Guar Gum Research Articles

Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel

This work explored the effects of guar gum (GG) concentration (0, 0.9, 1.8, 2.7, 3.6, 4.5 g) on the rheological properties, water distribution, microstructure and 3D printing performance of egg yolk powder-potato starch (EYP-PS) composite gels. The results showed that EYP-PS inks with GG added showed higher gel modulus, apparent viscosity, and hardness compared to the “Control”. Low-field nuclear magnetic resonance (LF-NMR) results indicated that GG was able to restrict the free movement of water and promote the migration of EYP-PS to tightly bound water. The microstructure results showed that GG could induce EYP-PS to form a denser network structure, and EYP-PS inks with an appropriate amount of GG showed better springiness. Fourier transform infrared spectroscopy (FT-IR) confirmed that the addition of GG did not create new functional groups in EYP-PS, but enhanced the hydrogen bonding in the gels. Overall, GG-1.8 and GG-2.7 exhibited the best 3D printing performance and were more suitable for patients with swallowing disorders. This study contributes to the development of 3D-printed gel food containing egg yolk powder as well as exploring the effect of GG on egg yolk powder-starch composite food materials.

Effect of guar gum on dynamic wetting the fat coal surface with octyl phenol polyoxyethylene ether solution

To study the effect of guar gum (GG) on the surface of octyl phenol polyoxyethylene ether dynamic wetting fat coal, the effect of GG addition concentration on physical parameters, sedimentation rate, contact angle, maximum dimensionless wetting length (Ldw(max)) and maximum dimensionless wetting area (Adw(max)) in mixed dust suppression solutions was studied by experimental and molecular dynamic simulation methods. The results show that adding GG does not significantly alter the mixed dust suppression solution surface tension, but it increases the solution viscosity. When the GG concentration is greater than 0.1%, the viscosity of the mixed dust suppression solution increasing extent becomes larger. The impact wetting experiment and contact angle experiment show that when GG concentration is 0.01%, the mixed dust suppression solution contact angle is the smallest, the Ldw(max) and Adw(max) are the largest, and the solution wettability is the best. Compared with the Ldw(max), the Adw(max) has a smaller standard deviation and higher repeatability. Molecular dynamics simulation shows that after adding a trace amount of GG to the water/OP surfactant/fat coal system, the relative concentration coincidence area and interaction energy absolute value between coal and water in the system increases, the water molecules diffusion coefficient decreases, and the system wettability is further enhanced, which further illustrates the experimental results accuracy.

Flow through and Volume Change Behavior of a Compacted Expansive Soil Amended with Natural Biopolymers

Natural biopolymers offer a sustainable alternative for improving soil behavior due to their inert nature, small dosage requirement, and applicability under ambient temperatures. This research evaluates the efficacy of natural biopolymers for ameliorating an expansive soil by using a 0.5% dosage of cationic chitosan, charge-neutral guar gum, and anionic xanthan gum during compaction. The results of laboratory investigations indicate that the flow through and volume change properties of the expansive soil were affected variably. The dual porosity, characterized by low air entry due to inter-aggregate pores (AEV1 of 4 kPa) and high air entry due to the clay matrix (AEV2 of 200 kPa) of the soil, was healed using chitosan and guar gum (AEV of 200 kPa) but was enhanced by the xanthan gum (AEV1 of 100 kPa and AEV2 of 200 kPa). The s-shaped swell–shrink path of the soil comprised structural (e from 1.23 to 1.11), normal (e from 1.11 to 0.6), and residual stages (e ranged from 0.6–0.43). This shape was converted into a j-shaped path through amendment using chitosan and guar gum, showing no structural volume change, with e from about 1.25 to 0.5, but was reverted to a more pronounced form by xanthan gum, with e from 1.5 to 1.32, 1.32 to 0.49, and 0.49 to 0.34 in the three stages, respectively. The consolidation behavior of the soil was largely unaffected by the addition of biopolymers such that the saturated hydraulic conductivity decreased from 10−9 m/s to 10−12 m/s over a void ratio decrease from 1.1 to 0.6. At a seating stress of 5 kPa, the swelling potential (7.8%) of the soil slightly decreased to 6.9% due to the addition of chitosan but increased to 9.4% and 12.2% with guar gum and xanthan gum, respectively. The use of chitosan and guar gum will allow the compaction of the investigated expansive soil on the dry side of optimum.

The substantiation of the composition and technology of obtaining a microemulsion in laboratory conditions for pediatric use

Aim. To substantiate the composition and parameters of the technological process of obtaining a microemulsion with the essential oil of common fennel fruit for pediatric use. Materials and methods. The study objects were experimental samples of an emulsion with fennel essential oil (active pharmaceutical ingredient), acacia, xanthan and guar gums, soy lecithin, PEG-40 hydrogenated castor oil, PEG-100 stearate, glycerin monostearate, polysorbate-80 (emulsifiers) and purified water. Information-search, information-analytical, organoleptic, physicochemical, rheological and pharmacotechnological research methods were used. The rheological parameters were determined on a “Reotest-2” rotary viscometer (Germany) with coaxial cylinders, pH was measured potentiometrically on a pH‒150 MI pH-meter (Khimtest Ukraine+), thermal stability was determined in a SP50 drying cabinet. The microscopic studies of experimental emulsion samples were carried out using a Granum microscope with a Toupcam UCMOS video camera. The statistical processing of the data obtained was performed using Microsoft Excel 2007 spreadsheets. Results and discussion. The composition and technology of obtaining a microemulsion with the essential oil of fennel fruit in the conditions of a pharmacy for pediatric use were experimentally substantiated. The technological process consisted of the following stages: preparatory work, weighing of ingredients, mixing of ingredients, packaging, and registration of the drug for dispensing. The drug was manufactured in aseptic conditions. Standardization of the drug obtained was carried out: description, thermal and colloidal stability, pH value, viscosity, uniformity of the mass of doses extracted from multi-dose containers, mass of the contents of the container. The presence of anethole and terpenoids was proven by TLC method. Conclusions. At the current level of development of the pharmaceutical industry, the improvement of providing consumers with high-quality medicines is implemented by choosing the optimal dosage form, the composition of excipients, rational technology, and the use of modern equipment.

Polysaccharide-fecal microbiota-based colon-targeted self-nanoemulsifying drug delivery system of curcumin for treating polycystic ovarian syndrome.

The gut microbiome is involved in the pathogenesis of many diseases including polycystic ovarian syndrome (PCOS). Modulating the gut microbiome can lead to eubiosis and treatment of various metabolic conditions. However, there is no proper study assessing the delivery of microbial technology for the treatment of such conditions. The present study involves the development of guar gum-pectin-based solid self-nanoemulsifying drug delivery system (S-SNEDDS) containing curcumin (CCM) and fecal microbiota extract (FME) for the treatment of PCOS. The optimized S-SNEDDS containing FME and CCM was prepared by dissolving CCM (25mg) in an isotropic mixture consisting of Labrafil M 1944 CS, Transcutol P, and Tween-80 and solidified using lactose monohydrate, aerosil-200, guar gum, and pectin (colon-targeted CCM solid self-nanoemulsifying drug delivery system [CCM-CT-S-SNEDDS]). Pharmacokinetic and pharmacodynamic evaluation was carried out on letrozole-induced female Wistar rats. The results of pharmacokinetic studies indicated about 13.11 and 23.48-fold increase in AUC of CCM-loaded colon-targeted S-SNEDDS without FME (CCM-CT-S-SNEDDS (WFME)) and CCM-loaded colon-targeted S-SNEDDS with FME [(CCM-CT-S-SNEDDS (FME)) as compared to unprocessed CCM. The pharmacodynamic study indicated excellent recovery/reversal in the rats treated with CCM-CT-S-SNEDDS low and high dose containing FME (group 13 and group 14) in a dose-dependent manner. The developed formulation showcasing its improved bioavailability, targeted action, and therapeutic activity in ameliorating PCOS can be utilized as an adjuvant therapy for developing a dosage form, scale-up, and technology transfer.

Exploring the potential of Tamarindus indica stem short macro fibers reinforced guar gum resin green composites

In this study, Tamarindus indica stem fibers and guar gum resin matrix have been used for the production of green composites with varying fiber lengths of 4, 8, and 12 mm and fiber loading of 5%, 10%, and 15 wt%, by hand lay-up process. The green composites were subjected to Fourier transform-infrared spectroscopy, thermal, mechanical, fractography, and water absorption tests as per American Standard Testing of Materials standards. The composites displayed a significant absorption peak at 3303 cm−1, signifying the existence of a hydroxyl group, as indicated by Fourier transform-infrared spectroscopy. The thermogravimetric analysis results showed that the composites were thermally stable up to 225 °C and displayed an endothermic peak at 103 °C. Untreated 4 mm fiber length and 15% fiber loading in the matrix material resulted in superior tensile and flexural characteristics, with values of 23.87 and 33.21 MPa, respectively, compared to other green composites. The composite with a 12 mm fiber length and 5% fiber load exhibited the highest impact resistance, with a load of 75 kJ/mm2, and demonstrated better resistance to water absorption. Furthermore, an eco-friendly flowerpot was developed using the mechanically optimized US0415 green composite material under real-world conditions.

Pimobendan controlled release guar gum printlets: Tailoring drug doses for personalised veterinary medicines

Treating chronic heart diseases in dogs is challenging due to variations in mass within and between species. Pimobendan (PBD), a veterinary drug only, is prescribed in specific cases of chronic heart disease in dogs and is available on the market in only a few different doses. Furthermore, the therapy itself is challenging due to the large size of the chewable tablets and the requirement for twice-daily administration. The development of customised and on-demand PBD medicines by three-dimensional (3D) printing has been proposed to circumvent these disadvantages. In this study, we designed controlled-release flavoured printlets containing PBD. We evaluated the use of two natural polymers, guar or xanthan gums, as the main component of the printing inks. Guar gum showed the better rheological behavior and printability by semisolid extrusion. The printlets were produced in three different shapes and sizes to allow dose customisation. Guar gum printlets showed a PBD controlled release profile, regardless of their shape or size. Therefore, we have demonstrated a novel approach for controlling PBD drug release and tailoring the dose by employing a natural polymer to produce 3D-printed tablets. This study represents a significant step towards the development of 3D-printed guar gum controlled-release formulations for veterinary applications.

Effects of hydrocolloids on mechanical properties, viscoelastic and microstructural properties of starch-based modeling clay

The effects of various hydrocolloids (guar gum, xanthan gum, and carboxymethyl cellulose) on the texture, rheology, and microstructural properties of modeling clay prepared with cassava starch were investigated. Notably, incorporation of 3 % guar gum and 4 % xanthan gum into starch-based modeling clay resulted in enhancements of 94.12 % and 77.47 % in cohesiveness, and 64.70 % and 66.20 % in extensibility, respectively. For starch-based modeling clay with added guar gum and xanthan gum, compared to formulations without hydrocolloids, the linear viscoelastic range exceeded 0.04 %, and the frequency dependence of both maximum creep compliance (Jmax) and storage modulus (G′) was significantly reduced. This indicates a more stable network structure and enhanced resistance to deformation. Results from Fourier Transform Infrared (FTIR) spectroscopy and X-ray diffraction (XRD) confirmed that the physical interactions between starch and various hydrocolloids, along with the addition of these hydrocolloids, inhibited the degradation effect of thermomechanical processing on the crystalline structure of starch. With the addition of guar gum, it is observed that a continuous and dense network structure forms within the starch-based modeling clay, and starch particles are distributed uniformly. In conclusion, hydrocolloids enhances the properties of starch-based modeling clay, introducing an innovative solution to the modeling clay sector.

Influence of a natural colorant powder from Syzygium cumini L. (skeels) on sensorial and physicochemical properties during storage of a heat-treated flavored fermented milk

This study aimed to evaluate the influence of a powder colorant obtained from a hydroalcoholic extract of jambolan (Syzygium cumini) on the chemical, microbiological, and sensory characteristics of heat-treated flavored fermented milk. The extraction of anthocyanins from the pulp was carried out by maceration with 90% (v/v) ethanol acidified with citric acid. This extract was concentrated (14 to 15% w/v of total solids). Maltodextrin DE 12 was added to obtain 25% (w/v) total solids. Guar gum (0.06% w/w) was added as a stabilizer to whole milk reconstituted with sterilized distilled water (11% w/v total solids). The colorant powder was homogenized at a rate of 1.5 and 2 g per 100 mL of powdered whole milk dissolved in the corresponding amount of water, and sucrose and concentrated strawberry flavoring were added. The natural colorant addition allowed us to obtain a product with pH (4.23-4.75), titratable acidity (1.28-1.47% w/w lactic acid), and color stability, similar to those of yogurt with synthetic colorants. No microbial growth or color changes were detected. The judges did not notice any strange odor, taste, or color. Natural colorants can be a beneficial option for developing healthy and sustainable foods. Keywords: Syzygium cumini; anthocyanins; spray-dried; natural colorant; heat-treated fermented milk.

Influence of a natural colorant powder from Syzygium Cumini L. (Skeels) on sensory and physicochemical properties during storage of a heat-treated flavored fermented milk

This study aimed to evaluate the influence of a powder colorant obtained from a hydroalcoholic extract of jambolan (Syzygium cumini) on the chemical, microbiological, and sensory characteristics of heat-treated flavored fermented milk. The extraction of anthocyanins from the pulp was carried out by maceration with 90% (v/v) ethanol acidified with citric acid. This extract was concentrated (14 to 15% w/v of total solids). Maltodextrin DE 12 was added to obtain 25% (w/v) total solids. Guar gum (0.06% w/w) was added as a stabilizer to whole milk reconstituted with sterilized distilled water (11% w/v total solids). The colorant powder was homogenized at a rate of 1.5 and 2 g per 100 mL of powdered whole milk dissolved in the corresponding amount of water, and sucrose and concentrated strawberry flavoring were added. The natural colorant addition allowed us to obtain a product with pH (4.23-4.75), titratable acidity (1.28-1.47% w/w lactic acid), and color stability, similar to those of yogurt with synthetic colorants. No microbial growth or color changes were detected. The judges did not notice any strange odor, taste, or color. Natural colorants can be a beneficial option for developing healthy and sustainable foods. Keywords: Syzygium cumini; anthocyanins; spray-dried; natural colorant; heat-treated fermented milk.

Assessing the Influence of Different Edible Coating Methods on the Shelf Life and Biochemical Characteristic of Tomato

The study investigated the " Assessing the influence of different edible coating methods on the shelf life and biochemical characteristic of Tomato" during storage. The experiment was laid out in the CRD with three replications. Each replication was comprised of ten treatments consisting of post-harvest edible coating materials viz., Aloe vera gel (10%, 20% and 30%), Bee wax (3%, 6% and 9 %), Guar gum (1.0%, 1.5% and 2.0%) and control (without coating) were used for tomato fruits and various parameters were analyzed over a storage period of 15 days. The results indicated significant influences of the coatings on pH, total soluble solids (TSS), ascorbic acid content, TSS: acid ratio and sugar content. Overall, Aloe vera gel coatings, particularly at higher concentrations, showed the most promising effects in maintaining the quality and extending the shelf life of tomato fruits. This research underscores the potential of edible coatings as a sustainable approach to postharvest management, contributing to reduced food loss and enhanced food security.

Guar gum assisted synthesis of high‐quality silver nanoplates and their polyimide matrix nanocomposites for electromagnetic interference shielding applications

AbstractTwo‐dimensional (2D) silver nanoplates are chemically synthesized in the presence of guar gum – a naturally occurring biopolymer. The polymer directs anisotropic growth of silver nuclei into high aspect ratio nanoplates spanning 4500 ± 500 nm lateral length with thickness as small as 40 ± 10 nm. After a thorough investigation of the reaction parameters (temperature, precursor to reductant ratio, and polymer quantity) on the morphology of the product, a scalable synthetic protocol to achieve good yields (95%–98%) of highly pure (~100%) 2D silver nanoplates (AgNPls) in a facile, inexpensive, room temperature, aqueous phase chemical reaction of only about 5 min is devised. The optimized AgNPls induce appreciable conductivity of 5.5 ± 0.38 S/cm in polyimide at only 12 wt% loading. Consequently, the resulting polymer nanocomposite (containing 12 wt% AgNPls), at only 130 ± 15 μm thickness and 0.45 g/cm3 density, effectively blocks electromagnetic radiation in X‐band with a total shield effectiveness of about 10 dB resulting in substantially high specific shielding effectiveness and absolute shielding effectiveness of 22.48 and 1729.23 dB cm3 g−1, respectively. Additionally, the nanocomposites remain thermally stable up to 500°C in oxidative environment and possess an appreciably high storage modulus of 3.113 GPa at 50°C. These low‐density conductive polyimide films, therefore, present great prospects in shielding against electromagnetic interference under extreme conditions.

Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels

Germination treatment of highland barley enhances its nutritional value while weakening the starch gel properties. This study aims to enhance the characteristics of germinated highland barley starch (GBS) by exploring the synergistic effects of two alkalis (Na2CO3 and NaHCO3) and guar gum (GG) on GBS gel properties. The combined action of alkalis and GG significantly improved the peak viscosity, setback viscosity, and hardness compared with GG alone. The highest G' and G" reached 998 and 204 Pa at 0.4% Na2CO3 addition, which were increased by nearly 44% and 50%, respectively. Fourier-transform infrared spectral analysis revealed that the alkalis strengthened interaction forces, particularly with intensified absorption peaks at 3200–3700 cm−1 and 1550–1750 cm−1. The Na2CO3 and NaHCO3 reduced the spin–spin relaxation time (T2), resulting in a dense starch gel network. This study contributes to enhancing the market application of GBS and offers innovative insights for modifying other starches.

An approach to manufacturing well-being milk chocolate in partial replacement of lecithin by the functional plant-based combination.

Lecithin is constituted of a glycerophospholipid mixture and is abundantly used as an emulsifying agent in various food applications including chocolate production. However, overconsumption of lecithin may create an adverse effect on human health. Thus, this study aims to replace the lecithin with plant-based gums. Different ratios of guar and arabic gum (25%-75%) and their blend (25%-75%) were employed as partial replacement of lecithin. Milk chocolate prepared using 40% guar gum (60GGL [guar gum, lecithin]), 25% arabic gum (75AGL [arabic gum, lecithin]), and a blend of 15 arabic gum and 10 guar gum (65AGGL [arabic gum, guar gum, lecithin]) showed similar rheological behavior as compared to control chocolate (100% lecithin). The fat content of 65AGGL (37.85%) was significantly lower than that of the control sample (43.37%). Rheological behavior exhibited shear-thinning behavior and samples (60GGL-75GGL-80GGL, 65AGL-75AGL, and 65AGGL-75AGGL) showed similar rheological properties as compared to control. The chocolate samples (60GGL and 65AGGL) showed significantly (p < .05) higher hardness values (86.01 and 83.55 N) than the control (79.95 N). As well, gum-added chocolates exhibited higher thermal stability up to 660°C as compared to the control sample. The Fourier transform infrared spectroscopy (FTIR) analysis revealed predominant β-(1 → 4) and β-(1 → 6) glycosidic linkages of the gums and lecithin. Sensory evaluation revealed a comparable score of gum-added milk chocolate in comparison to control samples in terms of taste, texture, color, and overall acceptance. Thus, plant exudate gums could be an excellent alternative to lecithin in milk chocolate, which can enhance the textural properties and shelf life.

Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools.

This study explores the influence of hydrocolloid interactions between Guar Gum (GG) and Xanthan Gum (XG) on the stability and release dynamics of essential thyme oil emulsions. We systematically characterized six emulsions with varying GG and XG ratios, employing spray-drying techniques for the encapsulation process. The stability of the emulsions was quantitatively analyzed, revealing a marked decrease in stability rates correlated with higher initial emulsion activity (zero-order kinetic constant r = -0.972). Furthermore, this study demonstrated that emulsions with carefully optimized hydrocolloid ratios could achieve high encapsulation efficiency (74%) and controlled release profiles. Kinetic modeling and diffusion analyses elucidated that increased XG concentrations tend to reduce diffusivity, thereby enhancing emulsion stability. The effective diffusivity of the thyme oil within the emulsion matrix was determined to be within a range of 0.7 to 2.4 × 10-10 m2/s, significantly influencing release kinetics. The Pearson correlation matrix underlined a substantial negative association between emulsion activity and effective diffusivity (r = -0.740), indicating that denser hydrocolloid networks impede oil mobility. The findings conclusively establish that the interplay of GG and XG concentrations is pivotal in dictating the emulsion's physicochemical properties, with denser networks formed by higher XG content leading to slower oil release rates and enhanced stability. This research provides critical insights for the design of encapsulated food and pharmaceutical products, highlighting the imperative of strategic hydrocolloid selection to realize specific functional attributes and performance criteria.

Preparation and Evaluation of Sustained Release Matrix Tablets of Acelofenac and Comparision of Formulated and Marketed Product

The aim of performing this study is to develop matrix tablet to improve the dissolution rate of aceclofenac and release the drug in a controlled manner over a period of 24 hours. Matrix tablets of aceclofenac, using various viscosity of hydrophilic polymer HPMC in two different proportions, hydrophobic polymer ethyl cellulose and Guar gum were prepared by wet granulation method and subjected to in vitro drug release studies. Tablets were evaluated for in vitro drug release profile in phosphate buffer with pH 7.5. The thickness and hardness of prepared tablets were 3.8 ± 0.2 to 3.9 ±0.2 mm and 4 ± 3 to 5 ± 3 kg/cm2, respectively. The friability was within the acceptable limits of pharmacopeial specifications (0.31 to 0.71%), which indicates the good mechanical strength of the tablets. The in vitro drug release from the proposed system was best explained by Higuchi’s model, indicating that drug release from tablets displayed a diffusion-controlled mechanism. Based on the study results, formulation F7 was selected as the best formulation.

Effect of annealing treatment on physicochemical properties, rheology and in vitro digestion of potato starch-galactomannan complexes

The effect of annealing treatment on the physicochemical properties, flow behavior, and especially in vitro digestibility of potato starch-galactomannan (locust bean gum, tara gum, guar gum, and fenugreek gum) complexes was investigated. Scanning electron microscopy and particle size analysis showed that the galactomannan (GTM) increased the size of potato starch (PS) and adhesions appeared in the starch-galactomannan complexes (PS-GTM). After annealing treatment (ANN), more adhesions appeared in the PS-GTM. However, ANN had little effect on the size of the PS and PS-GTM. GTM decreased the ΔH of the PS, and the short-range ordering (R 1047/1022), To, Tc, and Tp of the PS-GTM increased after ANN. Moreover, the diffraction pattern of the PS still was B-type after the addition of GTM and ANN. However, the relative crystallinity of the PS-GTM was decreased after ANN. Rheology showed that all the complexes exhibited elastic gel structures (G' > G″), and the addition of GTM increased the apparent viscosity, gel-like properties, and modulus of the PS. In vitro digestion showed that the addition of GTM increased the resistant starch (RS) content in the PS, and the RS was positively correlated with the ratio of mannose and galactose under the effect of ANN, with the RS content of the Tara gum complexes increasing from 69.73% to 89.42%. This study provides valid information for the development of healthy, low GI functional foods.

Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream

AbstractThis study investigated the effects of repeated exposure on acceptability, emotional responses, and purchase intention of a novel symbiotic culture of bacteria and yeast (SCOBY) ice cream, compared to a control (no extra additives) and a guar gum ice cream sample, using three sessions: a survey (SCOBY information) and two tasting sessions (repeated‐exposure effect). Participants initially conducted blind evaluations of all samples, followed by an informed tasting. The blind tasting sessions evoked high arousal emotions for the SCOBY ice cream and positive emotions for the control and guar gum samples. The second session showed a rise in liking for sweetness (5.6–6.5) and texture (5.6–6.7) of the SCOBY samples. Sensory attributes such as flavor (odds ratio = 1.7) and texture (odds ratio = 1.7), coupled with positive emotions such as “happy” (odds ratio = 3.8), “pleasant” (odds ratio = 0.4), and “interested” (odds ratio = 3.8) affected purchase intention. The findings of this study provide valuable insights into participants' liking and emotional responses during repeated exposures to stimuli.Practical ApplicationsThe study's findings show that repeated exposure to novel products enhances consumer acceptance and emotional responses, challenging the current formats of traditional sensory studies. This implies that the introduction of novel products can be successful with repeated tasting exposure strategies. The focus on improving familiarity with sensory attributes, especially flavor and texture, can positively impact purchase intention. This insight can guide product positioning, marketing campaigns, and flavor development efforts, encouraging the successful integration of innovative products into the market.

Synergistic effect of aqueous ozone and guar gum coating on the quality and shelf life of stored papaya fruit

Synergistic effect of aqueous ozone and guar gum coating on the quality and shelf life of stored papaya fruit

Properties of donuts enhanced by gum and apple pomace powder for development of low-fat fried food

The development of low-fat donuts with the addition of gum (guar gum and arabic gum) and apple pomace powder was carried out in this study. The purpose of this study was to improve the nutritional content of the donuts, especially in reducing the fat content of the donuts by using gum and adding apple pomace powder. The variables in this study were the composition of gum as an ingredient for donuts and the addition of apple pomace powder. Analysis of the dough and donuts characteristics, as well as the donuts appearance and nutritional content, was carried out. Analysis of the donuts texture profile, such as the hardness, and springiness, increased when the composition of apple pomace powder was increased. The proximate composition of donuts (% water, ash, fat, protein and carbohydrates) was analyzed, and there was reduction of fat in the donuts. This study established that adding gum (guar gum and arabic gum) and apple pomace powder can improve the properties of the donuts. Overall, there are significant differences in consumer acceptance, especially in texture and crumb color.