Hydrocolloid Type Research Articles

Effect of dual modification on structural, functional and dielectric properties of cassava starch

The combined effect of hydrocolloid addition and microwave heating on the structural, physical and functional properties of cassava starch remains underexplored, despite individual studies on these modification methods. The dielectric properties, important for the microwave treatment of starch, have received little attention in recent studies. Cassava starch with and without addition of hydrocolloids (guar and xanthan gums) was modified by microwave heating for two different exposure times, and its structural, functional, and dielectric properties were studied. The dual modification enhanced the swelling power and oil holding capacity of the starch, reduced its gelatinization temperature, and did not alter its crystallinity. Notably, xanthan-modified starch microwaved for 6 min exhibited higher color variation (ΔE*) and increased granules agglomeration, while the microwave treatment alone roughened the surface of the starch granules. The mean diameters D[4,3] of starch increased with xanthan gum addition, microwave treatment (6 min), and their combination. The relative permittivity (ε’), loss factor (ε”) and penetration depth (Dp) were lower for samples modified by the combined method. Considering the type of hydrocolloid and the microwave exposure time, the combined modification significantly influenced the properties of starch, offering a promising approach to producing starch with enhanced functional properties.

K-Carrageenan/Locust Bean Gum Gels for Food Applications-A Critical Study on Potential Alternatives to Animal-Based Gelatin.

Among hydrocolloids used in the food industry, gelatin (an animal protein) is remarkably known for its unique gel forming ability. Creating a perfect, green substitute for animal gelatin is extremely difficult if not impossible, because this versatile hydrocolloid offers many special properties that are not easily imitated by other vegetable-based systems. The combination of more than one type of hydrocolloid is commonly used in food either to bridge the above-mentioned gap or to impart novel organoleptic characteristics (such as mouthfeel) to food products, to modify rheological characteristics, and to satisfy processing requirements in the industry. In this work, we study the rheology and the texture of water mixtures of κ-Carrageenan (κ-C) and Locust Bean Gum (LBG). By fixing different κ-C concentrations and varying the LBG/κ-C ratio, we explore a wide range of potentially useful textures. The results obtained for the green systems are also compared to those exhibited by animal gelatin formulations.

Real-time quantitative detection of hydrocolloid adulteration in meat based on Swin Transformer and smartphone.

Hydrocolloids are widely used in meat products as common food additives. However, research has indicated that excessive consumption of these hydrocolloids may have potential health implications. Currently, consumers mainly rely on sensory evaluation to identify hydrocolloid adulteration in meat products. Although many studies on quantitative detection of hydrocolloids have been conducted by biochemical methods in laboratory environments, there is currently a lack of effective tools for consumers and regulators to obtain real-time and reliable information on hydrocolloid adulteration. To address this challenge, a smartphone-based computer vision method was developed to quantitatively detect carrageenan adulteration in beef in this work. Specifically, Swin Transformer models, along with pre-training and fine-tuning techniques, were used to successfully automate the classification of beef into nine different levels of carrageenan adulteration, ranging from 0% to 20%. Among the tested models, Swin-Tiny (Swin-T) achieved the highest trade-off performance, with a Top-1 accuracy of 0.997, a detection speed of 3.2ms, and a model size of 103.45 Mb. Compared to computer vision, the electrochemical impedance spectroscopy achieved a lower accuracy of 0.792 and required a constant temperature environment and a waiting time of around 30 min for data stabilization. In addition, Swin-T model was also capable of distinguishing between different types of hydrocolloids with a Top-1 accuracy of 0.975. This study provides consumers and regulators with a valuable tool to obtain real-time quantitative information about meat adulteration anytime, anywhere. PRACTICAL APPLICATION: This research provides a practical solution for regulators and consumers to non-destructively and quantitatively detect the content and type of hydrocolloids in beef in real-time using smartphones. This innovation has the potential to significantly reduce the costs associated with meat quality testing, such as the use of chemical reagents and expensive instruments.

Effect of hydrocolloid type on physicochemical and sensory characteristics of gluten-free white bread

Abstract Gluten-free white bread making using local composite flour is currently increasingly being studied. However, the characteristics of the gluten-free white bread produced are not as good as using wheat flour. The use of hydrocolloids is needed to optimize the quality of the white bread produced. This research aimed to examine the effect of hydrocolloid types on the physicochemical and sensory properties of gluten-free white bread. This study used CRD non-factorial, a type of hydrocolloid consisting of xanthan gum, gum arabic and glucomannan. The parameters analyzed are swelling volume, porosity, water content, fat content, protein content, and hedonic (aroma, color, taste, and texture). The results of the research showed that the type of hydrocolloid had a significant effect on the swelling volume, protein content and overall hedonics of white bread. The use of glucomannan and gum arabic produced better volume expansion, protein and hedonic value than xanthan gum. The best treatment was obtained using gum arabic hydrocolloid with characteristics of swelling volume of 228.88%, porosity 1525.87, water content 40.20%, ash content 2.32%, protein content 34.13%, hedonic color 4.7 (like very much), aroma hedonic 4.9 (like very much), taste hedonic 4.1 (like) and texture hedonic 4,1 (like).

Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids.

Orange concentrate (OC) is one of the main raw materials in the nonalcoholic beverage industry. Considering the difference in orange varieties, preserving its natural quality is essential to yield a product with favorable attributes and physical stability. Thus, the present study is aimed at assessing the effect of pectin, xanthan, and carboxymethyl cellulose (CMC) in a concentration range of 0-0.2% (w/v) along with mixing temperature on Brix, pH, acidity, density, turbidity, and viscosity of OC and at calculating the model equation for each attribute. The results showed that, except for CMC, the influence of concentration, type, and amount of hydrocolloid on pH changes was insignificant. Adding each hydrocolloid individually, in pairs, or threes reduced the density, and the measured density was lower at a mixing temperature of 4°C. Also, it was observed that mixing temperature was the only factor influencing turbidity, and the values were significantly lower at 80°C compared to 4°C. A significant interaction effect of xanthan concentration and mixing temperature on the Brix was observed. Adding hydrocolloids, except pectin, resulted in a significant (p < 0.05) increase in viscosity, and xanthan had the greatest effect on the viscosity. A suitable model was designed using pectin and xanthan, pectin and CMC, and all three gums, resulting in a final OC product with high stability and improved physical and chemical attributes. The optimized values for Brix, pH, acidity, density, turbidity, and OC viscosity were achieved using 0.08% pectin, 0.19% xanthan, and 0.08% CMC at 80°C mixing temperature.

Artificial intelligence-based prediction of the rheological properties of hydrocolloids for plant-based meat analogues.

Methylcellulose has been applied as a primary binding agent to control the quality attributes of plant-based meat analogues. H owever, a great deal of effort has been made to search for hydrocolloids to replace methylcellulose because of increasing awareness of clean labels. In this study, a machine learning framework was proposed in order to describe and predict the flow behavior of six hydrocolloid solutions, and the predicted viscosities were correlated with the textural features of their corresponding plant-based meat analogues. Different shear-thinning and Newtonian behaviors were observed depending on the type of hydrocolloid and the shear rate. Methylcellulose exhibited an increasing viscosity pattern with increasing temperature, compared to the other hydrocolloids. The machine learning algorithms (random forest and multilayer perceptron models) showed a better viscosity fitting performance than the constitutive equations (power law and Cross models). In addition, three hyperparameters of the multilayer perceptron model (optimizer, learning rate, and the number of hidden layers) were tuned using the Bayesian optimization algorithm. The optimized multilayer perceptron model exhibited superior performance in viscosity prediction (R2 = 0.9944-0.9961/RMSE = 0.0545-0.0708). Furthermore, the machine learning-predicted viscosities overall showed similar patterns to the textural parameters of the meat analogues. © 2024 Society of Chemical Industry.

Effect of three soluble dietary fibers on the properties of flaxseed gum-based hydrogels: A comparison study and mechanism illustration

As a new type of natural edible hydrocolloid, the gel formed by flaxseed gum (FG) has some defects including poor water holding capacity and high hardness. The combination of FG with other polysaccharides is usually one of the ways to improve these drawbacks. In this study, three soluble dietary fibers (SDFs), namely, konjac glucomannan (KGM), guar gum (GG) and psyllium seed gum (PSG), were selected and mixed with FG at three different concentrations to form FG-SDF hydrogels. The effects of different SDFs on gelling properties of FG and possible mechanisms were compared. All SDFs increased water holding capacity and binding degrees with water molecules of FG-based hydrogels, and the growth became more pronounced with increasing SDF concentration. Compared with control sample (FG hydrogel), FG-PSG hydrogels and FG-GG hydrogels exhibited weaker gel strength, hardness and elasticity, while FG-KGM hydrogels showed the opposite results. FTIR spectra demonstrated an obvious cross-linking occurred between SDFs and FG in FG-SDF hydrogels, and the degree of cross-linking depended on the concentration of SDF. It was deduced that SDF could extend in water while heating, thus compete with FG to form hydrogen bonds to inhibit self-cross-linking of FG. In general, the obstructive effect followed the order of PSG > GG > KGM.

Physicochemical and Sensory Characteristics of Black Grass Jelly Drink on Variations in Type and Concentration of Hydrocolloids

Sokawera Village is a village located in Cilongok District, Banyumas Regency, Central Java Province. The village has one of the most abundant agricultural commodities, namely black grass jelly. There are many black grass jelly plants and there is enough potential to be developed in the village. This study aims to determine the physicochemical and sensory characteristics of black grass jelly drink which is influenced by the type of hydrocolloid and the hydrocolloid concentration, and to determine the combination of type and concentration of hydrocolloid which produces the best physicochemical and sensory characteristics of black grass jelly drink. This study used a factorial Completely Randomized Design method with two factors, namely the type of hydrocolloid (J) which consisted of 2 levels (carrageenan and jelly powder) and the concentration of hydrocolloid (K) which consisted of 4 levels (0.4; 0.5;0,6; &amp; 0,7%). The test variables for physicochemical characteristics include viscosity, pH, water activity (Aw), syneresis, ash content, and water content, as well as testing for sensory properties including color, aroma, taste, texture, and overall preference. The test results of physicochemical and sensory variables were analyzed using analysis of variance and DMRT at the level of = 5%. The results showed that the type of carrageenan hydrocolloid produced a jelly drink of black grass jelly with a lower viscosity and higher syneresis than the type of jelly powder hydrocolloid. Hydrocolloid concentration of 0.7% produced better physicochemical and sensory characteristics of black grass jelly drink than hydrocolloid concentration of 0.4; 0.5; and 0.6%. The best treatment in this study was obtained in the combination of 0.7carrageenan treatment (J1K4).

Determination and numerical modeling of sugar release from model food gels

In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent (treatment 1, only mixing) and disruptive (treatment 2, mixing and shredding) conditions. According to the results, except for LMP gels in treatment 1, sugar release time increased depending on the hydrocolloid concentration in model gels and the lowest hydrocolloid concentration resulted in the shortest release time in both treatments (p < 0.05). In treatment 2, it was observed that the release times were shorter than treatment 1, and fractures in the gel had a significant effect on sugar release. Numerical model was developed for both treatments, which fitted well with the experimental data. The effective diffusivity values (D eff ) of sugar release from gels were found between 0.22 × 10 −8 -5.07 × 10 −8 m 2 /s and 1.37 × 10 −8 -18.47 × 10 −8 m 2 /s in treatments 1 and 2, respectively, showing that mixing process increased the D eff values significantly. In line with these results, the significant effect of gel texture on sucrose release was clearly demonstrated. • Hydrocolloid type and ratio was important factor for the sugar release rate. • Sugar release rate can be correlated with Young's modulus. • The sugar release process was successfully modeled numerically. • Texture of gels could be modified for controlled release using numerical modeling.

Influence of the type and concentration of hydrocolloids on Ostwald ripening of emulsions stabilized with small molecular and non-ionic surfactants

The effects of hydrocolloid gum, gum arabic, carrageenan, and xanthan on the Ostwald ripening of emulsions fabricated using Brij or Tween surfactants were examined. Emulsions prepared using pure n-decane exhibited low stability to Ostwald ripening, and modifying the oil composition by mixing corn oil improved the stability to Ostwald ripening. When gums were added to emulsions prepared using pure n-decane, the stability to Ostwald ripening decreased further, except for xanthan in emulsions stabilized using Tween surfactant. This could be because gums may affect interactions between water molecules and the hydrophilic head of the surfactant, increasing the water solubility of n-decane. However, gum addition (or viscosity increment) increased the stability of emulsions prepared using the modified oil composition (90% n-decane and 10% corn oil). In conclusion, emulsions unstable to Ostwald ripening may be negatively affected by gum addition, whereas emulsions relatively stable to Ostwald ripening may be positively affected.

Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch.

Adding resistant starch (RS) to bread formulations is a promising way of increasing fiber content of white bread. However, the partial replacement of wheat flour (WF) by RS can lead to a decrease in technological quality. The objective of this study was to analyze the performance of hydroxypropylmethylcellulose and carboxymethylcellulose as improvers of wheat bread with a high level of replacement (30%) with maize RS. The levels of the modified celluloses were 1% and 1.5% (WF + RS basis), and a formulation without modified celluloses was used as control. Proofing time, loaf volume, crumb characteristics (porosity, texture), and bread staling parameters (hardness increase, moisture loss), among other attributes, were analyzed, and principal component analysis was applied to compare samples. The use of both modified celluloses was effective in improving the quality of breads. Specific volume and crumb porosity were enhanced, particularly at the 1.5% level. Breads with modified celluloses also allowed a higher retention of water and a better preservation of mechanical properties during storage. The principal component analysis projection graph for the first two principal components showed that samples with modified celluloses were clustered by the level of hydrocolloid addition rather than by the type of hydrocolloid used, although all the samples with modified celluloses were close to each other and distant from the control sample without hydrocolloids. The quality decrease resulting from the replacement of WF by a high level of RS can be greatly compensated by the use of structuring agents such as hydroxypropylmethylcellulose and carboxymethylcellulose. © 2022 Society of Chemical Industry.

Characterization of biofilms developed from alginate extracted from Padina sp. incorporated with calcium chloride (CaCl2)

Seaweed has been used in many industries, whether directly or its extract. Padina sp. is one of the understudied species of brown seaweed. Brown seaweed have alginate embedded in their cell wall which is a type of hydrocolloids and can be used in many industries and applications including development of biofilms. The main objective of this current study is to develop biofilms using alginate extracted from Padina sp. and incorporated with calcium chloride at different concentrations. Prior to that, the functional groups of Padina sp. and alginate extract were determined. Then, functional groups, surface morphology, mechanical properties, swelling ability and biodegradability of the biofilms were studied using standard methods. The results showed that there were no significant changes in their FTIR spectra with increasing CaCl2 content. Surface morphology showed improvement in bonding while mechanical properties showed the best tensile strength of 9.43mm and 8.61mm elongation-at-break (EAB) after addition of 0.12g CaCl2. As for their swelling and biodegradability, the samples were completely dissolved after one hour and degraded after 24 hours. This shows that the biofilms with CaCl2 indeed improve the quality of alginate-based biofilms which can further be studied to improve other aspects such as water sorption kinetic and thermal stability.

A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage.

Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added.

Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels)

Effects of incorporating hydrogel particles with various sizes (35.8–150.2 μm) into monoacylglycerol (MAG)-based oleogels at a constant hydrogel/oleogel ratio of 1:4, on the physical properties of the resultant bigels was examined. Whey protein concentrate (WPC, 3 g/100 g) and κ-carrageenan (0.8 g/100 g) were utilised as the gelling agents of hydrogels. The molten hydrogels and oleogels (8 g/100 g MAG) were prepared by mechanical mixing at different shear rates to form small-, medium-, and large-hydrogel particles dispersed in the oleogel network. The particle size significantly affected microstructural, rheological, and textural properties, and oil binding capacity (OBC) of the formed bigels. Kappa-carrageenan-based bigel with a small particle size (35.8 μm) had a denser MAG crystal network than the larger counterparts (64.4 and 47.6 μm). The presence of WPC particles inhibited the growth of MAG crystals in WPC-based bigel. Regardless of the type of hydrocolloids used, the incorporated hydrogels having small and medium particle sizes acted as active filler in the bigel matrix, increasing viscoelasticity, hardness and OBC of the resultant bigels. These results highlight the importance of particle size in building a higher degree of internal structure in the bigels that can fine-tune desired physical properties or improve delivery of bioactive compounds.

Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis

Foam is a two-phase system in which continuous liquid and discontinuous gas phases interact. Maintaining equilibrium between these phases can only be achieved by optimizing the properties of the foam. The aim of the current research is to optimize process parameters (PPs) such as protein type, hydrocolloid concentration, hydrocolloid type, and mixing temperature in the preparation of model foam using the Taguchi method (TM) and gray relational analysis (GRA) in conjunction with principal component analysis (PCA). The experiments were performed using the Taguchi orthogonal array (L16) and then the effects of PPs on the overrun (OR), bubble size (BS), and loss tangent (LT) were investigated. The results showed that GRA-PCA performed better than TM in optimizing the multiple responses. Consequently, the foam optimized for OR, LT, and BS could be prepared by whipping a sugar-containing solution with saponin (0.096%), whey protein concentrate (0.5%) and pectin (0.05%) at 80°C. Practical applications There is a need for alternative foaming agents for foam production in the food industry. For this purpose, optimization methods such as Taguchi method (TM) and gray relational analysis (GRA)- principal component analysis (PCA) were used to determine better foaming properties (higher foamability and more elasticity) of the test sample with a combination of Gypsophila saponin, milk proteins, and hydrocolloids. As a result, it was found that GRA-PCA is a more effective optimization method than TM in multi-response optimization of food foams.

The effect of extraction time on the quality of brown seaweed Na-Alginate Sargassum polycisteum as the base material for SBK Edible Film

Brown seaweed is an alginate-producing seaweed because of its high polysaccharide hydrocolloid content. Alginate is one type of hydrocolloid by organic polymers in water. This study aimed to obtain a suitable method in producing sodium alginate to produce a large yield. The research method includes the preparation of seaweed, extraction, and purification of alginate using EDTA, and testing the quality of the resulting alginate. The results showed that the yield of alginate produced in this study was 18.47-24.31%. The viscosity and water content test results showed that the alginate yield was 892 cps with an extraction time of 6 hours and 14.82% (w/v). Functional group analysis revealed a mannonate fingerprint region that indicated the absorption peak from alginate characteristics. The ash content test produced is in the range of 14.25%-26.57%. The pH of Na-alginate is in the range between 8-10. Water vapor transmission rate is ranged from 10.13-11.56 g/m2.hours to edible film application.

Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying

The purpose of this study was to analyze the effect of the addition of hydrocolloids such as gum arabic and xanthan gum, as well as a mixture of gum arabic and xanthan gum on moisture and oil transport properties in deep fat-fried multilayered wheat flour dough sheet (Khaja). The dynamic viscoelastic analysis of the dough showed that the hydrocolloid incorporated sample had a larger difference in the storage and loss modulus values, indicating that hydrocolloids had a synergistic effect on increasing the elastic property of the dough. The multilayered wheat flour dough sheet was deep fat-fried in a fryer at a frying oil temperature of 180°C. Hydrocolloid inclusion reduced the moisture diffusivity of the product, and the moisture diffusivity of the hydrocolloid incorporated sample decreased from 4.60 × 10−9 to 3.32 × 10−9 m2/s. The sample containing the combination of gum arabic and xanthan gum reduces oil absorption by 20.13% compared to the control sample. Novelty impact statement Oil absorption in Khaja is influenced by the type of hydrocolloid, moisture content of the dough, frying duration, and temperature of frying. Hydrocolloid significantly affected the viscoelastic characteristics of the dough and reduced the hardness of the product. The dough containing a combination of xanthan gum and gum Arabic decreased oil absorption by around 20% in Khaja.

Novel composite double-layered dressing with improved mechanical properties and wound recovery for thermosensitive drug, Lactobacillus brevis

The objective of this study was to develop a novel composite double-layered dressing (CDD), with improved mechanical properties and wound recovery, to administer the thermosensitive drug Lactobacillus brevis (LB). The system was based on the release of LB to enhance the activation of tissue regeneration in infected wounds. The CDD was composed of an LB-loaded hydrogel top layer with an external hydrocolloid type layer. The LB-loaded hydrogel top layer was prepared by the freeze-thawing method using polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP), thus improving the release properties of LB. The high-temperature melting method was employed to produce the external layer of the dressing, using polyisobutylene (PIB), styrene-isoprene-styrene copolymer (SIS copolymer), paraffin oil, and sodium carboxymethylcellulose (CMC), thus improving mechanical properties. Numerous LB-loaded CDDs were prepared at various ingredient ratios; their swelling and mechanical properties and LB release were assessed. A novel LB-loaded CDD, composed of a PVP/PVA (0.5/10) hydrogel top layer and a PIB/SIS copolymer/paraffin oil/sodium CMC (20/25/12/43) external hydrocolloid membrane, revealed excellent mechanical properties (5.18 × 10−3 ± 2.138 × 10−4 N/mm2, Young's modulus), swelling capacity (801 ± 47%), and drug release (66.7 ± 2.9%, 120 min). Moreover, LB-loaded CDD improved the wound healing efficacy in the P. aeruginosa infected wounds of rats compared to a commercial product and a CDD without LB. The developed novel LB-loaded CDDs were considered an effective treatment for infected wounds and a potential thermosensitive drug carrier, which could improve the efficacy of wound recovery.

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.

Different hydrocolloid types and concentrations effects towards non-gluten sponge cake's chemical quality and organoleptic

The number of people with autism and celiac disease keeps increasing. One of the efforts to assist the healing process naturally is through food consumption that is healthy, safe, and not carelessly, such as providing non-gluten food. The most favoured non-gluten product alternatives are the sponge cake. To produce a soft and elastic non-gluten sponge cake, then hydrocolloid is required. On the other side, the types and amounts of hydrocolloid are varied, depending on the product's types and ingredients.&#x0D; This research aims to determine the correct type and concentration of hydrocolloid (xanthan gum and guar gum) towards chemical quality and organoleptic of the non-gluten sponge cake from the best cowpea. This research would also help fulfil food availability and diversity for the increasing number of people with autism and celiac disease, reduce the consumption of wheat flour as the gluten source that is now still imported, and utilise and increase consumption of cowpea locally-sourced food.&#x0D; This research employs Randomised Block Design method consists of two factors: hydrocolloid type factor, which consists of two levels (xanthan gum and guar gum) and hydrocolloid concentration type factor, which consists of three levels (1 gr, 2 gr, and 3 gr). The chemical test parameters involve protein, water, and ash content. The organoleptic test parameters involve colour, aroma, flavour, and texture.&#x0D; This research resulted in the best treatment of the cowpea sponge cake is at the usage of xanthan gum type on the 2 grams concentration (HIK2) with the highest Result Value of 0.78, with research criteria scores as follows: flavour = 5.7 (like); texture = 5.6 (like); water content = 9.535%; protein content = 4.354%; colour = 5.4 (rather like); and ash content = 1.622%.