Effect Of Hydrocolloids Research Articles

Effects of hydrocolloids on acorn starch physical properties

The effect of hydrocolloids (arabic gum, carrageenan, carboxymethyl cellulose, and xanthan gum) on the physical properties of acorn starch was investigated. First order mixture response surface model was used and the effects of 1% hydrocolloids on acorn starch water holding capacity, starch solution viscosity, gel strength, freeze–thaw stability, and pasting properties were evaluated. Contributions of each hydrocolloid on determining acorn starch functionality were also calculated. Hydrocolloid combinations significantly (p < 0.05) decrease acorn starch water holding capacity held at 23.3°C from 213.6% of 100% starch to less than 208.3% with minor exceptions. The increase in holding temperature, however, increased water holding capacity (WHC) irrespective of the hydrocolloids set used. The flow behavior indices of treatments ranged from 0.43 to 0.99 and were significantly (p < 0.05) greater than that of pure acorn starch (i.e., 0.66) for most treatments. The consistency coefficient of treatments were significantly (p < 0.05) greater than that of the control and were best fit for the shear‐thickening model. Significant (p < 0.05) improvement in gel strength and decrease in freeze–thaw stability of treatments compared to the control was also reported. The pasting properties of treatments increased with the use of hydrocolloids, thus showing the significant role of hydrocolloids in dictating the pasting characteristics of the acorn–hydrocolloids interaction.

Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage.

The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf‐life of composite cassava‐maize‐wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to <20.0 N. The melting peak temperature was increased from 52 C to between 53.0 C and 57.0 C with added hydrocolloids and/or emulsifiers. The melting enthalpy of the retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7–11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with hydrocolloids can improve the quality and extend the shelf‐life of composite cassava‐maize‐wheat breads.

Effect of hydrocolloids on the properties of wheat/potato starch mixtures

The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were assessed. The addition of the hydrocolloids decreased the water solubility index and water absorption capacity but did not modify the swelling power of starch granules. The starch gelatinization temperature decreased in the presence of the hydrocolloids, while the enthalpy of gelatinization and gelatinization range temperature increased. Pectin and HPMC addition decreased the paste viscosity whereas KG increased and arabic gum had no effect. On the other hand, the pasting temperature was not modified by the presence of hydrocolloids. All the blends behaved as solid as the storage modulus was higher than the viscous modulus within all the frequency range assayed. Viscous characteristics were improved with the addition of pectin and HPMC. The presence of hydrocolloids increased the stability of the gelled starch mixtures to freeze–thaw cycle and no syneresis was observed in these gels stored at 4°C.

Effect of Hydrocolloids and Drying Conditions on Stability, Rheological and Sensory Properties of Reconstituted Yoghurt (Instant Yoghurt)

Effect of Hydrocolloids and Drying Conditions on Stability, Rheological and Sensory Properties of Reconstituted Yoghurt (Instant Yoghurt)

EFFECT of hydrocolloids on the quality evaluation of flour based noodles from Horse Chestnut

The present study was focused to investigate the effects of hydrocolloids (guar gum and xanthan gum) at additional levels (1%, 2% and 3%) on the noodle characteristics prepared from horse chestnut flour. The qualities of noodles prepared from horse chestnut flour were compared with wheat flour based noodles in terms of cooking characteristics, textural and sensory properties. The hydrocolloid addition in noodles resulted in improvement of cooking and textural qualities in consistent to control sample. The incorporation of 3% gum significantly increased cooking properties and the firmness of cooked noodles. The results of the sensory evaluation based on a nine point hedonic scale revealed that apart from the control, noodles with 3% gum were acceptable to the panellists.

Hydrocolloids가 쌀을 첨가한 빵용 밀가루 반죽의 물성학적 특성에 미치는 영향

ABSTRACT This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was ob-tained in dough with XG ( P <0.05). XG revealed the highest maximum viscosity while GM revealed the lowest. In viscograph test, the lowest gelatinization temperature and maximum viscosity showed the same result as in the amylograph. Breakdown value was also highest in dough containing XG, but lowest in the control and dough containing HPMC. Setback value was highest in dough containing HPMC, but lowest in dough containing XG. In farinograph analysis, consistency was greatest in dough with HPMC and XG. Hydrocolloids affected water absorption, which was highest in dough containing GM. Development times of dough containing HPMC and XG were low. Stability was lowest in dough with XG. Degree of softening was reduced in dough containing HPMC and GG compared to the control but increased in dough containing XG and GM. Dough containing HPMC and GG showed the largest volume at 3 h of fermentation. Dough with HPMC showed the lowest pH value. Hydrocolloids in this study affected physicochemical properties of dough.

Effect of Hydrocolloid Compound at Less Oil of French Fries Potato

The use of coating agents is one effective way to reduce oil absorption in fried products. Reducing the fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. The aim of this study was to analyze the effect of hydrocolloids as coating agent on the quantity of oil uptake and on sensory attributes of potato chips. The effect of the coating composition showed that the minimum fat content was related to 1% carboxymethyl cellulose (CMC), 0.5% xanthan, 0.3% guar and 1% xanthan with 21.2, 21.7, 22.4 and 24.8%, respectively, and the highest of fat content was related to blank sample (non-coated), 2% tragacanth, 0.5% guar gum with 49.4, 41.7 and 33.2% of oil content, respectively (p,0.05). The most effective coating agent reduced the oil uptake by 57.03, 55.94, 54.67 and 49.71%, respectively (p,0.05). Sensory evaluation showed that the best color was related to 1% CMC, 0.3% guar and 2% tragacanth, and with respect to flavor evaluation the best flavor was observed in tragacanth 2%, CMC 0.5% and CMC 0.1%, and the best texture referred to tragacanth 2%, CMC 0.5% and CMC 1%. In sensory evaluation, all coated chips got high scores compared with blank (non-coated chips) samples (p,0.05).

Effect of Hydrocolloids on Quality of Proso Millet Cookie

The absence of gluten in proso millet offers difficulty to shape the dough for the preparation of products. The effects of hydrocolloids like gum acacia, guar gum, xanthan gum, carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC), and the thermal treatment of proso millet flour and doughs on cookie-making quality were studied. The product attributes that were determined included the sensory and textural properties of the product and compared them with the wheat cookie. Thermal treatment, as well as the addition of hydrocolloids markedly, changed the product qualities. Xanthan and guar gum-added doughs exhibited high instrumental adhesiveness and sensory stickiness which were undesirable for obtaining the appropriate shape of a cookie. The product made from untreated proso millet flour (PMF) showed the highest mass per unit piece followed by the refined wheat flour (RWF) product; the lowest mass and soft texture were displayed by the products made from the CMC and HPMC. The principal component analysis of the results indicated that untreated PMF and RWF products were placed in the opposite quadrants to behave in a different manner. The sensory quality of the product prepared with untreated PMF was inferior to that of the control sample and was not acceptable to sensory judges. The HPMC- and CMC-added products were distinctly different with respect to their volatile quality as per the e-nose analysis. The treated PMF with gum acacia-added product had the similar odour characteristics and were closely associated with firmness and overall quality to match the wheat product and also were best suited for dough-handling purpose.

Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough

AbstractThe influence of tragacanth and salep gums on the rheological characteristics of dough and the quality of flat bread made from frozen dough was investigated.Dough was prepared with gums at two levels (0.5, 1%). Farinograph and extensograph tests were carried out on dough samples. Dough was frozen at −30C and stored at −18C. At the first and third weeks of storage, the samples were defrosted and the bread was baked. After sensory evaluation, the samples were stored for 1–5 days to conduct staling tests.The water absorption of the samples containing gums was significantly higher than that for the control. There was a significant difference in dough stability between the control and the samples containing tragacanth. The data also showed significant differences in extensograph parameters. Treatment with gums improved the bread's sensory properties, including firmness and chewiness. This study's results reveal that gums, particularly tragacanth, may improve the rheological characteristics of dough and final product quality.Practical ApplicationsFreezing technology in the bread‐making industry is used to preserve dough pieces and partially baked and baked bakery products. However, the quality of the resulting bread is not the same as that produced with fresh dough. Functional ingredients may be added to produce a bread with quality that is close to that produced from fresh dough. This study examined the effect of two functional ingredients – salep and tragacanth – on the quality of dough and bread.

Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch

In the present study, modification of cassava starch was carried out by carboxy methyl cellulose along with sodium alginate followed by dry heating at 130 °C for 2–4 h. The purpose of starch modification using natural ingredients was to study the characteristics which are indicators of broader application of starch otherwise achieved by chemical modifications of being considered non-natural. Physicochemical, pasting, thermal and morphological characteristics are chosen to explore the effect of modification on starch. Water and oil binding capacities as well as paste clarity increased whereas solubility and swelling power decreased significantly due to modification with hydrocolloids and dry heating. Pasting characteristics such as peak and final viscosities increased significantly with carboxy methyl cellulose and dry heating both, whereas with sodium alginate similar effect was admitted only after dry heating. The setback and breakdown of starch was also controlled significantly due to modification. Modification had a negative significant effect on thermal properties of starch such as To, Tp, Te and ΔH. Scanning electron micrographs revealed some surface cracking due to heat treatment which got diminished after prolonged heating and gum addition. Starch granules got agglomerated as a result of gum addition and initial heating because of leaching of amylose as well as due to decreased granule interspacing but the effect was reversed upon further heating. Granules cluster formation and agglomeration was more pronounced in carboxy methyl cellulose modification as compared to sodium alginate.

Effect of hydrocolloids on low-fat chocolate fillings

The increase of diseases arising from nutritional misbehaviors in industrialized countries has caused a larger awareness for nutritional balanced products by the consumer and, consequently, by food industry. One of the challenges of industry is the quest for achieving low caloric products and keeping the same sensory properties. The aim of this work was to study the effect of different hydrocolloids in the filling of low caloric pralines, replacing creams by skimmed milk and lowering the chocolate content. Thirty-nine batches of low caloric fillings were prepared using six different hydrocolloids (carboxymethyl cellulose, xanthan gum, high methyl-esterified pectin, low methyl-esterified pectin, sodium alginate and iota-carrageenan), two different concentrations (0.5 and 1.0 % w/w) and three different chocolates (white, milk and dark). The rheological characterization concluded that all the low-fat fillings presented a shear-thickening behavior and both flow behavior and consistency index were correlated with hydrocolloid concentration and with the type of chocolate. The most thickening capacity for the low-fat filling was observed using alginate and iota-carrageenan. The effect of hydrocolloid on the digital image analysis presented different results, depending on the type of chocolate used in the matrix.

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts.

Due to the rheological and structural basis of texture perceived in semisolid foods, the aim of this work was to study the effects of two thickening agents, on rheology and microstructure of soy protein desserts. As rheological parameter values may not be enough to explain the possible perceived texture differences, the effect of composition on two instrumental indexes of oral consistency (apparent viscosity at 50s(-1) and complex dynamic viscosity at 8Hz) was also studied. Samples were prepared at two soy protein isolate (SPI) concentrations (6 and 8% w/w), each with four modified starch concentrations (2, 2.5, 3 and 3.5% w/w) or four Carboxymethyl cellulose (CMC) concentrations (0.3, 0.5, 0.7 and 0.9% w/w). Two more samples without added thickener were prepared as control samples. The flow curves of all systems showed a typical shear-thinning behaviour and observable hysteresis loops. Control sample flow fitted well with the Ostwald-de Waele model and the flow of samples with thickener to the Herschel-Bulkley model. Viscoelastic properties of samples ranged from fluid-like to weak gel, depending on thickener and SPI concentrations. Starch-based samples exhibited a globular structure with SPI aggregates distributed among starch granules. In CMC-based samples, a coarse stranded structure with SPI aggregates partially embedded was observed. Variation of the two thickness index values with composition showed a similar trend with good correlation between them (R(2)=0.92). Soy desserts with different composition but with similar rheological behaviour or instrumental thickness index values can be obtained.

Effects of hydrocolloids on corn starch retrogradation

In this work, three kinds of hydrocolloids were used to investigate the effect of short‐term and long‐term retrogradation of corn starch to understand the mechanism of the hydrocolloid action on starch granules. Various analytical techniques, including the rapid viscosity analyzer, rheometer, differential scanning calorimetry (DSC), and dispersion stability analyzer, were used to determine the gelatinization and phase separation behavior and to understand the effect of hydrocolloids on the mechanism of starch retrogradation. DSC revealed that short‐term retrogradation of amylose was retarded and restricted by xanthan gum. The X‐ray diffraction indicated that the xanthan gum could prevent the recrystallization of amylopectin. The stability analysis, which was performed with the Turbiscan Easy Soft software, clearly suggested that addition of xanthan and guar gum can strongly stabilize the corn starch; this was quantified using the Turbiscan stability index. Thus, our results showed that xanthan and guar gum can improve the stability of corn starch/hydrocolloid systems.

Effect of hydrocolloids on quality characteristic of cereal-legume based extruded product

The purpose of the present study was to assess the effect of addition of hydrocolloids like CMC (Carboxyl methyl cellulose), sodium alginate and gum acacia on specific energy consumption (SEC), expansion ratio, bulk density and water absorption index of extruded product. The wheat flour: defatted soybean flour (80:20) blend was prepared and CMC, sodium alginate and gum acacia at 1, 2, 3 % levels were added to blend and extruded product was prepared. Addition of hydrocolloids increased the expansion ratio and water absorption index whereas reduced the bulk densities and specific energy consumption of extrudates.

Effect of Hydrocolloids on the Pasting Profiles of Tapioca Starch Mixtures and the Baking Properties of Gluten-Free Cheese Bread

The effect of guar gum and a guar gum/hydroxypropyl methylcellulose (HPMC) blend on the pasting profile of a tapioca starch–precooked corn flour mixture was assessed. Moreover, the baking quality characteristics of gluten-free (GF) cheese bread with these hydrocolloids added were evaluated. The properties were weight, height, diameter, specific volume, hardness, dough stickiness, and dough and crumb moisture content. The guar gum increased the peak, breakdown and final viscosities, whereas the guar gum/HPMC blend increased the setback viscosity. The addition of hydrocolloids (guar gum and guar gum/HPMC) decreased the GF dough stickiness. As the concentration of guar gum increased, the hardness of the GF cheese bread decreased. Adding guar gum at levels of 5% w/w based on the amount of cheese prevented increases in the hardness of the GF cheese bread during 6 days of storage and, therefore, might be used to increase the shelf life of this product. Practical Applications This research would have practical applications in gluten-free (GF) cheese bread in terms of providing technological information about the influence of hydrocolloids on the quality characteristics of this product. Gums and hydrocolloids are essential ingredients in GF bread formulations for improving the texture and the appearance of the final products. In this study, guar gum and a guar gum/hydroxypropyl methylcellulose blend were used to overcome quality losses and improve the texture properties of GF cheese breads. Adding guar gum at levels of 5% w/w based on the amount of cheese decreased hardness in the GF cheese bread during storage for 6 days at room temperature and, therefore, can assure a longer shelf life.

Rheology and microstructure characterisation of small intestinal digesta from pigs fed a red meat-containing Western-style diet

A method to characterise rheological and microstructure features of whole digesta collected from pigs fed meat-containing western style diets is described. Digesta are shown to contain suspensions of meat fibre particles up to 300 μm in size which exhibit weak gel behaviour, have a dynamic viscosity higher than steady shear viscosity indicative of structural breakdown at the initiation of flow, and shear thinning behaviour under steady shear. The power law index approach is useful for capturing the overall features of rheological behaviour under both small (n*<0.3) and large deformation (typically 0.2 < n < 0.5) conditions. Values obtained for rheological parameters represent a balance between the digestion of structural components (meat particles and starch granules in this case) with the absorption of water along the small intestine, and result in the absence of any systematic pattern as a function of small intestinal site. Both primary rheological data (G′, G″, η, η*) and power law index parameters show a high level of variability between animals fed identical diets. This study provides a baseline from which to investigate the in vivo effects of hydrocolloids on the rheology of porcine digesta from diets representative of human meals.

Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit

The technology for the production of restructured fruit with high contents of fruit pulp using hydrocolloids as binding agents has not been fully developed. This study evaluated the effect of mixtures of sodium alginate, low methoxy pectin, and gelatin on the characteristics of yellow mombin (Spondias mombin L.) fruit gels. The results of the central composite design showed that the models obtained, except for those of water activity and soluble solids, were predictive. Gelatin was the most important factor affecting firmness, pH, and the color parameters of the structured fruit pulp.

Effects of hydrocolloids as texture improver in coriander bread.

An attempt was made to study the effects of hydrocolloids on loaf weight, volume, crumb grain characteristics, crumb moisture, firmness and dough rheological properties on 3.0% coriander leaf supplemented breads. Carrageenan (CA), carboxymethylcellulose (CMC), guar gum (GG) and xanthan gum (XG) were added in the proportions of 0.25, 0.5, 0.75 and 1.0% w/w of 100g wheat flour. Addition of hydrocolloid increased the loaf volume and decreased the average cell area. An inverse relationship was observed between specific volume and average cell area. XG showed uniform change in crumb moisture on storage at all levels of substitution. However highest loss of moisture occurred in bread samples supplemented with GG. Crumb firming kinetics using Avrami's model showed slower firming rates for GG and CMC. High complex modulus (G*) values were observed in breads with 0.75 and 1.0% XG.

Effect of Hydrocolloids and Egg Content on Sensory Quality of Coated Fried Yam Chips

This study investigated the effect of hydrocolloid (xanthan gum, gum tragacanth, and carboxymethyl cellulose) at 0.5–1.5% concentration and egg content (egg white or whole egg) as coating ingredients on the sensory quality of fried yam chips (FYC). The coated chips were evaluated for appearance, texture, taste, flavor, and overall acceptability using a nine-point hedonic scale. Descriptive sensory evaluation of the samples using generic method was also conducted. The studied independent variables had significant (p < 0.05) effects mainly on the appearance and texture of the FYC. Generally, the acceptability scores decreased significantly with increased hydrocolloid concentration (p < 0.05). Appearance had highest significant correlation (p < 0.01, r = 0.764) with overall acceptability. Eight of over fifty descriptors generated by the trained panelists were agreed upon as non-redundant, discriminatory attributes of the coated FYC. Similarity map of the descriptors were defined by two principal components accounting for 53.06% and 40.18% of total variance of rotation sums of squared loadings.

The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC)

The aim of current work was to obtain stable foams that are based on the whey proteins concentrate and selected hydrocolloids. The basic physical (density, volume fraction of gas, equivalent diameters etc.) and rheological properties of the stable foams based on WPC and hydrocolloids such as xanthan gum, gum arabic and carrageenan were determined. The osmotic properties of the starting aqueous mixtures of WPC and selected hydrocolloids were examined. The results of the research provided insights into the nature of the interactions between water-soluble whey proteins and structure-forming hydrocolloids. The time constants of the rheological exponential equation of the state of shear-thinned liquids (De Kee equation) were determined and the influence of the temperature on the apparent viscosity of the foams was analyzed. Supplementation with structure-forming hydrocolloids such as xanthan gum, gum arabic or carrageenan contributes to the generation of stable foams, with rheological properties typical for viscoelastic solids in the linear range of viscoelasticity. The presence of hydrocolloids stimulates time-dependent nature of foams and manifests in hysteresis of flow curves.