II-CN 1-CN, αs1-III-CN, β1-CN and β2-CN. The protein profile was significantly correlated with curd textural properties. αs1-I-CN was the most influential variant because it was positively correlated with a large number of textural parameters. Cheese yield was positively correlated with all casein variants except αs1-III-CN, showing that the milk from local breeds were more suitable for cheese-making due to their higher contents of all the casein variants. Regarding curd texture properties LSCC milk curds showed more cohesiveness, associated with its lower content of αs1-III-CN and Castellana milk curds showed the highest values for firmness owing to their higher content of αs1-I-CN.

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.

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