Physicochemical and Sensory Characteristics of Kakdugi Added with Xanthan Gum during Fermentation

2002 ◽  
Vol 31 (2) ◽  
pp. 196-203 ◽  
Keyword(s):  
Xanthan Gum ◽  
Sensory Characteristics

Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus)

2018 ◽  
Vol 9 (12) ◽  
pp. 6369-6379 ◽  
Author(s):  
F. J. E. T. Andrade ◽  
P. B. S. Albuquerque ◽  
G. M. D. Moraes ◽  
M. D. P. Farias ◽  
D. M. A. Teixeira-Sá ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Nutritional Value ◽  
Sensory Characteristics ◽  
Phaseolus Lunatus ◽  
Gluten Free ◽  
Fava Beans

Most gluten-free bakery formulations have starch sources of low nutritional value.

scholarly journals A Study On Physicochemical And Sensory Characteristics Of Eggless Yellow Cake

2019 ◽  
Vol 2 (1) ◽  
pp. 1-8
Author(s):  
Aida Firdaus Muhammad Nurul Azmi
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Water Activity ◽  
Xanthan Gum ◽  
Sensory Characteristics ◽  
Yellow Cake ◽  
Evaluation Result

To evaluate the practicability of full substitution of eggs in production of a cake, different concentrations (0.5%, 1.0% and 1.5%) of xanthan gum were used. The results showed that substituting eggs with 0.5% xanthan gum inside a cake produced a harder cake and lower its moisture content, water activity and volume compared to control (1599.66 and 1945.69 g, 28.87 and 26.97%, 0.91 and 0.89, 523.33 and 425.00 cm3, respectively). The sensory evaluation result showed that the addition of 0.5% xanthan gum to an eggless cake received the highest acceptability among other eggless cakes. In conclusion, the addition of 0.5% xanthan gum produced the most promising substitute for eggs in cakes.

Toxicological evaluation of xanthan gum based hydrogel formulation in Wistar rats using single dose study

2020 ◽  
Vol 77 (2) ◽  
pp. 353-360
Author(s):  
Nadia Malik ◽  
Mahmood Ahmad ◽  
Muhammad Minhas ◽  
Ruqia Tulain ◽  
Ikrima Khalid ◽  
...  
Keyword(s):  
Single Dose ◽  
Xanthan Gum ◽  
Wistar Rats ◽  
Toxicological Evaluation ◽  
Single Dose Study ◽  
Dose Study ◽  
Hydrogel Formulation

Controlled Release of Metformin Hydrochloride I. In vitro Release from Physical Mixture Containing Xanthan Gum as Hydrophilic Rate Retarding Polymer

1970 ◽  
Vol 4 (1) ◽  
Author(s):  
Mashkura Ashrafi ◽  
Jakir Ahmed Chowdhury ◽  
Md Selim Reza
Keyword(s):  
Controlled Release ◽  
Xanthan Gum ◽  
In Vitro Release ◽  
Correlation Coefficients ◽  
High Ratio ◽  
Water Soluble ◽  
Metformin Hydrochloride ◽  
Model Drug ◽  
Very High

Capsules of different formulations were prepared by using a hydrophilic polymer, xanthan gum and a filler Ludipress. Metformin hydrochloride, which is an anti-diabetic agent, was used as a model drug here with the aim to formulate sustained release capsules. In the first 6 formulations, metformin hydrochloride and xanthan gum were used in different ratio. Later, Ludipress was added to the formulations in a percentage of 8% to 41%. The total procedure was carried out by physical mixing of the ingredients and filling in capsule shells of size ‘1’. As metformin hydrochloride is a highly water soluble drug, the dissolution test was done in 250 ml distilled water in a thermal shaker (Memmert) with a shaking speed of 50 rpm at 370C &plusmn 0.50C for 6 hours. After the dissolution, the data were treated with different kinetic models. The results found from the graphs and data show that the formulations follow the Higuchian release pattern as they showed correlation coefficients greater than 0.99 and the sustaining effect of the formulations was very high when the xanthan gum was used in a very high ratio with the drug. It was also investigated that the Ludipress extended the sustaining effect of the formulation to some extent. But after a certain period, Ludipress did not show any significant effect as the pores made by the xanthan gum network were already blocked. It is found here that when the metformin hydrochloride and the xanthan gum ratio was 1:1, showed a high percentage of drug release, i.e. 91.80% of drug was released after 6 hours. But With a xanthan gum and metformin hydrochloride ratio of 6:1, a very slow release of the drug was obtained. Only 66.68% of the drug was released after 6 hours. The percent loading in this case was 14%. Again, when Ludipress was used in high ratio, it was found to retard the release rate more prominently. Key words: Metformin Hydrochloride, Xanthan Gum, Controlled release capsule Dhaka Univ. J. Pharm. Sci. Vol.4(1) 2005 The full text is of this article is available at the Dhaka Univ. J. Pharm. Sci. website

Formulation and Evaluation of Galantamine Hydrobromide Floating Matrix Tablet

2018 ◽  
Vol 8 (2) ◽  
Author(s):  
Poreddy Srikanth Reddy ◽  
Penjuri Subhash Chandra Bose ◽  
Vuppula Sruthi ◽  
Damineni Saritha
Keyword(s):  
Sodium Alginate ◽  
Xanthan Gum ◽  
Lag Time ◽  
Matrix Tablets ◽  
In Vitro Dissolution ◽  
Matrix Tablet ◽  
Compression Technique ◽  
Weight Variation ◽  
The Matrix

The aim of the present work was to prepare floating tablets of galantamine HBr using sodium alginate and xanthan gum as matrix forming carriers. Galantamine HBr is used for the treatment of mild to moderate Alzheimer's disease and various other memory impairments, in particular those of vascular origin. The matrix tablet formulations were prepared by varying the concentrations of sodium alginate and xanthan gum. The tablets were prepared by direct compression technique using PVP K-30 as a binder and sodium bicarbonate for development of CO2. The prepared matrix tablets were evaluated for properties such as hardness, thickness, friability, weight variation, floating lag time, compatibility using DSC and FTIR. In vitro dissolution was carried out for 12 hrs in 0.1N HCl at 37±0.5 ºC using USP paddle type dissolution apparatus. It was noted that, all the prepared formulations had desired floating lag time and constantly floated on dissolution medium by maintaining the matrix integrity. The drug release from prepared tablets was found to vary with varying concentration of the polymers, sodium alginate and xanthan gum. From the study it was concluded that floating drug delivery system for galantamine HBr can be prepared by using sodium alginate and xanthan gum as a carrier.

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

Development and Evaluation of Controlled Release Mucoadhesive Tablets of Captopril

1970 ◽  
Vol 9 (3) ◽  
pp. 3318-3329
Author(s):  
Kranthi Kumar Kotta ◽  
L. Srinivas
Keyword(s):  
Controlled Release ◽  
Drug Release ◽  
Xanthan Gum ◽  
Diffusion Mechanism ◽  
Matrix Tablets ◽  
Fickian Diffusion ◽  
Content Uniformity ◽  
In Vitro Drug Release ◽  
Mucoadhesive Tablets

The present investigation focuses on the development of mucoadhesive tablets of captopril which are designed to prolong the gastric residence time after oral administration. Matrix tablets of captopril were formulated using four mucoadhesive polymers namely guar gum, xanthan gum, HPMC K4M and HPMC K15M and studied for parameters such as weight variation, thickness, hardness, content uniformity, swelling index, mucoadhesive force and in vitro drug release. Tablets formulated Xanthan gum or HPMC K4M with HPMC K15M provide slow release of captopril over period of 12 hr and were found suitable for maintenance portion of oral controlled release tablets. The cumulative % of drug release of formulation F9 and F10 were 90 and 92, respectively. In vitro release from these tablets was diffusion controlled and followed zero order kinetics. The ‘n’ values obtained from the pappas-karsemeyer equation suggested that all the formulation showed drug release by non-fickian diffusion mechanism. Tablets formulated Xanthan gum or HPMC K4M with HPMC K15M (1:1) were established to be the optimum formulation with optimum bioadhesive force, swelling index & desired invitro drug release. This product was further subjected to stability study, the results of which indicated no significant change with respect to Adhesive strength and in vitro drug release study.

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