scholarly journals Use of Guar Gum and Gum Arabic as Bread Improvers for the Production of Bakery Products from Sorghum Flour

2007 ◽  
Vol 13 (4) ◽  
pp. 327-331 ◽  
Author(s):  
Abd Elmoneim O. ELKHALIFA ◽  
Ashwag M. MOHAMMED ◽  
Mayada A. MUSTAFA ◽  
Abdullahi H. El TINAY
Keyword(s):  
Guar Gum ◽  
Gum Arabic ◽  
Bakery Products ◽  
Sorghum Flour

USE OF POLYSACCHARIDES XANTHAN AND TRAGACANTH IN TECHNOLOGY OF BAKERY PRODUCTS

2019 ◽  
Author(s):  
А.А. ШИШКАНОВ ◽  
С.Ю. КОЖУШКО ◽  
Г.Е. РЫСМУХАМБЕТОВА ◽  
М.К. САДЫГОВА ◽  
Л.В. КАРПУНИНА
Keyword(s):  
Production Technology ◽  
Gum Arabic ◽  
Positive Influence ◽  
Fifth Grade ◽  
Bakery Products ◽  
High Grade ◽  
Microbiological Parameters ◽  
Composite Mixture ◽  
Buckwheat Flour

Разработаны рецептуры и технологии хлеба и хлебобулочных изделий из композитной смеси пшеничной муки высшего сорта и гречневой муки (1) и обойной муки из зерна пшеницы 5-го класса (2) с применением полисахаридов (ПС) в концентрациях, %: ксантана 0,5; трагаканта 0,6. В процессе исследования в опытные образцы хлеба вводили ПС: трагакант (Sugarflair Colours, Англия), ксантан (Deosen, Китай), гуар (Guarsar, Индия), гуммиарабик (Sugarcraft Essentials, Англия) в концентрациях от 0,5 до 1,5%. Установлено положительное влияние ксантана и трагаканта на качество хлеба. Влажность хлеба из композитной смеси (1) увеличилась на 0,54 и 1,64%; пористость – на 6,0 и 1,4% соответственно. Влажность хлеба (2) увеличилась на 0,6 и 5,1% соответственно, пористость – в среднем в 1,7 раза. Разработанные образцы хлеба с добавлением ПС рекомендованы для рациона как источник основных нутриентов. По микробиологическим показателям опытные образцы соответствуют требованиям ТР ТС 021/2011. Калорийность образцов из муки (2) и композитной смеси (1) составила 178,84 и 198,00 ккал соответственно, что необходимо учитывать в диетическом и функциональном питании. Разработанные рецептуры и технологии хлебобулочных изделий с добавлением ПС перспективны для применения на предприятиях хлебопекарной промышленности и индустрии питания. The opportunity of using polysaccharides (PS) in the recipes and production technology of bakery products from a composite mixture of high-grade wheat flour and buckwheat flour (1) and wholemeal flour from fifth-grade wheat (2) with concentrations of xanthan 0,5% and tragacanth 0,6% was studied. Polysaccharides of various origins were introduced into the experimental samples, namely: tragacanth (Sugarflair Colors, England), xanthan (Deosen, China), guar (Guarsar, India), and gum arabic (Sugarcraft Essentials, England) in concentrations from 0,5 to 1,5%. The positive influence of xanthan and tragacanth on the quality of bread was established. Humidity of bread from the composite mixture (1) increased by 0,54 and 1,64%; porosity – 6,0 and 1,4%, respectively. Humidity bread (2) increased by 0,6 and 5,1%, respectively, porosity – an average of 1,7 times. Designed bread samples with the addition of PS are recommended for the diet as a source of essential nutrients. According to microbiological parameters, the prototypes satisfy the requirements of TR CU 021/2011. The caloric value of the samples from flour (2) and composite mixture (1) was of 198,00 and 178,84 kcal, respectively, what needs to be considered to consider dietary and functional nutrition. The data obtained allow us to recommend our developed technological solutions to bakery enterprises.

Effect of starch-hydrocolloid complexes through heat-moisture treatment on in vivo digestibility

2021 ◽  
Author(s):  
Jie Yang ◽  
Shuai Zhou ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
Chun Cui ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Guar Gum ◽  
Gum Arabic ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

The purpose of this study was to investigate the effect of starch-hydrocolloid (Gum Arabic, Xanthan Gum, and Guar Gum) complexes by heat-moisture treatment (HMT) on in vivo digestibility. In vivo...

scholarly journals Rheological Characteristics of Soluble Fibres during Chemically Simulated Digestion and their Suitability for Gastroparesis Patients

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2479
Author(s):  
Harsha Suresh ◽  
Vincent Ho ◽  
Jerry Zhou
Keyword(s):  
Gastric Motility ◽  
Guar Gum ◽  
Relative Viscosity ◽  
Gum Arabic ◽  
Potential Candidate ◽  
Beta Glucan ◽  
Motility Disorders ◽  
Simulated Digestion ◽  
Balanced Diet ◽  
Low Viscosity

Dietary fibres are an integral part of a balanced diet. Consumption of a high-fibre diet confers many physiological and metabolic benefits. However, fibre is generally avoided by individuals with gastrointestinal motility disorders like gastroparesis due to increased likelihood of exacerbated symptoms. Low-viscosity soluble fibres have been identified as a possible source of fibre tolerable for these individuals. The aim of this study is to determine the rheological properties of 10 common commercially available soluble fibres in chemically simulated digestive conditions and evaluate their suitability for individuals with mild to moderate gastroparesis, a gastric motility disorder. Rheological testing under neutral condition (distilled water pH 7) and chemically simulated gastric digestion were evaluated to determine the yield point and relative viscosity of each fibre. Our results reveal two rheological categories of soluble fibres; pseudoplastic and dilatant. Simulated digestion was shown to significantly alter the yield-points of psyllium husk, iota-carrageenan, beta-glucan, apple-fibre pectin, and inulin. Gum Arabic and partially hydrolysed guar gum showed the lowest viscosities and were not affected under simulated digestion, characteristics that make them potential candidate fibres for patients with gastroparesis. Altogether, our results demonstrate that digestion can have a significant impact on fibre viscosity and should be taken into consideration when evaluating the suitability of fibres for patients with gastric motility disorders.

Hydrophobic derivatives of guar gum hydrolyzate and gum Arabic as matrices for microencapsulation of mint oil

2013 ◽  
Vol 95 (1) ◽  
pp. 177-182 ◽  
Author(s):  
Shatabhisa Sarkar ◽  
Sumit Gupta ◽  
Prasad S. Variyar ◽  
Arun Sharma ◽  
Rekha S. Singhal
Keyword(s):  
Guar Gum ◽  
Gum Arabic ◽  
Derivatives Of

scholarly journals The Short-Term Effects and Tolerability of Low-Viscosity Soluble Fibre on Gastroparesis Patients: A Pilot Clinical Intervention Study

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4298
Author(s):  
Harsha Suresh ◽  
Jerry Zhou ◽  
Vincent Ho
Keyword(s):  
Blood Glucose ◽  
Dietary Fibre ◽  
Guar Gum ◽  
Tube Feeding ◽  
Gum Arabic ◽  
Negative Control ◽  
Short Term ◽  
Soluble Fibre ◽  
Low Viscosity ◽  
Psyllium Husk

Gastroparesis is a motility disorder that causes severe gastric symptoms and delayed gastric emptying, where the majority of sufferers are females (80%), with 29% of sufferers also diagnosed with Type-1 or Type-2 diabetes. Current clinical recommendations involve stringent dietary restriction and includes the avoidance and minimization of dietary fibre. Dietary fibre lowers the glycaemic index of food, reduces inflammation and provides laxation. Lack of dietary fibre in the diet can affect long-term gastrointestinal health. Our previously published rheological study demonstrated that “low-viscosity” soluble fibres could be a potentially tolerable source of fibre for the gastroparetic population. A randomised controlled crossover pilot clinical study was designed to compare Partially-hydrolysed guar gum or PHGG (test fibre 1), gum Arabic (test fibre 2), psyllium husk (positive control) and water (negative control) in mild-to-moderate symptomatic gastroparesis patients (requiring no enteral tube feeding). The principal aim of the study was to determine the short-term physiological effects and tolerability of the test fibres. In n = 10 female participants, post-prandial blood glucose, gastroparesis symptoms, and breath test measurements were recorded. Normalized clinical data revealed that test fibres PHGG and gum Arabic were able to regulate blood glucose comparable to psyllium husk, while causing far fewer symptoms, equivalent to negative control. The test fibres did not greatly delay mouth-to-caecum transit, though more data is needed. The study data looks promising, and a longer-term study investigating these test fibres is being planned.

scholarly journals Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Dewni Gunasekara ◽  
Ashani Bulathgama ◽  
Indira Wickramasinghe
Keyword(s):  
Xanthan Gum ◽  
Guar Gum ◽  
Nutritional Composition ◽  
Ash Content ◽  
Dioscorea Alata ◽  
Bakery Products ◽  
The Novel ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Purple Yam

Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using “Purple yam” (Dioscorea alata) flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins ( 17.70 ± 0.50 % ). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins ( 19.26 ± 0.51 % ). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin ( 6379.3 ± 135.9   g ) was greater than that of the pectin-incorporated one ( 6082.3 ± 23.4   g ). Xanthan gum-incorporated muffins had significantly decreased cohesiveness ( 0.19 ± 0.04 ). The highest springiness was obtained in pectin-incorporated muffin ( 37.13 ± 1.61   mm ). The descending order of the chewiness of muffin is pectin − added > xanthan   gum − added > guar   gum − added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability.

scholarly journals Development and Analysis of Sorghum Crackers

2019 ◽  
pp. 26-31
Author(s):  
P. Ashwitha Reddy ◽  
G. Pranusha ◽  
G. Laxmikanth Rao ◽  
A. Naveen Reddy
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Wheat Flour ◽  
Age Groups ◽  
Laboratory Evaluation ◽  
Bakery Products ◽  
Carbon Dioxide Gas ◽  
Sorghum Flour ◽  
Leaf Powder ◽  
Nutritional Aspect

Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf-life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Now a day’s millets are gaining popularity. In the development of sorghum crackers product, the main ingredients used are sorghum, refined wheat flour and basil leaf powder. Refined wheat flour is added in proportions to obtain soft, crispy, light fermented crackers as they cannot be made with whole sorghum flour because it is gluten free and posses less binding nature resulting in harder and heavier product. In general, the higher the gluten content in the wheat the higher the protein content of the flour. The higher the protein content of flour, the better is its ability to trap carbon dioxide gas giving lighter weight to biscuit. In the present study related to product development, sorghum crackers are developed by using sorghum flour and basil leaf powder in different variations. To acquire the beneficial properties of basil, the leaves are vacuum dried, powdered and incorporated in the product. On the whole, the nutritional aspect is increased by developing crackers with sorghum flour and basil leaves powder. Different variations are developed based on refined wheat flour and sorghum flour are 50(S):50(RWF), 60(S):40(RWF), 70(S):30(RWF) and basil powder is taken in same amount for all the variations. By laboratory evaluation of (chemical and sensory) 70(S):30(RWF) variant has got the highest acceptance.

scholarly journals Whole Grain Gluten-Free Vegetable Savory Snacks

2014 ◽  
Vol 3 (5) ◽  
pp. 1
Author(s):  
Talwinder S. Kahlon ◽  
Roberto J. Avena-Bustillos ◽  
Mei-Chin M. Chiu ◽  
Marlene B. Hidalgo
Keyword(s):  
Guar Gum ◽  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Whole Grain ◽  
Sorghum Flour ◽  
Fresh Vegetables ◽  
Low Salt ◽  
Brown Rice Flour ◽  
Tapioca Flour

<p>Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ? 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.</p>

scholarly journals Hydrocolloid Interferences in the Determination of Pectin by the Carbazole Method

2001 ◽  
Vol 84 (6) ◽  
pp. 1947-1950 ◽  
Author(s):  
Nikolaos B Kyriakidis ◽  
Evaggelia Psoma
Keyword(s):  
Sodium Alginate ◽  
Orange Juice ◽  
Guar Gum ◽  
Gum Arabic ◽  
Colorimetric Determination

Abstract In the colorimetric determination of pectin by the carbazole method, some of the interfering compounds have been identified but the possible interference of different hydrocolloids is not known. Several hydrocolloids are currently used in the preparation of imitation and adulterated orange juice for cloud stabilization. Hydrocolloids studied were gum arabic, carboxylmethyl cellulose, sodium alginate, carrageenan, guar gum, and xanthan. The effects of these hydrocolloids on the carbazole method for pectin determination was studied. Procedures are proposed for the correct use of the carbazole method for pectin determination in the presence of extraneous hydrocolloids.

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