Effect Of Hydrocolloids Research Articles

Changes in the quality of deep-fried dough as influenced by hydrocolloids

ABSTRACT The effects of xanthan gum and pectin at two concentrations each (0.2% and 0.5%) on storage quality (texture, moisture, water activity (a w ), fat content, peroxide value, and colour attributes) of deep-fried dough (magwinya) were analysed across 3 days. The moisture content of the magwinya samples ranged from 38.67% to 44.67% and decreased significantly during storage. The crumb, crust hardness, and chewiness increased (P < 0.05) with storage time. The a w ranged from 0.64 to 0.85 on the first day and decreased during storage. The fat content of samples ranged from 6.60% to 7.31% and was significantly lower than the control (10.20%). The peroxide values showed no difference for all samples. Significant differences were observed for crumb and crust colour profiles from the first to the third day among all samples. The preservation effect of hydrocolloids is attributed to controlling and maintaining the moisture content and stabilising the product.

Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia

This research aimed to develop banana inflorescence purees and the recipes suitable for individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, carboxymethyl cellulose; CMC, gelatin; GEL) and freeze-thaw cycles (first and second cycle) on the qualities of purees were investigated. Banana inflorescences served as a good choice for preparation of purees that complied to “Level 4 Pureed Food for Adults” as examined by the International Dysphagia Diet Standardization Initiative (IDDSI) methods. During the freeze-thaw cycles, the qualities of the purees degraded. The control sample (puree without hydrocolloid) failed the IDDSI tests when subjected to the second freeze-thaw cycle. Utilizing XG and CMC enhanced the quality and extended the shelf life. However, the effects of hydrocolloids were dependent on types and concentrations used. Some hydrocolloids, such as GA and GEL, have been discovered to be unsuitable. The recipes, including Massaman curry with chicken, Tom-yum soup, and galangal coconut soup with chicken, were successfully prepared from pureed banana inflorescences (with XG). All recipes adhered to the IDDSI guidelines for “Level 3 Liquidized Food for Adults”. The finding in this study demonstrated the balance between safety and palatability of purees specially prepared as dysphagia diets.

Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour

Controlling the retrogradation properties and digestibility of starch has become an ideal objective in the field of food science. In this study, the synergistic effects of extrusion treatment (ET) and xanthan gum (XG)/hydroxypropyl methylcellulose (HPMC) addition on the retrogradation properties and in vitro digestibility of chestnut starch (CS) were investigated. Furthermore, their effects on the processing properties of chestnut flour (CF) were discussed. The results showed that the retrogradation properties and digestibility of CS were simultaneously slowed down under ET with XG/HPMC addition. Due to the barrier and encapsulation effects of hydrocolloids, the entanglement and aggregation behavior of starch chains were hindered during extrusion, which reduced the single/double helix and its stacking into long-range ordered structure, resulting in the increases of anti-retrogradation rate (AR) and resistant starch (RS) content. Interestingly, the AR and RS content of CS treated with ET and 5% XG addition at day 21 were as high as 36.19% and 16.99%, respectively. Besides, the results also showed that the processing properties of CF could be controlled by ET with XG/HPMC addition including the decreases in oil absorption index, peak viscosity and dynamic modulus, and the increases in freeze-thaw stability, water absorption index and water solubility index. Overall, this study had significance for the simultaneously manipulating and improving the quality of chestnut-based foods.

Effect of hydrocolloid obtained from African Star Apple (Chrysophyllum albidum) fruit pulp on the physicochemical and sensory properties of Yoghurt.

Effect of hydrocolloid obtained from African Star Apple (Chrysophyllum albidum) fruit pulp on the physicochemical and sensory properties of Yoghurt.

Inhibitory effects of hydrocolloids on the formation of heterocyclic aromatic amines in smoked chicken drumsticks and the underlying mechanism

This study aims to investigate the inhibitory effects of hydrocolloids on heterocyclic aromatic amine (HAA) formation in chemical model systems and smoked chicken drumsticks. In chemical model systems I and II, xanthan gum (XG) and carboxymethyl cellulose sodium (CMC-Na) effectively inhibited the 2-amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine (PhIP), 1-methyl-9H-pyrido[3,4- b ]indole (Harman), and 9H-pyrido[3,4- b ]indole (Norharman) formation in comparison with the control sample ( P < 0.05). Arabic gum (AG) inhibited the PhIP and Harman formation ( P < 0.05), but its inhibitory action against Norharman formation was not significant ( P > 0.05). Further mechanism investigation of chemical model system I showed that the formation of PhIP was mainly inhibited via trapping phenylalanine and creatinine by glyoxal and methyglyoxal. A mechanistic investigation of chemical model system II suggested the inhibition of Harman and Norharman formation by XG and CMC-Na could be through trapping tryptophan by glyoxal and methyglyoxal. In smoked chicken drumsticks, CMC-Na had a dose-dependent inhibitory effect against the PhIP, Harman, and Norharman formation in comparison with the control sample ( P < 0.05), and 2.0% CMC-Na had the highest inhibitory rates of 45.83%, 21.82%, and 30.92%, respectively. Moreover, CMC-Na effectively inhibited the formation of PhIP, Harman, and Norharman precursors and intermediates in smoked chicken drumsticks, which further confirmed the above inhibition mechanism of CMC-Na. These results could provide an effective approach to reduce HAA formation in smoked meat products by incorporating hydrocolloids. • XG and CMC-Na inhibit PhIP, Harman, and Norharman formation in chemical model system. • AG inhibit the formation of PhIP and Harman in chemical model system. • 2.0% CMC-Na is the most promising inhibitor of HAAs in smoked chicken drumsticks. • Hydrocolloids can inhibit HAAs by trapping their precursors and intermediates.

Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries

In this study, the influence of five hydrocolloids on the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in French fries was investigated. Sodium alginic acid (SA) was the most promising inhibitor for simultaneously inhibiting AA and 5-HMF formation, with the highest inhibition rate of 35.3% and 26.2%, respectively. Additionally, the inhibitory effects of SA combined with ultrasound treatment (SA-UTS) or blanching treatment (SA-B) were evaluated. The combined treatments improved the simultaneous inhibitory effect compared to single SA coating treatment. SA-B treatment showed highest inhibition effect on AA (56.7%) and 5-HMF (40.9%) formation, however, it led to obvious discoloration and poor sensory quality of French fries. SA-UTS treatment showed a slightly lower inhibition effect on AA (50.6%) and 5-HMF (36.5%) formation but it had slighter side effects on color and sensory quality. Thus, SA-UTS treatment could be an interesting alternative to simultaneously inhibit the formation of AA and 5-HMF in French fries. Moreover, the AA and 5-HMF might be inhibited according to preventing the formation of their intermediates α-dicarbonyl compounds. Overall, this study for the first time proved the inhibiting effects on AA and 5-HMF formation achieved by SA-UTS treatment, a simple and practical method, which allowed new opportunities to optimize the frying process of fried foods and provided a basis for improving food safety and quality. • Hydrocolloids could inhibit AA and 5-HMF formation in French fries. • Sodium alginic acid (SA) was the most promising inhibitor among hydrocolloids tested. • SA-ultrasound (UTS) improved the inhibition effect rather than the single treatment. • The SA-UTS treatment preserved the favorable color and sensory quality of French fries.

Comparison of Magnitude of Effect of Hydrocolloid on Functional Properties of Flours and Starches of Cassava And Maize Using Multinomial Logistic Regression

Comparison of Magnitude of Effect of Hydrocolloid on Functional Properties of Flours and Starches of Cassava And Maize Using Multinomial Logistic Regression

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids.

Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibited different thermal properties. Xanthan gum and HPMC (hydroxypropyl methyl cellulose) exhibited a strong influence on the rheological properties of the mixtures since they increased the viscosity and elasticity. HPMC and xanthan gum increased the temperature of starch gelatinization, as well as they increased the viscoelasticity of the starch model system. Although the two hydrocolloids affected the properties of starch mixtures in the same direction, the magnitude of their effects was different. Our results indicate that water availability, which plays a crucial role in the starch gelatinization process, could be modified by adding hydrocolloids such as, hydroxypropyl methyl cellulose and xanthan gum. By adding comparatively small amounts of the studied hydrocolloids to starch, one can achieve similar thermo-mechanical effects by the addition of gluten. Understanding these effects of hydrocolloids could contribute to the development of better quality gluten-free bread with optimized ingredient content.

Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins.

In this study, the effects of various hydrocolloids on the functionality of extracted proteins from Protaetia brevitarsis were investigated. Gel solubility, apparent viscosity, thermal properties, microstructure, textural properties, foaming properties, and emulsion properties were estimated and compared among treatments. Although all hydrocolloids enhanced the protein gelling properties compared with those of the control protein, the protein-polysaccharide complex in samples treated with a hydrocolloid with a lower solubility of hydrophobic bonds and disulfide bonds showed a more compact microstructure with high textural properties, apparent viscosity, and emulsion stability. By contrast, hydrocolloids with a high solubility of hydrophobic bonds increased the foaming properties and showed high thermal stability of the insect proteins. These results indicate that hydrocolloids should be carefully selected when in complex with edible insect proteins according to their purpose as gelling or foaming agents.

Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose.

In this study, the effect of hydrocolloids with different electrostatic characteristics, namely negatively charged xanthan gum (XG), positively charged chitosan (CH), and non-ionic guar gum (GG), on the physicochemical properties, stability, and lipid digestibility of 10% (w/w) soybean oil-in-water Pickering emulsions stabilized by nanofibrillated cellulose (NFC) was investigated. Addition of XG and CH to the NFC-stabilized emulsions significantly increased the oil droplet sizes and apparent viscosity at high shear rates as compared with the addition of GG. The XG added emulsion showed the lowest rate and extent of creaming, whereas the CH added emulsion gave the highest extent of creaming. The addition of XG and CH led to a more pronounced effect on in vitro lipid digestion, i.e. changes in droplet sizes, surface charges, microstructure, and free fatty acid (FFA) release, than the addition of GG. The XG added emulsion showed the lowest rate and extent of lipid digestion possibly due to the high viscosity of the aqueous phase, large oil droplet sizes, and interaction of XG and calcium, resulting in the reduction of lipase activity. The CH added emulsion exhibited the highest extent of lipid digestion possibly due to binding between CH and FFAs and move away from the droplet surfaces, thereby facilitating the lipase activity. In summary, it can be concluded that ionic hydrocolloids exerted more influence on NFC-stabilized Pickering emulsions than non-ionic ones. These results may facilitate the design of highly stable emulsion-based functional food products with added hydrocolloids to promote health and wellness.

Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Subject of research: technology of high gravity brewing, developed to improve production efficiency and reduce energy consumption. This technology has a wide range of benefits, from improving process economics to reducing environmental impact.&#x0D; Investigated problem: despite the presence of significant advantages, there are a number of problems in the technology of high gravity brewing that need to be solved. The main problem is to reduce the foam stability of the resulting beer, which, together with the appearance, aroma and taste, is the most important attributes of the quality of the beverage for the consumer.&#x0D; The stability and texture of the foam depend, among other things, on the quality of grain and hop raw materials, and the course of technological processes. Elevated levels of key malt proteins (LTP1, Z4 and Z7) and hop α-acids have a positive effect on foam quality. Yeast protease A has a negative effect. Yeast secretes this enzyme to a greater extent during fermentation of high gravity wort, which may be one of the reasons for the decrease in foam stability in high gravity brewing.&#x0D; High molecular weight a- and b-glucans with hydrophilic properties can play an important role in foam stabilization. They increase the viscosity of the liquid, slow down its drainage from the foam segments and thereby increase the foam retention.&#x0D; Main scientific results: the effect of hydrocolloids (highly methoxylated pectin, carboxymethyl cellulose, xanthan gum, guar gum, a mixture of xanthan and guar gum) on foam performance and beer filtration rate was investigated. The advantages of pectin as an additive allowing to stabilize beer foam, in particular, in high gravity - brewing, have been established. The recommended dosage of the additive is 0.4-1 g/hl. Highly methoxylated pectin is a good alternative to the currently widespread use of propylene glycol alginate.&#x0D; The area of practical implementation of the research results: brewing companies.&#x0D; Innovative technological product: highly methoxylated pectin as a stabilizing additive for beer foam.&#x0D; Scope of application of the innovative technological product: the use of highly methoxylated pectin as additives that stabilize beer foam, in particular in high gravity brewing.

The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies.

As plant-based foods have become more mainstream in recent years, carrageenan has been used to replace animal-derived gelatin in confectionery products. However, texture defects and water seepage during storage limit the development of kappa carrageenan (KC) gummy candies. This study evaluated the effects of hydrocolloids on the texture properties and storage stability of KC gummy candies. The results showed that 4g kg-1 carboxymethylcellulose (CMC) composited with 20 g kg-1 KC formed a flexible gummy candy with low fragility and limited water seepage during storage. Further investigation revealed that 4g kg-1 CMC promoted side-by-side intermolecular aggregation of KC helices through hydrogen bonding, which stabilized a denser network structure compared to the pure KC hydrogel. However, high CMC proportions (8-12 g kg-1 ) led to electrostatic repulsion that dominated in the system, inhibiting the gel-forming process and thus resulting in a weak gel structure with accelerated syneresis. This study found that 4g kg-1 CMC was able to improve the flexibility and decrease unacceptable fragility of KC gummy candies, with water seepage decreased during storage significantly. It provided preliminary evidence for utilizing hydrocolloids to adjust texture and control water migration in KC gels, and has potential to promote wide development of vegan gummy candies. © 2021 Society of Chemical Industry.

Effects of different hydrocolloids on the production of bacterial cellulose by Acetobacter xylinum using Hestrin–Schramm medium under anaerobic condition

In this study, the effect of hydrocolloids on the efficiency of bacterial cellulose (BC) biosynthesis by Acetobacter xylinum was investigated under anaerobic conditions using Hestrin–Schramm medium. With initial glucose concentration of 50 g/L, there was no BC formation while bacterial growth was still noticed through a decrease in pH, total acidity, and sugar content. However, the addition of xanthan gum (XG), blend of microcrystalline cellulose and carboxymethylcellulose (MCC), and konjac glucomannan (KJ) induced cellulose formation, leading to the presence of BC layers on the top of static fermentation medium. After 13 days of fermentation, HS medium supplemented with 0.2% KJ and 0.2% XG resulted in the highest BC production with dried BC content of 6.97 and 6.52 g/L, respectively. In addition, the thickness of the two samples XG and KJ was in the range of 2.54–3.54 mm, and MCC exhibited lowest effectiveness, regardless of its concentration.

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

To use hydrocolloids for improving the breadmaking performance of whole wheat flour dough, relationships between hydrocolloid addition and dough thermomechanical, viscoelastic and microstructural properties were investigated. The responses of dough thermomechanical and viscoelastic properties to hydrocolloid addition depended on the hydrocolloid type. A power-law gel model fitted well to the linear and non-linear viscoelastic parameters, i.e., G'(ω), G''(ω) and J(t), of doughs. The model parameters gel strength (S) and exponent (n) were well indicative of hydrocolloid-induced changes in dough strength and relaxation behavior. The torque-scale mixolab parameters C2, C3 and C5, showed a good linear relationship with hydrocolloid addition. These parameters were also well correlated with S and n. Hydrocolloids played a crucial role in the modification for dough microstructure by forming a more continuous gluten network and better connection between starch granules and protein matrix.

Observation on the Preventive Effect of Hydrocolloid Dressing on High-risk Pressure Ulcers in Patients with Cerebral Apoplexy in Convalescent Period

Observation on the Preventive Effect of Hydrocolloid Dressing on High-risk Pressure Ulcers in Patients with Cerebral Apoplexy in Convalescent Period

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

The recent development of gluten-free bread quality using hydrocolloids

The development of gluten-free bread production has drawn massive attention to decrease the number of wheat imports in some developing countries and fulfilled the needs of people with celiac and other diseases related to gluten components. Since the gluten component in wheat flours has taken a major role to form an extensible structure in the bread dough, its removal has emerged considerable issues in gluten-free bread production. Hydrocolloids are a food additive which able to form a gel with water and have demonstrated positive functional properties in the overall quality of gluten-free bread. The impact of hydrocolloid on the dough and final product depends on its chemical structure, concentration, and main ingredients used. This study will explore the effects of hydrocolloids as gluten-replacer that capable to mimic the viscoelastic properties of gluten through enhancing dough viscosity that can lead to the stabilization of different ingredients. Several hydrocolloids that released positive effects in gluten-free bread making are xanthan gum, hydroxypropyl methyl cellulose (HPMC), psyllium gum and even a mixture of hydrocolloids. Different types of hydrocolloids affect different mechanisms to stabilize dough foam and the final quality of the bread. This paper focuses on the reported applications of hydrocolloids in the development of gluten-free breadmaking and reviews different mechanisms of hydrocolloids in a way to assist foam formation and stabilization. Regarding the overall review, HPMC and xanthan gum are the most suitable gums to add in gluten-free bread making with characteristics that HPMC can produce higher volume and softer crumbs compare to xanthan gum.

Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips.

Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when fried at 180 °C for 3 min. The reduction in oil content was about 15%-35% and 19%-30% for hydrocolloid treated Popoulu and Nendran chips, respectively. The Free fatty acid content (FFA) of hydrocolloid treated banana chips was lower than that of untreated chips. The peroxide value (PV) values of all samples fell below 2 meq oxygen kg-1. CMC pre-treated banana chips were crispier than other formulations on both the varieties. Microscopic analysis showed the improved cellular integrity without large void spaces in hydrocolloid treated banana chips. PCA analyses elucidated that variables such as physical appearance, colour, crispiness, after taste, overall acceptability contributed positively, whereas hardness and sogginess contributed negatively to the correlation among the variables. From the chemical and sensory attributes, 0.5% CMC treated Popoulu chips and 1% CMC treated Nendran chips is recommended to produce chips with lower oil content.

Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose.

Pistachio is a nut with high consumption that could be affected by aflatoxin contamination, which affects the consumption market; therefore, broad studies seem to be necessary for this area. In the current study, pistachio nuts (Abbasali variety) were coated with different concentrations (0.1%, 0.5%, 1%, and 2%) of methylcellulose (MC) by immersion method and then stored in the incubator (25°C) for four months. The inhibitory effect of hydrocolloid coating on microbial (mold, yeast, and total count) and aflatoxin (B1, B2, G1, G2, and total aflatoxin) contamination, as well as sensory attributes (flavor, color, crispiness, aroma, and total acceptability), was investigated during storage periods. Results showed that the storage period had a significant effect on yeast, mold, and total count. HPLC analysis results showed that coating with MC had a significant inhibitory effect on aflatoxin contamination, and the highest amount of aflatoxin contamination was related to the control sample (3.5%). All samples except sample coated with MC 0.5% had appropriate total acceptability. Regarding the inhibitory effect of MC edible coating on aflatoxin contamination, its application on pistachio nut could be a promising approach to control the fungus infection and reduce aflatoxin production in coated pistachio.

Study of the functional properties of dough

The paper presents the studies of gluten - free types of unleavened dough, it shows the effect of hydrocolloids on the structure of the dough. The aim of the work is to study the functional and technological properties of the dough depending on the type and concentration of the flour and hydrocolloids. The tasks of the research are the following: to determine the concentration of colloids that makes dough plastic and strong dough; to identify the dependence of the concentration of flour on the type and properties of hydrocolloids; to study organoleptic quality indicators. The dynamic viscosity of the dough was determined by using a Brookfield viscometer. The methods of mathematical experiment planning were used to design the recipes of the unleavened dough. To define the reference dependency of viscosity on shear rate, the coefficients of nonlinear model equations have been estimated by using the methods of regression analysis in the program Statistica v6. For the experimental samples, the equation of the viscosity dependence is determined as a model of non-linear multiple regression. The graphs of the viscosity dependence on the shear rate compared to the reference rate are made. The methods of mathematical programming have been used to find the optimal ratio of flour and each type of structure-forming agents (soy protein isolate, xanthan gum, and potato starch) in the dough to maximize the approximation of the viscosity curve to the reference one. For this purpose, an objective function with limits on the shear rate is compiled. Using the MathCAD v15, the optimal values of the content of the components such as rice flour - 27.78%, soy protein isolate - 7.22%, potato starch - 32.22%. xanthan gum - 0.28 % are found. The results of the control measurement of the viscosity of the sample with the optimal composition indicate that the selected mathematical model corresponds to the elastoviscoplastic properties of this dough and the curve changes depending on the composition of the dry dough mixture. The description of the mathematical model and the regression analysis make it possible to select the ratio of the prescription components so that the resulting product has rheological characteristics close to the control sample.