Role Of Hydrocolloids Research Articles

Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten‐free proso millet bread

SummaryThe effect of xanthan gum (XG), guar gum (GG), and hydroxypropyl methylcellulose (HPMC) at different concentrations (0.5, 1.0, 1.5, 2.0 g/100 g) on the development of gluten‐free proso millet bread was studied. HPMC and GG addition showed a remarkable increase in the loss and storage modulus, indicating the viscoelastic behaviour of batter. With increasing frequency, loss tangent values decreased <1, denoting gel‐like behaviour. Shear stress increased, and apparent viscosity decreased with shear rate denoting pseudoplastic non‐Newtonian fluid behaviour. HPMC and GG added batter showed improvement in stickiness, adhesion, cohesiveness, and vice versa observed in XG. HPMC2.0 and GG2.0 showed higher loaf and specific volume (450, 446.67 cm3 and 2.88, 2.85 cm3 g−1). It signifies increased gas holding capacity, which reduces the hardness of the crumb than control. HPMC breads showed higher number of cells, uniform cell size, thin cell wall, and lower porosity with the highest overall acceptability (7.33). Microstructure exhibited continuous network formation in HPMC2.0 crumb compared to web‐like structures in XG and GG breads. Immunological validation showed that the developed bread was gluten free. The results implied that the addition of 2 g/100 g HPMC improved the overall quality of proso millet bread.

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index.

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina.

The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a “source of fiber” based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested. A Box–Behnken design with randomized response surface methodology was used to determine a suitable combination of these gums to achieve fewer cooking losses, higher water gain and swelling index values, and better texture characteristics before and after cooking. Positive effects on textural characteristics were observed when incorporating XG into the pasta formulation. Cooking and fiber loss also significantly diminished with the XG-CMC combination over 0.8%. No significant effect was found for the other evaluated parameters. A synergistic interaction between LBG and XG was only significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases.

The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review

SummaryA growing number of diseases in association with gluten intake, such as coeliac disease, have led to increasing demand for gluten‐free products as a crucial economic and health issue. Gluten‐free products, because of the absence of gluten, usually have a poor texture, taste and appearance. Therefore, the production of good quality gluten‐free products with substances that can somehow mimic the viscoelastic properties of gluten is an important challenge. Recently, hydrocolloids are widely used to improve the quality and shelf‐life of gluten‐free products. In this study, the effect of hydrocolloids on the production of gluten‐free cereal‐based products, such as breads, cakes and muffins, biscuits and cookies, pasta and noodles, has been reviewed as well as their nutritional values. In general, this study could suggest key factors in the improvement of gluten‐free products.

Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder

Gluten free noodles have been made from a variety of ingredients, but very often without applying ingredients and process knowledge. Aim of this study was to build up gluten free noodles using tiger nut flour, a selection of hydrocolloids (guar gum, xanthan gum, inulin and carboxymethyl cellulose) and considering the impact of dough hydration in noodles making. Dough rheology, fresh noodles characteristics, cooking quality indicators and noodles quality after cooking were evaluated. Results showed that hydration level significantly affected dough rheology during mixing, heating and cooling, with a significant (P < 0.05) impact on hardness and firmness of fresh noodles and adhesiveness and firmness of cooked noodles. Hydrocolloids type significantly affected the characteristics of fresh and cooked noodles, but the extent of their effect was dependent on the hydration level applied during noodles making. In general, hydrocolloids increased dough consistency, resulting in fresh noodles with higher diameter, hardness and firmness, trend that was maintained after cooking, reducing cooking losses. In particular, gluten free tiger nut noodles made in the presence of 0.5% xanthan gum and adjusting the amount of water showed the best performance, with low cooking losses and high firmness.

The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

The paper presents results of studies on the preparation of fresh food foams based on egg white and hydrocolloids (xanthan gum and carrageenan). The basic physical parameters of the obtained foams such as density, gas volume fraction and size of gas bubbles were measured. Rheological measurements were also performed, and continuous Maxwell model was applied to describe viscoelastic properties. The analysis of the obtained results concerned the impact of individual hydrocolloids and their mixtures on the changes of the rheological properties as well as their influence on the stability of the obtained foams. It was shown, that addition of pure xanthan preserved native properties of the egg white protein foams; the resulting foams, however, created difficulties during further processing. Foams containing only carrageenan were unstable, but exhibited desirable rheological properties. As a result of mixing xanthan gum and carrageenan, stable viscoelastic foams with unique rheological and technological properties were obtained.

Role of hydrocolloids in the creaming of oil in water emulsions.

The influence of guar gum and xanthan gum on the creaming of 10% oil in water emulsions has been investigated. The presence of very low concentrations of the polysaccharides (typically < approximately 0.075%) was found to induce depletion flocculation of the emulsion droplets and increased the rate of creaming. However, at higher polysaccharide concentrations (typically > approximately 0.1%) the creaming rate was reduced due to the increased viscosity of the aqueous phase. For most systems a delay period was noted before creaming started, which was found to be dependent on the zero shear viscosity of the continuous phase and independent of polysaccharide type. The delay period increased significantly at zero shear viscosities approaching 1 Pa s. A mathematical model has been used to fit the creaming rate profiles and a simple exponential relationship obtained between delay time and polysaccharide concentration.

Role of hydrocolloids in wound management.

This article describes the actions of hydrocolloid dressings and the type of wounds for which they are most suitable. The range of hydrocolloid products is reviewed along with their individual advantages and disadvantages.