Abstract
This study aims to develop a novel agglomerated gum tragacanth (GT) powder with improved hydration and wettability properties using various binders (distilled water, maltodextrin, and lactose). Agglomeration with lactose binder produced larger particles and a porous structure. Sugar binders increased GT solubility at 80 °C while decreasing wettability time. The agglomerated GT powders' flow characteristics and density values were improved. The modified GT is suitable for a variety of food systems with high or low viscoelastic properties. The viscoelastic properties of the GT with water binder decreased in the presence of sugar binders, but they improved rheologically in water and more noticeably in milk. Data from DSC, FTIR, and XRD analysis revealed that the structure of the GT had changed and that interactions between the GT and binders had improved. Agglomeration is a potential method for changing the properties of GT for a variety of purposes in the food industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
