Addition Of Guar Gum Research Articles

Influence of pre‐gelatinization in conjunction with guar gum addition on texture functionality, bioactive profile, in vitro nutrient digestibility, morphology and secondary structure of protein of quality protein maize pasta

SummaryThe current investigation aimed to develop quality protein maize (QPM) specialty pasta (partial: 50% QPM and full replacement of semolina: 100% QPM) and study the influence of pre‐gelatinization in conjunction with guar gum addition (1.5% or 3%) on bio‐techno‐functional properties of pasta. Scanning electron microscopy depicted the encapsulation of swollen starch within a protective sheet developed as a result of gum addition and starch gelatinisation. The Fourier transform infrared spectra denoted a shift from crystalline towards amorphous state in starch as a consequence of partial gelatinisation. The secondary structure of protein signified a drop in the alpha‐helix structure and thereby enhanced the in vitro protein digestibility of the pregelatinised samples. Multivariate principal component analysis was utilised to validate the differences between the parameters. The overall study inferred that the QPM owned an excellent potentiality for the development of nutrient‐dense pasta by employing the functionality of gums and pre‐gelatinisation treatment.

A review on natural polymer locust bean gum

Locust bean pods were utilized as cattle feed for a very long time but now its seed endosperm powder is utilized as locust bean gum in various industries such as food, cosmetic, pharmaceutical, textile, paint, mining, oil drilling and construction industries for its thickening and stabilizing properties. In pharmaceutical industries, locust bean gum is used in the production of solid monolithic matrix systems, films, beads, micro-particles, nano-particles, inhalable and injectable systems, as well as in viscous liquid and gel formulations. Locust bean gum is used as an additive in food industry due to its thickening and stabilizing property. Its application for bakery purposes results in higher baked product yields; it improves the final texture and adds viscosity in dough. Addition of guar gum in cookies dough improves the machinability of the dough which helps in the better handling of dough with minimum requirement of energy and time.

Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder.

In this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum. The properties of modified films were characterized using SEM, FT-IR, XRD and TGA-DSC before selecting of best-modified film for further development with shallot waste powder. SEM images showed that the rough or heterogeneous surface of the base was changed to more even and smooth depending on the hydrocolloids used while FTIR results demonstrated that a new NCO functional group non-existent in the base formulation was found for most of the modified films, implying that the modification led to the formation of this functional group. Compared to other hydrocolloids, the addition of guar gum into the gelatin/CMC base has improved its properties such as better color appearance, higher stability, and less weight loss during thermal degradation, and had minimal effect on the structure of resulting films. Subsequently, the incorporation of spray-dried shallot peel powder into gelatin/CMC/guar gum was conducted to investigate the applicability of edible films in the preservation of raw beef. Antibacterial activity assays revealed that the films can inhibit and kill both Gram-positive and Gram-negative bacteria as well as fungi. It is noteworthy that the addition of 0.5% shallot powder not only effectively decelerated the microbial growth but also destroyed E. coli during 11 days of storage (2.8 log CFU g-1) and the bacterial count was even lower than that of uncoated raw beef on day 0 (3.3 log CFU g-1).

Does it burn? The effect of guar gum addition on ginger beer's sensory properties

SummaryConsumer demand for ginger beer has grown within the last few years due to health benefits associated with ginger consumption identified in recent studies and its low‐calorie content. However, non‐alcoholic ginger beer, like other non‐alcoholic beverages, does not possess the same mouthfeel as its alcoholic counterparts. As such, the aim of this study was to evaluate how the addition of guar gum impacted the sensory perception, spiciness, and consumer acceptability of non‐alcoholic ginger beer. Two different formulations of ginger beer were created, one without the addition of guar gum (control) and the other with 1.9 g/L guar gum added. Samples, along with carbonated water, were presented in pairs with a 20‐s wait and no‐rinse in between to observe sensitisation and desensitisation. The participants (n = 103) evaluated each sample for spiciness, burning or stinging sensation, along with bitterness, sweetness, sourness, overall flavour intensity, liking of flavour and mouthfeel, and overall liking. The addition of guar gum significantly impacted the perception of spiciness, burning, and stinging sensation in addition to the overall flavour intensity. The guar gum addition also negatively impacted the acceptability of the ginger beer.

Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product

This study aimed at evaluating the techno-functionalities of chickpea cooking water (aquafaba, AF) produced from dry chickpeas, and investigating its application in a model confectionary product. Pasteurized egg white (EW) was used as the reference sample. The addition of guar gum (GG; 1% of AF) and acidification with lactic acid (LA; down to pH 4) were explored to enhance AF foaming capacity and stability. The presence of GG hydrocolloid helped increase foam (F) stability (i.e., F_AFGG showed no syneresis in comparison to the 27% of F_AF) and hardness (+92% than F_AF), while acidification doubled overrun. Significantly (p < 0.05) different foaming stabilities (i.e., syneresis, geometrical indices and air bubble coalescence) up to 120 min at 6 ± 2 °C were evidenced according to the foaming agent used. The technological properties of meringues made by using the different foaming agents and sucrose (ratio 1:1.64 w/w) were also investigated. The presence of hydrocolloid resulted in the highest whipped batter density (0.59 g/mL) and the lowest baking loss (30.6%) associated with intermediate water activity (0.398) and moisture content (2.40g/100g) but the lowest height (13.1 mm). Conversely, acidification improved AF performance in terms of meringue height (17 mm) and texture (3.24*10−3 J). This study proved that AF, a recycled ‘waste’ product, possesses interesting technological properties - further enhanced by adding GG and LA - useable for plant-based food applications.

Pasting and rheological properties of water caltrop starch as affected by the addition of konjac glucomannan, guar gum and xanthan gum

Water caltrop starch (WCS) isolated from the dehydrated water caltrop (DWCS) showed higher content of protein and ash as compared to starch isolated from fresh water caltrop (FWCS), leading to slightly lower starch purity. However, the pasting profiles of DWCS and FWCS are similar under a constant solid content of 4% (w/w). WCS/gum mixed systems contain 0.3%–0.9% gum generally showed higher pasting temperature, peak viscosity, and final viscosity than the starch alone system. The increase in peak and final viscosity during rapid-viscosity analysis was most pronounced for WCS/gum mixed systems with konjac glucomannan (KG), followed by guar gum (GG) and xanthan gum (XG). All WCS/gum mixed systems showed shear thinning and thixotropic characteristics. The extent of pseudoplasticity and shear stability, as evidenced by the smaller flow behavior index (n) and area of the hysteresis loop, was most pronounced for WCS/gum mixed system with XG, followed by mixed systems with GG and KG. Dynamic viscoelastic analysis revealed that the addition of gum increased both the storage and loss moduli of WCS, and lowered the frequency dependence of the loss factor significantly. However, the loss factor of WCS/gum mixed systems was generally higher than that of the starch alone system, implying the addition of gums modified the rheological characteristic of WCS to more viscous dominant behavior.

Sensory Properties of Snack Noodles Made from Canistel Flour and Mocaf with Addition of Guar Gum

Canistel flour contains no gluten protein, and the key to success in making gluten-free products is the use of a combination of alternative flours and binders. The aim of this research was to analyze the sensory properties of snack noodles made from canistel flour, mocaf (modified cassava flour), and guar gum in different concentrations. The proportions of composite flour (canistel flour:mocaf) used in this research were 100%:10%, 90%:10%, and 80%:20%, and guar gum was at the concentrations of 1% and 2%. Analysis included yield, moisture content, and sensory properties such as color, surface texture, aroma, salty taste, umami taste, crispiness, and aftertaste. Results show that the proportion of composite flour significantly affected the yield, moisture content, and some sensory properties, including color, surface texture, and crispiness. The concentration of guar gum and the interaction of composite flour proportion and guar gum concentration did not significantly affect all the attributes measured. Increasing the proportion of mocaf resulted in higher yield, higher moisture content, and better sensory properties in terms of color, surface texture, and crispiness. The snack noodle made from composite flour in the proportion of 90% canistel flour to 10% mocaf with an addition of 1% guar gum was selected as the best one.

Review of industry reports on EU priority tobacco additives part A: Main outcomes and conclusions.

The European Union Tobacco Products Directive (EU TPD) mandates enhanced reporting obligations for tobacco manufacturers regarding 15 priority additives. Within the Joint Action on Tobacco Control (JATC), a review panel of independent experts was appointed for the scientific evaluation of the additive reports submitted by a consortium of 12 tobacco manufacturers. As required by the TPD, the reports were evaluated based on their comprehensiveness, methodology and conclusions. In addition, we evaluated the chemical, toxicological, addictive, inhalation facilitating and flavoring properties of the priority additives based on the submitted reports, supplemented by the panel’s expert knowledge and some independent literature. The industry concluded that none of the additives is associated with concern. Due to significant methodological limitations, we question the scientific validity of these conclusions and conclude that they are not warranted. Our review demonstrates that many issues regarding toxicity, addictiveness and attractiveness of the additives have not been sufficiently addressed, and therefore concerns remain. For example, menthol facilitates inhalation by activation of the cooling receptor TRPM8. The addition of sorbitol and guar gum leads to a significant increase of aldehydes that may contribute to toxicity and addictiveness. Titanium dioxide particles (aerodynamic diameter <10 µm) are legally classified as carcinogenic when inhaled. For diacetyl no report was provided. Overall, the industry reports were not comprehensive, and the information presented provides an insufficient basis for the regulation of most additives. We, therefore, advise MS to consider alternative approaches such as the precautionary principle.

Effect Of The Addition Of Guar Gum And Red Palm Oil On The Physical And Chemical Of Mellorine Sari Tempeh

The study aimed to determine the effect of the addition of guar gum and red palm oil on the physicochemical characteristics of mellorine sari tempeh and obtain the best combination on mellorine.The study used a Complete Randomized Design (RAL) two-factor pattern with three repetitions.Factor I is the addition of guar gum (v/v) 0.4%;0.6%; and 0.8%. Factor II is the addition of red palm oil 3%, 6%, and 9%. The results of this study showed that mellorine sari tempeh has met SNI ice cream standards and meets european patent specification of mellorine standards .The best treatment obtained from the addition of guar gum 0.8% and red palm oil 9% produces mellorine with protein content of 4.024%, fat content of 6,317%, overrun 18,03%, melting time of 23,53 minutes, antioxidant capacity of 7,121%, total solids of 39,06%, emulsion stability 95,86%, viscocity of 2123mPa.s and Vitamin A of 2,89mg/100gr.

Physical and Sensory Properties of Modified Canna Edulis Starch-Noodles with the Addition of Guar Gum, CMC, and Arabic Gum

This research aimed to study the effects of 1% addition of various hydrocolloids, i.e. guar gum, carboxymethylcellulose (CMC), and Arabic gum, in preparing noodles from Canna edulis starch modified with heat moisture treatment (HMT) in advance. Research results showed that some parameters such as cooking loss were not affected by hydrocolloid except Arabic gum (which resulted in the highest cooking loss). CMC and Arabic gum significantly affected the hardness and elasticity of starch noodles; meanwhile, for the stickiness parameter, guar gum gave the lowest stickiness of starch noodles and was not significantly different from native Canna edulis starch noodles. The addition of hydrocolloids did not significantly affect tensile strength except for the brightness of noodles. From the sensory evaluation perspective, Canna edulis modified starch noodle was likely to be more accepted by the panelists than other starch noodles available in the market.

Effect of Gums on the Quality Parameters of Low Fat Yoghurt

Milk is basic component of diet of millions of people around the globe. Milk helps the development of cell growth and digestive tube in gastrointestinal tract (GIT) of a baby. Proteins, bioactive saccharides and lipids are essential nutrients of milk which contribution to control the growth of gastrointestinal system of human body. Consumption of Industrially-produced Tran’s fatty acids (IPTFAs) has various adverse health hazard. High fat contents because serious illness such as high cholesterol level, arthritis, memory loss, weight gain and obesity which leads to cardiovascular problems. Low fat yoghurt is a vigorous healthy choice for consumer due to its different functional and biological properties. Low fat products are demand of all eras but fell short due to low quality. The current study was objective to prepare the low fat yoghurt by using hydrocolloids like different types of gums such as guar gum at the ratio 0.1, 0.3, 0.5% and xanthan gum 0.1, 0.3, 0.5% and evaluation of various compositional analysis, physiochemical properties, texture analysis and sensory profile. During research, result showed that in low fat yoghurt during storage period acidity decreases while pH remained constant. However, synersis of product was increased among storage period on the other hand water holding capacity was decreased. As a texture it was observed that addition of guar gum and xanthan gum with concentration 0.1% was good as compared to 0.5% concentration.

Formulation and quality evaluation of quinoa enriched ready to cook string hoppers (Indian traditional noodles)

ABSTRACT String hoppers, a largely consumed Indian traditional food, was enriched with extremely nutritious quinoa and processed into its ready-to-cook form. The effects of quinoa flour (25–75 g), rice flour (30–70 g) and guar gum (0–2%) on quality parameters of string hoppers were studied and optimized using Box–Behnken design. Water absorption capacity, color difference and rehydration ratio increased, whereas solid gruel loss decreased with an increase in the amount of quinoa flour. Overall acceptability reflecting sensory attributes of string hoppers reduced at higher levels of quinoa flour. Addition of guar gum improved water absorption capacity and suppressed solid gruel loss. The optimized levels for quinoa flour, rice flour and guar gum were 48.638 g, 30 g and 1.149 g, respectively. The corresponding actual responses of water absorption capacity (62.68%), color difference (23.83), rehydration ratio (1.83), solid gruel loss (1.23%) and overall acceptability (7.27) agree to the prediction of significantly (p < .05) fitted quadratic models.

Effect of incorporation of skimmed milk and guar gum on physico-chemical, textural and sensory properties of goat milk paneer

In this study, the processing of goat milk paneer was attempted by replacement of full-fat goat milk with skimmed goat milk and addition of guar gum (GG). A total of five treatments viz., FF (full-fat goat milk without GG), FFSMG11 (full-fat and skimmed goat milk in 1:1 ratio + 0.075% GG), FFSMG13 (full-fat and skimmed goat milk in 1:3 ratio + 0.075% GG), SMG (skimmed goat milk + 0.075% GG) and SM (skimmed goat milk without GG) were prepared and quality was evaluated. Paneer yield was significantly (p<0.05) lower in SM (10.95%) as compared to FF (15.73%). The SM paneer had significantly (p<0.05) higher moisture (59.68%), protein (30.07%) and ash (2.29%) contents and lower fat content (1.67%) than full-fat paneer (FF) (moisture 52.17%, protein 17.19%, ash 1.62 and fat 24.12%). The Hunter colour (lightness and redness), textural (hardness, adhesiveness, gumminess and chewiness) and dynamic rheological (storage modulus and viscosity) properties of paneer were significantly (p<0.05) affected by addition of skimmed goat milk and guar gum. Paneer prepared from FFSMG13 (full-fat and skim goat milk in 1:3 ratio + 0.075% GG) received higher (p<0.05) sensory scores. The study suggests that paneer can be prepared by replacement of full-fat goat milk with the above levels of skimmed goat milk and guar gum without affecting sensory attributes.

Effects of biopolymers on methane hydrate formation in dispersed ice

In recent years, there has been an increased interest in the search for environmentally friendly and biodegradable substances that prevent gas hydrate formation — hydrate inhibitors. Generally, the study of the influence of inhibitors on the hydrate growth rate and their thermodynamic equilibrium is carried out at positive temperatures in liquid aqueous solutions. Given the great risk of ice formation at industrial enterprises in the conditions of the Arctic region, this article displays the influence of inhibitors on the phase equilibrium conditions and the growth rate of methane hydrates in frozen water disperse systems (FWDS). Green water-soluble substances (biopolymers) such as sodium alginate and guar gum were used as hydrate inhibitors. To obtain kinetic and thermodynamic data on hydrate formation, all experiments were carried out in the temperature and pressure ranges from 272.3 to 275.3 K and from 2.5 to 5 MPa, respectively. The study has revealed that the addition of sodium alginate and guar gum in the FWDS led to reduction hydrate formation rate and water to methane hydrate conversion. Thus, over a period of 1000 minutes, the water conversion for samples with sodium alginate (0.15 wt.%) and guar gum (1 wt.%) was 0.13 and 0.15, which is significantly less than the value degree of transition for samples of dispersed ice without the addition of biopolymers (0.26). Additives of sodium alginate and guar gum were found to be a slight increase in the equilibrium conditions for methane hydrate formation.

Biodegradation of guar gum and its enhancing effect on biogas production from coal

To investigate the effects of biodegradation of guar gum and its products on the production of biogas from coal, experiments on biogas production from coal were carried out using guar gum at different concentrations. The effects of the changes in biogas production, the biodegradation characteristics of guar gum, and the structure of microbial community on coal-to-biogas conversion were investigated. When both coal and guar gum were used for fermentation, the biomethane production was >79.10% higher than the sum of biomethane produced using each of the substrates. The biodegradation of guar gum caused the dissolved organic matter in the reaction system to increase. After biodegradation, some of the functional groups such as OH, CH, and CC were dissociated from guar gum, resulting in the increase of the surface roughness. Moreover, the contents of hydrogen, carbon and oxygen decreased from 6.82%, 43.03%, and 42.46% to below 3%, 18%, and 28%, respectively. Desulfovibrio has a certain negative effect on the biodegradation, but the addition of guar gum could reduce its amount in the reaction system. In addition, guar gum was found to be beneficial to the growth and reproduction of hydrogenotrophic methanogens. The pathway for methane production was converted from acetic acid or methyl reduction to CO2 reduction. This work provides significant information on the gel breaking of guar gum fracturing fluid by microorganisms in in situ coal seam.

Impact of hydrocolloids on physicochemical and sensory attributes of goat milk yoghurt

Goat milk has unique nutritional and therapeutic properties that make it a valuable animal product. In the present study goat milk was utilized for the preparation of yogurt using guar gum (0.5, 1, 1.5 and 2%) value addition. Goat milk was evaluated for physicochemical analysis and yoghurt was prepared by using hydrocolloids. The prepared yoghurt was subjected for the assessment of various physicochemical analyses like synersis, pH, acidity and viscosity. The proximate composition of the guar gum such as moisture, crude protein values, crude fat contents, crude fiber proportion, ash percentages and nitrogen free extracts were analyzed to qualify the final product attributes. in the present study in which guar gum results observed that contain 11% moisture content and protein 4.46% while crude fiber was found 1.92%, 0.73% ash and 0.30 crude fat contents. pH of prebiotic yoghurt showed that T0 Control yoghurt has largest value 4.52 at 0 day as compression to T4 2% guar gum. the pH and viscosity was decrease with passage of time. while acidity synersis was increase at storage periods. The effect of guar gum on sensory evaluation was also significant effect, color and taste was decrease and aroma increase with the passage of time. During the current study it was observed that addition of guar gum as functional ingredient has substantial effect on product developed for value addition.

Impact of hydrocolloids on physicochemical and sensory attributes of goat milk yoghurt

Goat milk has unique nutritional and therapeutic properties that make it a valuable animal product. In the present study goat milk was utilized for the preparation of yogurt using guar gum (0.5, 1, 1.5 and 2%) value addition. Goat milk was evaluated for physicochemical analysis and yoghurt was prepared by using hydrocolloids. The prepared yoghurt was subjected for the assessment of various physicochemical analyses like synersis, pH, acidity and viscosity. The proximate composition of the guar gum such as moisture, crude protein values, crude fat contents, crude fiber proportion, ash percentages and nitrogen free extracts were analyzed to qualify the final product attributes. in the present study in which guar gum results observed that contain 11% moisture content and protein 4.46% while crude fiber was found 1.92%, 0.73% ash and 0.30 crude fat contents. pH of prebiotic yoghurt showed that T0 Control yoghurt has largest value 4.52 at 0 day as compression to T4 2% guar gum. the pH and viscosity was decrease with passage of time. while acidity synersis was increase at storage periods. The effect of guar gum on sensory evaluation was also significant effect, color and taste was decrease and aroma increase with the passage of time. During the current study it was observed that addition of guar gum as functional ingredient has substantial effect on product developed for value addition.

Effect of Soy Protein Products and Gum Inclusion in Feed on Fecal Particle Size Profile of Rainbow Trout

Replacement of fishmeal (FM) with alternative plant proteins, especially soybean meal (SBM), can cause a diarrhea-like symptom in rainbow trout (RBT), characterized by very fine fecal particles. These fines do not settle out in raceway effluent for collection and can contribute to pollution of receiving waters. In this study, two experiments were conducted. Experiment 1 examined effects of nine protein sources (sardine meal, menhaden meal, soy protein concentrates (SPC) (three types), SBM (regular and high protein), corn protein concentrate (CPC), and poultry by-product meal (PBM)) on fecal particle size distribution. Results showed that all five soy-based diets produced feces in RBT having 75.7–89.3% fines and only about 1.0% large particles, while the remaining four diets yielded feces having a balanced particle size distribution. Oligosaccharides present naturally in soy products, thought to contribute fecal fines, were not correlated to fecal particle size classes. Instead, high crude fiber content in soy-based diets was found to be responsible for unbalanced fecal particle distribution in RBT. Experiment 2 examined if improvements in formulation could reduce the negative effect of soy-based ingredients. Eight practical diets (FM, SPC, SPC + 0.3% guar gum, PBM + CPC, PBM + CPC + 20 or 30% SPC, and PBM + CPC + 20 or 30% SPC + 0.3% guar gum) were formulated to contain 40% protein and 20% lipid. Results showed that diets containing mixtures of PBM, CPC, and 20% or 30% SPC plus guar gum produced trout feces with the highest percentage of large particles and lowest of fines, while the diet containing SPC alone (56%) plus guar gum resulted in trout feces having the highest content of mid-size particles. It was concluded that crude fiber in soy protein products (SBM and SPC) caused undesirable fecal particle profiles in RBT, and the addition of guar gum could significantly alleviate this negative effect.

The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibitthe α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process.

This study aimed to evaluate the feasibility of microencapsulating chokeberry extract by extrusion, and assess the effects of the selected carrier substance on the contents of polyphenolic compounds, antioxidant activity, color of microspheres, and ability of microspheres to inhibit α-amylase and α-glucosidase, after 14 and 28 days of storage. The results showed that appropriate selection of the polysaccharide coating is of great importance for the proper course of the microencapsulation process, the polyphenolic content of chokeberry capsules, and their antioxidant and antidiabetic properties. The addition of guar gum to a sodium alginate solution significantly increased the stability of polyphenolic compounds in microspheres during storage, whereas the addition of chitosan had a significantly negative effect on the stability of polyphenols. The coating variant composed of sodium alginate and guar gum was also found to be the most favorable for the preservation of the antioxidant activity of the capsules. On the other hand, capsules composed of sodium alginate, guar gum, and chitosan showed the best antidiabetic properties, which is related to these tricomponent microspheres having the best α-glucosidase inhibition.

Development of new eggplant spread product: A rheological and chemical characterization

Eggplant (Solanum melongena) is an important vegetable of the Nightshade family with high demand due to its nutritional value and medicinal properties. The principal objective of this work was to develop and standardize a spread eggplant paste (SEP) with the addition of guar gum and evaluate its physicochemical, bromatological, sensory, and rheological characteristics. A two-factor factorial design with three levels was used for the formulation, evaluating the percentage of guar gum and oil. Flow curves in steady-state and small-amplitude oscillatory shear tests were performed to evaluate the rheological properties of the pastes. Sensorial analysis was performed using descriptive analysis. The standardized eggplant showed no signs of phase separation being stable during storage. Samples presented a non-Newtonian shear-thinning behavior described by Ostwald de-Waele model (R2 > 0.969). The products exhibit more elastic than viscous behavior, with a higher storage modulus than loss modulus in the evaluated frequency range, where the modules could be well described by a power function of the oscillatory frequency. The sensory evaluation revealed that the product color, odor, taste, and spreadability were acceptable, being an alternative for the transformation and agro-industrial use of eggplant for production chain development.