The global increase in the older population presents a nutritional challenge; therefore, the development of food products for this group must take into account the physiological changes associated with aging. This work aimed to evaluate the effects of droplet size, conventional emulsion (CE) and nanoemulsion (NE), and different hydrocolloids, soy protein (SPI), whey protein (WPI), agar (AG), and κ-carrageenan (CAR), on the physical properties, lipid digestibility, and bioaccessibility of emulsion-based gels enriched with vitamin D. The main findings indicated that all gels exhibited non-Newtonian behavior and suitable viscosity and texture for the swallowing needs of older people. The highest release of free fatty acids (~30%) was observed in the NE + WPI sample, independent of droplet size. Instead, SPI gels showed the highest vitamin D bioaccessibility, likely due to their less-structured gel network. Thus, gels containing WPI + AG provide a favorable balance between an easy-to-swallow texture and efficient nutrient release, making them suitable for producing food based on emulsion-filled gels with good physical and nutritional properties. Hence, these results highlight the potential of tailored hydrocolloid combinations to develop nutrient-fortified and texture-appropriate gels that address the nutritional needs of the older population.

Banana flour is a promising ingredient for the development of functional foods due to its high resistant starch content and its gluten-free (GF) status. However, the absence of gluten in banana flour limits its functional role in banana flour-infused products such as pasta. This work determined the influence of three hydrocolloids including egg white (EW), guar gum (GG), and xanthan gum (XG) on the cooking parameters (cooking time and loss), color, and texture (adhesiveness and hardness) of GF unripe banana flour pasta. The pasta samples were prepared using unripe banana flour (36%) and varying levels of EW (18%-22%), GG (0.5%-4.5%), and XG (0.5%-4.5%). It was observed that there was an increase (p < 0.05) in the cooking time (18.67-31 min, EW; 17.33-32 min, GG), hardness (4373.99 g-5394.13 g, EW), lightness (36.3-37.9, EW), and hue (58.2-59.9, XG) of the pasta in response to incremental levels of the individual hydrocolloids. The cooking loss was highest (p < 0.05) at 7.9% for XG (0.5%) and lowest at 4.6% for EW (22%) while the adhesiveness of the pasta decreased from -1.26 to -4.37 g.sec with increased concentration of GG but increased (p < 0.05) with increased concentrations of EW (-6.82 g.sec to -3.31 g.sec) and XG (-2.85 g.sec to -1.37 g.sec). Unripe banana flour-based pasta quality parameters can be enhanced using optimal inclusion levels of 19% for EW and 2%-3% for GG and XG.

This study aimed to improve the physical stability of ultra-high temperature (UHT) oat beverage by adding hydrophilic colloids (guar gum [GG] and xanthan gum [XG]) and a natural emulsifier (soluble soybean polysaccharide [SSPS]). The stability of the oat beverage was characterized by particle size, zeta potential, rheological properties, Fourier-transform infrared (FTIR) spectroscopy, backscattered light intensity (ΔBS), and microstructure. The results indicated that XG reduced the average particle size and size distribution of the beverage, indicating that XG could prevent particle aggregation. GG increases the apparent viscosity of the oat beverage without affecting the zeta potential. When SSPS was added to the oat beverage, it increased the absolute value of the zeta potential and the infrared absorption peak intensity, while the average particle size and backscattered light intensity (ΔBS) decreased, resulting in a more uniform microstructure. The zeta potential reached a maximum value of 32.12 when GG, XG, and SSPS were combined, indicating that the physical stability of the oat beverage was effectively improved when all three were present simultaneously. This study may provide some suggestions for the industrial production of low-viscosity cereal beverages with good stability.

Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate

Organogel (OG) is a class of semi-solid gel, entrapping organic solvent within a three-dimensional network, which is formed via the self-assembly of organogelators. In the present study, OG was produced by glycerol monolaurate (GML) as organogelator. The influence of hydrocolloids with different surface charges (chitosan (CS), konjac glucomannan (KGM) and sodium alginate (SA)) on the physiochemical properties of OG was investigated. Rheological studies demonstrated that OG and pure hydrocolloid solution showed shear-thinning behavior. After incorporation of the hydrocolloid, the initial viscosity of OG was lowered from ~100 Pa·s to <10 Pa·s, and then the viscosity increased to more than 100 Pa·s at a low shear rate of 0.1–0.2 s−1, which subsequently decreased with a higher shear rate. OGs in the presence of hydrocolloids still kept the thermo-sensitivity, while the melting point of the OG decreased with the incorporation of hydrocolloids. Hydrocolloid addition greatly shortened the gelling time of the OG from 21 min to less than 2 min. The presence of hydrocolloids increased the particle size of oil droplets in the molten OG. Some aggregation and coalescence of oil droplets occurred in the presence of positive-charged CS and negative-charged SA, respectively. After gelling, the gel structure converted into a biphasic-like network. Hydrocolloids improved the hardness, stickiness and the oil-holding stability of OGs by 18.8~33.9%. Overall, hydrocolloid incorporation could modulate the properties of OGs through their different surface charge properties. These novel OGs have potential as nutrient carriers or low-fat margarine alternatives and avoid the trans-fatty acid intake.

Purpose Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles. Findings The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands. Practical implications It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles. Originality/value Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.

In this study, organic red Jasmine rice flour (RJF) is mixed with guar gum (GG), with carboxymethyl cellulose (CMC), and with xanthan gum (XG) at 0.0% (control), 0.2%, and 0.4%, respectively. They are all subjected to noodle formation. The results showed that XG increased the peak and breakdown viscosities of RJF (p &lt; 0.05), while GG and CMC improved the setback viscosity (p &lt; 0.05). Final viscosity is induced by the use of hydrocolloids (p &lt; 0.05). The conclusion temperature and gelatinization enthalpy of RJF increased remarkably by using GG and CMC (p &lt; 0.05). The use of GG (0.2%) give the highest values with respect to the textural properties of the rice noodles, including the tensile strength (47.25 g) and extensibility (16.02 mm). In contrast, it notably decreased cooking loss (p &lt; 0.05). These parameters are determined to have the highest acceptability (5.70) in the noodle (p &lt; 0.05). The total phenolic content and anitioxidant activities of the rice noodle are not affected by using hydrocolloids (p &gt; 0.05).

Most gluten-free bakery formulations have starch sources of low nutritional value. The objective of this work was to use fava beans (Phaseolus lunatus) for the production of gluten-free sponge cakes, in addition to evaluating the effects of the partial substitution of fava bean flour by galactomannan and xanthan gum, isolated or mixed at 0.5 and 1.0% proportions, compared with a commercial reference. The properties such as viscosity, specific gravity and microscopy of the air bubbles were evaluated in the raw cakes, while the cooked cakes were analyzed according to physicochemical (chemical composition, specific volume, texture and color) and sensorial properties. Hydrocolloids increased the viscosity, specific gravity, and incorporation of air into the batters. Xanthan gum increased the cakes' firmness after cooking; in what concerns color parameters, hydrocolloids did not interfere. Cakes based on fava beans had better sensory acceptance with or without the presence of hydrocolloids and presented higher levels of moisture, proteins, lipids and ashes when compared to the commercial reference, proving to be an excellent food option without gluten and high nutritional value.

Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel

The influence of hydrocolloids on mead wort fermentation

Flat breads are popular all over the world. There are several forms of flat bread, which differ in their methods of preparation. In comparison to pan breads, the leavened flat breads have shorter fermentation period. Nowadays, the use of additives has become a common practice in the baking industry. In this paper, supplementation of several hydrocolloids having different chemical structure and diverse origin to the flatbread making process is presented. Hydrocolloids comprise a number of water-soluble polysaccharides providing a range of functional properties that make them suitable to this application. They provide proper texture, control moisture, improve overall product quality and stability, reduce cost, and facilitate processing in the flat breads. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. Hydrocolloids have been used for retarding the staling and for improving the quality of the fresh products. In addition to this, good sensory properties for visual appearance, aroma, flavor, crunchiness, and overall acceptability were obtained.

Abstract The influence of hydrocolloids, including hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and sodium alginate (AG) at 0.5 and 1.0% (w/w, based on the wheat flour), on batter properties and textural kinetics of sponge cake during storage was studied. It was found that the addition of XG and AG dose‐dependently increased the batter density and the viscosity of all the samples and also decreased the cake specific volume but increased the crumb moisture. The firmness change of sponge cake at different storage temperatures followed a first‐order kinetic reaction, where the activation energy (Ea) decreased in the following order: HPMC &gt; AG &gt; XG, which is in contrast to the firmness change rate constant (k). Addition of 0.5% (w/w) HPMC gave the lowest k (0.1156 day−1) and highest Ea (11.23 kJ/mol) values, reflecting its better firmness retarding property. However, the use of HPMC at 1.0% (w/w) gave an adverse effect.Practical ApplicationsConvenient baked snack foods, such as sponge cakes, are in increasing demand as a result of the changing lifestyles and economics of the global populations. However, the quality of sponge cakes changes (deteriorate) during storage. This study evaluated the use of three different hydrocolloids as potential firmness retarding agents during cake storage. Kinetics measurements were the key parameter used to describe the rate of reaction. Hydrocolloids that help to improve the texture of sponge cake are of a significant interest in the baked goods industry, and such archived research will benefit the industrial cake production for better distribution and marketing of these products.

Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water

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.

The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg−1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg−1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg−1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg−1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.

Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures

Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate

Influence of adding six hydrocolloids, guar gum, carrageenan, carboxymethylcellulose and three types of pectin, and of sweeteners, aspartame and fructose, as replacement of sucrose, on flow behaviour of peach nectar was studied. A series of peach nectar samples (with approximately 65% fruit) was prepared using commercially processed peach purée with sucrose and substituting sugar with low-calorie sweetener aspartame and fructose (alone and in combination in a sweetness ratio of 1:1) taking into account their sweetness. To prevent reduction of viscosity and mouthfeel/body of low-calorie peach nectars, different concentrations of hydrocolloids were added. A control sample was prepared by mixing fruit purée with a sucrose solution (7% mass fraction) to provide a 14% (in total solids) nectar. Rheological measurements were carried out on a rotational viscosimeter Rheotest 3 at 20 C and 5°C. The flow of all peach nectars was characterized as pseudoplastic. Among all used hydrocolloids, addition of only 0.03% of carrageenan to the peach nectar was enough to obtain viscosity similar to the viscosity of the control sample.

Influence of hydrocolloids on dough rheology and bread quality

The aim of this work was to investigate the influence of several carboxymethylcellulose hydrocolloids addition on the rheological properties of whey model systems as well as sucrose & sorbitol & water solutions. Measurements were done by rotational viscosimeter, Brookfield DV-III at 20 °C. The rheological parameters were determined by Ostwald and Reiner™s power-law model. The results of variance analysis showed that all investigated sources of variation (model solution composition, type of hydrocolloids and freezing process) had a significant influence on the rheological parameter (consistency coefficient). Due to the interaction of hydrocolloid and whey proteins or minerals the viscosity of the model solutions prepared with ultrafiltrated whey dropped substantially. Freezing process increased the viscosity of whey solutions, while the viscosity of solutions prepared with water did not change significantly.