Addition Of Guar Gum Research Articles

Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum

Despite potato protein is a great potential ingredient in food products due to its nutritional quality, it is not useful for the formation of sufficiently stable emulsions. For this reason, a widely used polysaccharide in the food industry, Guar gum, was added. The addition of guar gum to potato protein-based emulsions results in enhanced stability as demonstrated by the cooperative information provided by the combination of different techniques (rheology, optical microscopy and multiple light scattering). We established a relationship between a critical time for the onset of creaming and two rheological functions, namely the zero shear viscosity and the storage modulus. In addition, we propose a fast rheological method consisting of non-linear creep tests to detect shear-induced microstructural transitions.

Preparation of Pectin-Based Biosorbents for Cadmium and Lead Ions Removal

The optimal formation conditions of pectin-based, as well as new hybrid pectin-guar gum, biosorbents were found. The lead affinity for obtained biosorbents was very strong even in solution of pH = 1, in opposite to cadmium, which was adsorbed from solutions of pH ≥ 2. The sorption capacities in the studied conditions were about 0.6 and 0.8 mmol/g for cadmium and lead, respectively. The cadmium removal could be fast and it is almost quantitatively desorbed using 0.25 M HNO3, while desorption of lead required 1 M HNO3 to achieve a removal efficiency of ca. 75% from pectin-based beads. The possibility of biosorbents’ reuse was also proved. Addition of guar gum to pectin biosorbent did not change its sorption properties significantly.

The influence of guar gum on textural and sensory properties of rolls made from semi-finished frozen products

Textural and sensory properties of rolls produced from semi-finished frozen products with additions of guar gum were assessed. A commercial wheat flour T 512, ingredients such as yeast Saccharomyces cerevisiae, rapeseed oil, sodium chloride were used for preparing dough and final products. Guar gum and commercial additive Trial RC2 were used as additives for production. The textural properties of rolls were measured by a TA-XT Plus Texture Analyzer. All samples were evaluated by selected assessors. A five-point hedonic scale was used for evaluation characteristics such as taste, pliancy, texture, porosity, stickiness, gumminess, crispness and quality. The obtained data showed nonsignificant difference in moisture of rolls after baking and 3 days after baking. Control sample of rolls had higher firmness in comparison to other samples with guar gum after baking. Samples of rolls with higher addition of guar gum (10 g.kg-1 and 15 g.kg-1) had less firmness in comparison to control sample and sample with 5 g.kg-1 of guar gum. Sensory analysis showed negligible differences among all samples in monitored characteristics. Sensory assessors evaluated all samples as identical. Increased addition of guar gum in rolls led to the extension of shelf life (lower firmness) at unchanged sensory properties of the rolls.

Influence of health based ingredient and its hydrocolloid blends on noodle processing

Blends were prepared with different levels of chickpea flour (CF) and durum semolina (0–60 %) and were utilized for understanding their influence on product quality. Proximate analysis and rheological characterization of blends were carried out. Noodles were developed and subjected to different physico-chemical, nutritional, cooking quality and sensory analysis, scanning electron microscopy (SEM). Optimized noodles on the basis of its sensory and cooking quality characteristics were improved with different hydrocolloids. Rheological studies revealed that with the increase in the CF content, Farinograph water absorption and dough stability decreased; simultaneously increase in dough development time. Maximum over pressure and curve configuration decreased with increase in CF. Based on the sensory and cooking loss of noodles 50 % formulation was improved with hydrocolloids. Noodles cooking loss reduced to 5.9 % with the addition of guar gum. Sensory scores for the noodles were above 8 in 15 cm scale. Colour value showed an increase in ‘b’ value, indicating increase in yellowness of samples. Texture of noodles became firm with the addition of CF. IVSD (In vitro starch digestibility) reduced from 71 to 29 %. There was a network like formation due to hydrocolloids was observed in SEM, which is the reason for slow release of glucose. Thus, can be used as substitution in noodles and can be included in the diet of malnutritious and diabetic population.

Production and Determination of Bioavailable Iron in Sorghum and White bean Noodles

The objective of this study was to find innovative approaches for the production of iron fortified noodles that are natural and economically feasible. The functional food was produced using different combinations . The investigated variables were the ratio of sorghum to white bean flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier added was kept constant. Investigated parameters were the iron content and its bioavailability, as well as the functional properties (cooking weight, cooking time, cooking loss and texture) of the noodles. Results of the study showed that the content of white bean in the noodles had a direct influence on the iron content and bioavailability. As expected, the iron content and bioavailability was higher the higher the amount of white bean added. Additionally, the iron content and bioavailability was affected by the addition of guar gum and the pregelatinised flours. Iron content of noodles decreased with the increase of guar gum content while the addition of white bean pregelatinised flour showed an increase in the iron content and bioavailability. On examination of the functional properties, the 50% white bean noodles gave the best results in terms of texture, cooking loss, cooking time and cooking weight. Cooking time, cooking weight and cooking loss were comparable to that of durum wheat noodles. Noodles prepared with 50% white bean flour and pregelatinized flours (extruded or drum dried) received the best rankings in the sensory evaluation. The result of this study showed that the higher the amount of white bean added, the superior was the noodle quality, therefore fulfilling the requirements of the objectives i.e. good quality noodles with high iron content and bioavailability.

Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

The effect of addition of xanthan gum (XG) and guar gum (GG) on the rheological properties and microstructure of glucono-δ-lactone induced soy protein isolate (SPI)-XG gels and SPI-GG gels was investigated using steady and dynamic rheological tests, creep-recovery and confocal laser scanning microscopy (CLSM). Results showed that the apparent viscosity of SPI-gum (XG, GG) mixed solutions increased with the increase in the gum (XG, GG) concentration. The storage (G′) and loss (G″) moduli of SPI-gum (XG, GG) mixed gels increased in the presence and increase in the gum (XG, GG) concentration. The Burger's model fitted the creep recovery data well (R2>0.919) and showed that both the instantaneous and equilibrium (retarded) elastic components of this model increased with the increase in SPI and gum concentrations. The proportion occupied by gum in mixed gels was found to increase with the increase in the concentration of gums which increased the density of protein aggregates in the mixed gels.

Tuning Cellulose Nanocrystal Gelation with Polysaccharides and Surfactants

Gelation of cellulose nanocrystal (CNC) dispersions was measured as a function of the presence of four nonionic polysaccharides. Addition of hydroxyethyl cellulose (HEC), hydroxypropyl guar (HPG), or locust bean gum (LBG) to CNC dispersions induced the gelation of dilute CNC dispersions, whereas dextran (DEX) did not. These behaviors correlated with adsorption tendencies; HEC, HPG, and LBG adsorbed onto CNC-coated quartz crystal microbalance sensors, whereas DEX did not adsorb. We propose that the adsorbing polysaccharides greatly increased the effective volume fraction of dilute CNC dispersions, driving more of the nanocrystals into anisotropic domains. SDS and Triton X-100 addition disrupted HEC-CNC gels whereas CTAB did not. Surface plasmon resonance measurements with CNC-coated sensors showed that SDS and Triton X-100 partially removed adsorbed HEC, whereas CTAB did not. These behaviors illustrate the complexities associated with including CNC dispersions in formulated products: low CNC contents can induce spectacular changes in rheology; however, surfactants and soluble polymers may promote gel formation or induce CNC coagulation.

Stability of manganese dioxide by guar gum in the absence or presence of surfactants

Stability of the manganese dioxide (MnO2) suspensions by non-ionic guar gum (GG) in the absence or presence of the surfactants: anionic sodium dodecyl sulphate (SDS), cationic hexadecyltrimethylammonium bromide (CTAB) and non-ionic Triton X-100 (t-octylphenoxypolyethoxyethanol) and their equimolar mixtures (SDS/TX-100; CTAB/TX-100) was measured using turbidity. The obtained results of the manganese dioxide suspensions stability were discussed together with the adsorption data and with the data concerning the thicknesses of the adsorption layers. In order to gain more information about the structure of the electric double layer surface charge density and the zeta potential measurements were performed. The obtained results show that the addition of guar gum to the MnO2 suspensions increases MnO2 stability. The larger this increase is, the higher is the concentration of the polymer (concentration range 10–200 ppm). Moreover, the addition of single surfactants also causes the increase in the effectiveness of stabilizing the manganese dioxide suspensions. The reason for that is formation of multilayer complexes between the polymer and the surfactants. In such a system both the adsorption of polymer and the thickness of polymer adsorption layer increase. The greatest increase in the stability of MnO2/GG suspensions was provided by the mixture of anionic and non-ionic surfactants due to a strong synergistic effect. Also, mixing the polymer and two surfactants reduces the stability of the suspension.

Conservação de mamão minimamente processado com uso de revestimento comestível à base de goma xantana

The objective of this study was to evaluate the preservation of papaya minimally processed by the use of edible coatings based on xanthan gum for 12 days at 4±1 °C. Different treatments were performed: control (T1) uncoated; 1 % glycerol and 0.5 % xanthan gum (T2); 1 % glycerol, 0.5 % xanthan gum and 1 % chitosan (T3); 1 % glycerol, 0.5 % xanthan gum and 0.25 % guar gum (T4); 1 % glycerol, 0.5 % xanthan gum, 0.25 % guar gum and 1 % chitosan (T5). Such coatings were prepared in aqueous solution and added to them 1% glycerol. In the control treatment and the coated pieces of papaya were analyzed weight loss, firmness, pH, titratable acidity, color, and microbiological groups: psychrophilic, Salmonella spp . , total coliform and thermotolerant. The different coatings based on xanthan gum were effective in preserving papaya minimally processed, relative to control sample. The addition of guar gum to xanthan coatings influenced negatively in the weight loss and the parameters of color, lightness, a* and b*. The addition of chitosan (T3) beneficially influence in reducing weight loss, maintenance of luminosity and a smaller reduction in parameters a* and b*, however, was not observed antimicrobial effect. Thus, it is suggested as an edible coatings papaya minimally processed coatings composed only xanthan gum (T2), which caused a reduction of weight loss, maintenance of lightness and b* and smaller reduction in a*. However, experiments aimed at maintaining firmness, pH and acidity should be conducted in future.

Fine particle size chestnut flour doughs rheology: Influence of additives

Mixing properties of chestnut flour with typical particle size distribution of wheat flour, incorporated with chia flour (2.5%, 4.0%, 5.0%, 6.0%, 7.5%, flour basis, f.b.), hydroxypropyl methyl cellulose (HPMC) and guar gum (0.5%, 1.0%, 1.5%, 2.0%, f.b.) were determined at 30°C using Mixolab® apparatus. The rheological characterisation at 30°C was achieved by steady shear rate (0.01–10s−1), oscillatory (1–70rads−1 at 0.1% strain) and creep-recovery (loading of 50Pa for 60s) tests. Thermal behaviour of all chestnut flour doughs was also depicted. These rheological properties were significantly modified by the presence of chia flour and hydrocolloids. The values of apparent viscosity at each shear rate as well as the values of storage and loss moduli at each angular frequency decreased with chia flour, HPMC or guar gum addition. Creep-recovery data showed that the addition of chia flour at 6.0% (56.5%), HPMC at 2.0% (63.7%) or guar gum at 2.0% (64.5%) improved significantly the doughs elasticity in comparison to chestnut flour (20.2%). The flow curves and mechanical spectra were successfully fitted using Cross and power models, respectively.

KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition]-Short Communicaition

The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were made with pasta extruder. Two levels of feeding rate, i.e. 2.10 g/second and 1.87 g/second and three levels of guar gum (0, 1, 2% based on flour weight) were applied during wet corn noodle processing. Increase in feeding rate resulted in increased elongation, decreased cooking loss, and corn noodles microstructure similar to wheat noodle. Addition of guar gum increased elongation, but decreased hardness and cooking loss of the corn noodle. Additionally, guar gum decreased the preference scores.

Effect of water and guar gum content on thermal properties of chestnut flour and its starch

Thermal properties of chestnut flour and chestnut starch at several water content (40, 50, 60 and 95%, flour basis, f.b.) as well as the influence of guar gum (0.5, 1.0, 1.5 and 2.0%, f.b.) on both raw materials at fixed water content (50%, f.b.) were determined by differential scanning calorimetry (DSC). Thermal properties of guar gum–water systems at several guar content (0.5, 1.0, 1.5 and 2.0%, w/w) were also obtained by DSC. Results indicated that the water content and the presence of guar gum had a significant impact on the thermal properties of chestnut flour and its starch. For each endothermic curve, the values of onset (To), peaks (Tp1, Tp2) and final (T1) temperatures decreased linearly with increasing water content. Experimental data were successfully (R2 > 0.997) described following the Flory equation. A reverse trend was observed in the enthalpy values. Thermal properties of chestnut flour and chestnut starch were suppressed by the presence of guar gum even at the lowest concentrations employed (0.5%, f.b.). The guar gum addition to the assayed systems promoted a starch gelatinization delay and the enthalpy values showed a threshold content above 1.0% of guar gum. Analyses of aqueous guar gum mixtures showed that the existence of a second transition in chestnut starch systems can be successfully explained by means of hydrocolloid–starch interactions, whereas in the flour other interactions should be taken into account.

Physico-chemical, nutritional and sensory quality of soy fortified gluten free pearl millet (Pennisetum glaucum) vermicelli

Pearl millet (Pennisetum glaucum), besides supplying calories and proteins in the diet, is a good source of essential minerals (Abdalla et al., 1998). Production of commercially important products such as vermicelli (ready to cook cold extruded product) is expected to attract the food industry as well as consumers due to the increasing demand for convenience foods, naturally healthy and gluten free foods. Different types of pearl millet vermicelli fortified with defatted soya flour were prepared with and without the addition of Gum Karaya (GK), Guar gum (GG) and carboxymethyl cellulose (CMC).They were used either alone or in combination at 2% level and tested against control vermicelli made from refined wheat flour. Cooking and sensory quality, nutritional composition including dietary fibre and in vitro digestibility were studied. Though wheat based vermicelli had a higher overall sensory score (8.2) than all the pearl millet formulations, there was no significant difference (P < 0.05) between vermicelli with GG and CMC and with refined wheat flour. Addition of GG and CMC at 2% to the soy fortified pearl millet vermicelli could improve the overall acceptability on par with that of refined wheat flour. When individual sensory parameters were considered, all the scores were less than those of the gum-fee control. However, there was no significant difference between the scores of texture and flavour. The addition of GG and KG when used individually did not improve the texture, but when they are used in combination with CMC there was a significant improvement from 7.2 and 7.1 to 8.4 and 7.4. This can be attributed to the synergetic effect of hydrocolloids. Compared to the GK and CMC combination, GG and CMC combination was found to be better suited for the product. Edwards et al. (1995) reported that non-starch polysaccharides help to improve the network structure in whole wheat pasta. Raina et al. (2005) reported that when 1.5% GG was added to pre-gelatinized rice flour, the texture of rice pasta was improved. In the present study though the pearl millet is free from gluten, which is essential for structure development, the binding nature of the GG might have helped to improve texture by developing firmness. It has been reported that the introduction of GG resulted in crumb structure with a more even cell size distribution in gluten-free breads (Schwarzlaff et al., 1996). The nutritional quality of the present vermicelli was good in terms of protein, minerals, soluble and insoluble fibre. The dietary fibre content of hydrocolloids added pearl millet vermicelli was significantly (P ≤ 0.05) higher than that of refined wheat flour. The addition of hydrocolloids also reduced the in vitro digestibility of the protein and starch. However, the amount of protein (10.2 to 12.7g/100 g) present in the soy fortified vermicelli can counteract the lower protein digestibility. The reduction in starch digestibility is advantageous in the light of lifestyle diseases. The study demonstrated that the vermicelli formulation is gluten-free yet contains a good amount of protein, minerals, soluble and insoluble fibre. The product can thus be promoted as functional vermicelli with multi advantages.

Hydrolyzed collagen, modified starch and guar gum addition in turkey ham

The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingredients were tested in the present research: modified starch (0 to 2.0%), gum guar (0 to 0.30%) and hydrolyzed collagen (0 to 2.0%), following a 2³ full factorial design with five repetitions in the central point. The guar gum produced low resistance to reheating, however in losses by cooling, the results were adequate. The hydrolyzed collagen tested did not give satisfactory results, showing low acceptance due to formation of gel in the ham and high losses. The developed products were not different from the commercial product in relation to texture (P&gt;0.05). The formulation F6 (2.0% of modified starch) was the one with the best results and greater acceptance as detected by the tasters. Based on the results obtained it seems appropriate to propose the legal permission of starch in ham or the creation of a new class of product in which starch addition would be allowed.

Preparation of Acetylated Guar Gum – Unsaturated Polyester Composites &amp; Effect of Water on Their Properties

Article history: Received June 25, 2012 Received in Revised form September 21, 2012 Accepted 21 September 2012 Available online 22 September 2012 Guar gum has seen extensive use in blends, however, its application as a filler in thermoset composites has as yet not been investigated. The effect of the addition of guar gum and its acetyl derivatives on the kinetics of water diffusion in unsaturated polyester composites was studied. The effect of water on the mechanical properties of the composites was studied with respect to the nature of filler, filler concentration and time of immersion. All the mechanical properties were observed to decrease on exposure to water. Further, it was observed that acetylated guar gum, with a degree of substitution of 0.21, showed the best mechanical properties, surpassing the other filled composites and that of the pure unsaturated polyester. Thus, acetylated guar gum showed promise as eco-friendly filler in composite formulation.

In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics

► In vitro digestion of starch in cooked potatoes was performed. ► Guar gum delays starch hydrolysis in cooked potatoes. ► Microstructural and rheological characteristics of cooked potatoes were studied. Potatoes from different New Zealand cultivars (Nadine, Moonlight, Red Rascal, Agria) were analysed for starch digestibility in vitro (under simulated gastric and small intestinal conditions). The extent of starch hydrolysis (%) for all the potato cultivars ranged between 85% and 95% at the end of in vitro digestion. Nadine potatoes, which were waxy in texture, showed higher starch hydrolysis (%) whereas these levels did not differ significantly among the other three cultivars. Confocal laser scanning microscopy and scanning electron microscopy were performed on the digests in order to study the microstructural changes occurring during digestion in cooked potatoes. The micrographs clearly showed that starch was quickly hydrolysed by the enzymes present in simulated intestinal fluid (SIF) whereas the cell walls remained intact during simulated digestion process. Addition of guar gum (0.5%) to cooked potatoes reduced their starch hydrolysis (%) by ∼15% during the in vitro digestion. Online viscosity measurements were also performed on the cooked potatoes during simulated small intestinal digestion using a dynamic rheometer. Cooked potato viscosity dropped considerably upon the action of enzymes from SIF on starch as the digestion progressed. The presence of 0.5% guar gum facilitated the cooked potato matrix to maintain viscosity similar to undigested cooked potato sample throughout the in vitro digestion, which might have resulted in lower starch hydrolysis (%).

Fish meal replacement by plant protein substitution and guar gum addition in trout feed. Part II: Effects on faeces stability and rheology

In the explosively growing aquaculture industry, the challenge of sustainability includes a requirement to produce more fish than are consumed by stock. A promising avenue of research is the substitution of the fish meal in feeds with plant protein. However, there are inherent risks in the development of such feeds, and serious consideration should be given not only to nutritional content, but also to the mechanical quality of resulting faecal wastes. The present study uses a plate on plate rheometer running in different flow modes (creep, oscillation) to assess the rheological properties of wastes resulting from different diets.All faeces were shown to be thixotropic in nature, independent of diet composition. Details of dietary composition influence the consistency and the characteristic stresses at which faecal structure changes from a viscoelastic solid into a viscoelastic liquid. Furthermore, in linking active food components with mechanical properties of chyme faeces, rheological studies may be used to understand and counteract some problematic properties. Substituting 100% of fish meal with plant proteins leads to faeces that rapidly disintegrate into very fine solids which threaten the viability of aquacultural operations. Adding just 0.3% of the rapidly hydrating non-starch polysaccharide, guar gum (GG), significantly increased the viscosity and elastic modulus of the faeces. These mechanical improvements increase the size of the resulting particles and the effectiveness with which they can be removed, thereby leading to optimized water quality. GG addition was sufficiently effective to counter the stability and particle size effects of a 50% substitution of fish meal, but could not mitigate those of a 100% substitution, wherein dissolution effects of an unknown emulsifier are suspected.

Effect of guar gum addition on the shelf life and quality of bread

Effect of guar gum addition on the shelf life and quality of bread

Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.

This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared with the control meatballs. Physical and chemical analyses were carried out on raw and cooked samples separately. Moisture contents of raw samples decreased by addition of gums. There were significant decreases (p < 0.05) in moisture and fat contents of raw and cooked meatball samples formulated with gum when compared with control. Ash contents and texture values increased with gum addition to meatballs. Meatball redness decreased with more gum addition in raw and cooked meatball samples, which means that addition of gums resulted in a lighter-coloured product. According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists.

EVALUATION OF DATES SYRUP AND GUAR GUM ADDITION ON PHYSICOCHEMICAL, VISCOSITY & TEXTURAL PROPERTIES OF LOW FAT ORANGE YOG-ICE CREAM

Yog-ice cream (Frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. Recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. Besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. This Research was conducted to examine the effect of date syrup with different concentrations (0, 25 and 50% as a sugar replacement) & guar gum addition (0, 0.1, 0.2 & 0.3% as a fat replacer) on rheological properties of low fat orange yog-ice cream. The results showed that by increasing the date syrup and guar concentration, the viscosity of mixture increased but overrun decreased significantly in all samples (p< 0.05). Results for stickiness of the yog-ice cream samples indicated that the low fat yog-ice cream was considerably less adhesive/sticky than both low fat product containing guar and date syrup. Hardness of low fat yog-ice cream samples was observed to be considerably higher than the samples with guar and date syrup, whilst the addition of guar and date syrup up to 0.3% & 25%, decreased the hardness of the low fat product. Keywords: Low-fat yog-ice cream, Guar, Dates syrup, Rheological properties