Effects of methylcellulose,xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations

The functionalities of hydrocolloid–flour mixtures in terms of the thermal properties of their resulting batter systems were investigated, and the effects of different thermal processes such as cooking–freezing–thawing (CFT) and freezing–cooking (FC) on thermal properties of the various batter systems were determined in this study. Differential scanning calorimetry (DSC) was used to determine thermal property parameters including gelatinization temperature (T_G), total enthalpies of gelatinization (ΔH_G), glass transition temperature (T_g), melting peak temperature (T_m), and total melting enthalpies (ΔH_m). The different thermal processes did not significantly affect either T_G or ΔH_G of batter systems, but they influenced the glass transition behavior and the ΔH_m of batter systems. The thermal processes also showed different effects on the batter systems containing different hydrocolloids such as methylcellulose (MC), carboxymethylcellulose (CMC), and xanthan gum (XG). The hydrocolloids shifted T_G upwards, depressed T_g, and increased T_m of batters. The effect of these hydrocolloids on glass transition temperature was more pronounced in raw samples (FC process) than in cooked samples and increased with increasing levels of CMC and MC used in the formulations. Batters with MC showed increased ΔH_m for all the thermal processes. CMC only showed significant effect on ΔH_m for cooked samples (CFT process). MC and CMC showed more pronounced effects on T_g for raw uncooked rice- and corn flour-based batters than on raw uncooked wheat flour-based batters. However, this special effect was not obvious in the batters containing 0.2% XG.     

Rheological Properties and Adhesion Characteristics of Flour-Based Batters for Chicken Nuggets as affected by Three Hydrocolloids

Time-dependency, apparent viscosity, shear-thinning behavior, recovery and adhesion characteristics were determined on 30% solids flour-based batters containing hydrocolloids (guar, xanthan and carboxymethylcellulose, CMC) at 0.25, 0.5, and 1.0%. Most batters were thixotropic. Batters containing xanthan gum had the greatest apparent viscosity followed in decreasing order by guar gum, CMC and control batters. Apparent viscosity correlated highly positively with batter adhesion characteristics measured on chicken nuggets as coating pickup, overall yield, and cooked yield. Mixer viscometry techniques were useful to follow changes in rheological properties caused by mixing speed and time.     

Thermal properties of batter systems formulated by combinations of different flours

There is an increasing consumer preference for reduced oil content in fried food products. The amount of fat absorbed by deep fried foods can be modified using appropriate coatings such as batter and breading systems. Coatings also change the heat transfer characteristics of the composite products. The goal of this study was to determine some thermal properties of selected batter mixes that are commonly used for deep fat frying of chicken products. Three types of flour-based batter mixes were used. These were mixtures of wheat and rice (WR), wheat and corn (WC), and corn and rice (CR) flours with salt and different methylcellulose (MC) levels. The differential scanning calorimeter (DSC) was used to measure glass transition temperature (T_g), gelatinization temperature (T_G), ice-melting temperature (T_m) and enthalpy (ΔH_G) of the different batter formulations. Salt and MC greatly influenced the thermal properties of batter systems as they increased T_G, but depressed T_m. Adding rice and corn flours to wheat flour based batters apparently changed the thermal properties. Corn flour based batters required considerable more energy for gelatinization during the cooking process.     

Effect of Gums on Low-Fat Meat Batters

The effects of adding Iota-carrageenan, kappa-carrageenan, guar gum, locust bean gum, xanthan gum, methylcellulose, and a locust bean gum/kappa carrageenan mixture to low-fat, high moisture meat batters were investigated. The methylcellulose treatment showed an increase in weight losses between 60° and 70°C, while other treatments remained similar throughout heating. Xanthan gum and guar gum at 0.2% altered textural parameters as determined by texture profile analysis. Increasing the concentration of xanthan gum decreased batter hardness without affecting batter stability. Sensory evaluation indicated that low-fat frankfurters (11–12% fat) were as acceptable as control frankfurters (27% fat).     

EFFECTS OF HYDROCOLLOIDS AND ASPARTAME ON SENSORY VISCOSITY AND SWEETNESS OF LOW CALORIE PEACH NECTARS

Effects were studied of interactions between each of three hydrocolloids-xanthan gum, guar gum and methylcellulose- and aspartame on sweetness intensity and sensory viscosity of low-calorie peach nectars (60% fruit purée with no sucrose added). The flows of the nectars were characterized as near Newtonian without hydrocolloids, as Bingham plastic at lower hydrocolloids concentrations and as pseudoplastic at higher concentrations (Ostwald flow for guar and methylcellulose, and Herschel-Bulkley for xanthan). Hydrocolloids concentrations were selected to cover viscosity range of commercial whole nectars: 0.10 and 0.20% xanthan or guar, and 0.15 and 0.30% methylcellulose. Aspartame concentrations tested were derived from the calculation of equisweet concentration as referred to a control nectar sample with sucrose (14°Brix) and of the upper and lower limen value: 0.216, 0.360 (equisweet), 0.502, and 0.644 g/L. Addition of either guar or methylcellulose did not alter the perceived sweetness in aspartame-sweetened peach nectars. Xanthan addition, even at 0.10%, significantly lowered sweetness of samples sweetened with the highest aspartame concentration (0.644 g/L). Addition of aspartame did not modify the perceived viscosity in samples thickened with either xanthan or guar gums. At all methylcellulose concentrations tested, samples with the lowest aspartame concentration (0.216 g/L) were perceived as less viscous.     

Effects of batters containing different gum types on the quality of deep‐fat fried chicken nuggets

The effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality of deep‐fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and wheat flours, 1.0% gum, 1.0% salt and 0.5% leavening agent. As control, batter without gum addition was used. Samples were fried at 180 °C for 3, 6, 9 and 12 min. The hardness and oil content of the chicken nuggets increased whereas the moisture content decreased during frying. HPMC and xanthan gums reduced oil absorption significantly compared with other gums and the control. When gum arabic was added to the batter formulation, a product with the highest oil content and porosity was obtained. Copyright © 2005 Society of Chemical Industry     

添加成分对外裹糊流变性能及外裹糊鱼块油炸过程油脂渗透的影响

将分别添加黄原胶（0.4%）、大豆纤维（2%）、乳清蛋白（4%）的外裹糊制作油炸外裹糊鱼块,通过测定外裹糊的黏性模量（G”）和弹性模量（G’）以及油炸外裹糊鱼块的水分和油脂含量、微观结构、苏丹红染色水平和油脂分布,探讨添加成分对外裹糊流变性能及外裹糊鱼块深度油炸过程油脂渗透的影响。结果显示：4 种外裹糊（包括对照组,即外裹糊中未添加黄原胶、大豆纤维或乳清蛋白）的G”值和G’值随温度升高先减小后增大,最后趋于稳定,黄原胶组外裹糊的G”值和G’值最大。油炸后黄原胶组的外壳结构紧密,鱼块孔隙小且数量少,具有较高的水分含量和较低的油脂含量。苏丹红染色幅度最大的是对照组,油脂已通过外壳渗入鱼块;黄原胶组染色幅度最小,只出现在外壳中。油脂主要分布在外壳孔隙周围,黄原胶组的荧光强度最低,其次是乳清蛋白组和大豆纤维组,对照组的荧光强度最高。研究结果表明外裹糊中分别添加黄原胶、大豆纤维、乳清蛋白明显影响了外裹糊的流变性能,抑制了外裹糊鱼块深度油炸过程的油脂渗透。     

Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

Incorporating high volume fractions of broccoli powder in starch noodle dough has a major effect on its shear modulus, as a result of significant swelling of the broccoli particles. Several hydrocolloids with distinct water binding capacity (locust bean gum (LBG), guar gum, konjac glucomannan (KG), hydroxypropyl methylcellulose (HPMC) and xanthan gum), were added to systems with 4 and 20% (v/v dry based) broccoli particles, and the effect of this addition on dough rheology, mechanical properties and structure of cooked noodles was investigated. Hydrocolloids with low (LBG and guar gum) and intermediate (KG) water binding capacity had no significant effect on shear rheology of the dough. Adding hydrocolloids with high water binding capacity (HPMC and xanthan gum) decreased the shear modulus of dough with 20% broccoli particles significantly. CLSM analysis of cooked noodles showed that in samples containing xanthan gum there was also an inhibition of swelling of starch granules. Strength and stiffness of cooked noodles with 20% broccoli particles were higher for samples containing xanthan gum, than samples without xanthan gum. The cooking loss and swelling index of samples with added hydrocolloids were slightly lower than samples without hydrocolloids. Our results showed that hydrocolloids with high water binding capacity can be used to control the degree of swelling of vegetable particles and starch granules in starch noodle products, and thereby control both dough rheology and textural properties of the cooked noodles.     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri

Effect of hydrocolloids such as guar gum (GG), arabic gum (AG), carrageenan (CG), locust bean gum (LBG), xanthan gum (XN), hydroxypropyl methylcellulose (HPMC) and carboxymethylcellulose (CMC) at 0.5% w/w level on rheological and quality parameters of puri from whole wheat flour was studied. Hydrocolloids like CMC, XN and HPMC increased the water absorption of puri dough, while it decreased in all other samples. The dough development time and mixing tolerance index values increased, while dough stability did not get affected. On addition of hydrocolloid, there was a reduction in the pasting temperature, while the peak viscosity, hot paste viscosity and cold paste viscosity values increased. Hardness, cohesiveness and adhesiveness properties of the puri dough increased with the addition of hydrocolloids. All the hydrocolloids used in general helped in retention of moisture in the puri and hence remained softer and pliable, while there was a significant reduction in the oil content of puri samples containing hydrocolloids. Among the different hydrocolloids used, addition of guar gum at 0.5% w/w level led to puris having improved quality characteristics to a greater extent with respect to moisture retention, lowering of oil content upon frying with softer and pliable texture and better keeping quality. The mass transfer studies confirmed that the mass transfer co-efficient values for moisture loss and oil uptake were lower in puris with guar gum than control.     

Effect of alternative hydrocolloids in gluten-free chickpea pasta

Legume pasta is a sustainable product that improves the nutritional quality of food pyramids. This study evaluates the use of alternative hydrocolloids in the production of gluten-free chickpea (Cicer arietinum L.) pasta. The cooking quality and the texture of chickpea pasta made with gledis (Gleditsia triacanthos) gum and brea (Cercidium praecox) gum were determined and compared to those actually used in the food industry. The pasta made with gledis and brea had similar physiochemical qualities as pasta made with xanthan gum and carboxy methylcellulose. The firmness achieved with gledis was higher than the other hydrocolloids. For further studies, a sensory analysis was done and sensorial attributes of pasta were similar in all samples. Pasta made with gledis was preferred. Alternative hydrocolloids can be used in the emerging gluten-free pasta industry with the same cooking quality and texture as those actually used. The studies of these hydrocolloids should be extended to other food products.     

Characterization of potato starch fractions and their interaction with hydrocolloids

Commercial potato starch was separated through sedimentation into three fractions of the size < 25, 25–70 and >70 µm estimated with the laser particle meter method and <21.6, 21.7–30.6 and >30.7 µm according to the Sartorius balance method. Amylose and amylopectin content in particular fractions did not depend on the granule size. Number average and weight average molecular weight slightly decreased and phosphorus content increased with the size of granules in the fractions. Starch fractions and, for comparison, non‐fractionated starch were gelatinized in aqueous solutions of arabic, carob, karaya and xanthan gums and carrageenan. Except for the arabic gum, all tested hydrocolloids decreased onset temperature of gelation, T₀, of all starch fractions. Carob and xanthan gums and carrageenan the most remarkably decreased that parameter for large fraction, whereas other gums most considerably decreased T₀ of starch of the medium fraction. Effect of gums upon such parameters of the characteristics of gelation as η_max, η_min and η_25°C depended irregularly on the size of starch granules. In gels from gums and small granules, the role of G′ and G″ module differed from that in gels from the other starch fractions.     

Effect of hydrocolloids on gluten‐free batter properties and bread quality

The objectives of this study were to assess the effect of the addition of different hydrocolloids on gluten‐free batter properties and bread quality and to obtain information about the relationship between dough consistency and bread quality. Breads were made of rice, corn and soy flours and 158% water. Following hydrocolloids were added: carrageenan (C), alginate (Al), xanthan gum (XG), carboxymethylcellulose (CMC) and gelatine (Gel). Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb hardness and staling rate were determined. Hydrocolloids increased batter consistencies: the highest value was obtained with XG, which doubled that of control batter, followed by CMC. Breads with hydrocolloid presented higher SV than control, especially with XG whose SV was 18.3% higher than that of control bread. A positive correlation was found between SV and batter consistency (r = 0.94; P < 0.05). Crumbs with Gel, XG and CMC presented higher cell average size. XG and CMC crumbs looked spongier. Breads containing hydrocolloid evidenced lighter crusts. Crumb firmness was decreased by XG and CMC addition, and staling rate was slower. Overall, XG was the hydrocolloid that most improved gluten‐free bread quality. These results show that, in formulations with high water content, batter consistency is strongly associated with bread volume.     

亲水胶体对石蒜淀粉糊特性的影响

为改善石蒜淀粉的加工品质特性,系统研究亲水胶体对石蒜淀粉溶胀能力、糊化特性、冻融稳定性及流变特性的影响。添加亲水胶体后,石蒜淀粉膨胀力均有所下降,除魔芋胶外,混合体系的溶解度均有所提高;亲水胶体有效抑制了淀粉的回生,使冻融稳定性增强,其中黄原胶效果较明显。糊化性质表明亲水胶体的加入使峰值时间和成糊温度升高,峰值黏度、崩解值和回生值降低,提高了石蒜淀粉的热稳定性和冷稳定性。静态流变实验结果表明：Herschel-Bulkley方程能很好拟合稳态流变曲线,加入亲水性胶体后体系仍为典型的假塑性流体,除阿拉伯胶外,其他胶体的添加均不同程度地降低了淀粉凝胶的触变性。动态流变实验结果表明所有样品体系G’均大于G”,且呈现出频率依赖性,说明具有典型的弱凝胶特性。加入亲水胶体能保持淀粉体系内部结构稳定,增强其抗剪切性。因此,亲水胶体可以一定程度改善石蒜淀粉糊的性质,且与亲水胶体的种类、结构有关。     

The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

In this study, the steady and dynamic rheological properties of the dairy dessert samples (puddings) containing carrageenan, alginate, guar and xanthan gums and their combinations were investigated in a model system, and mixture design was utilized to observe the effects of the gums and their interactions. The flow behaviour of the pudding samples fitted to the Ostwald de Waele model (R ²?>?0.98). All the samples exhibited a gel structure with their higher G′ (storage modulus) values than the G″ (loss modulus) values. Carrageenan was the most effective hydrocolloid on both the steady and dynamic rheological parameters of the dairy dessert samples. On the other hand, alginate had relatively smaller effect. Furthermore, 30 pudding samples containing different gum or gum combinations were classified into two groups (A and B) by using principal component analysis (PCA). Samples containing more than 33% carrageenan in their formulations made up the group A which positively correlated to K (consistency index), η ₅₀ (apparent viscosity at shear rate 50 s^?1), G′, G″, G* (complex modulus) and η* (complex viscosity) values.     

Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup

The aim of this study was to evaluate the effects of different combinations of long-chain inulin and short-chain galactooligosaccharides mixed with different hydrocolloids on the physical/rheological attributes of prebiotic ketchup. Novel prebiotic ketchup was produced in which modified starch, xanthan, and guar gum was incorporated. Results showed that modified starch negatively influenced the physical properties of prebiotic samples and the optimum condition was 7.5% long-chain inulin and 2.5% galactooligosaccharides along with 0.4 % xanthan and 0.18% guar gum. Under these conditions, smaller hysteresis loop area, higher values of the linear viscoelastic region, larger G₀, η₀ in the creep test, and smaller sized suspended particles as compared to the other prebiotic samples were observed. In addition, galactooligosaccharides may interfere with the elastic behavior due to its high water solubility. Therefore, an appropriate amount (2.5%) of this ingredient may be used to produce a nutritive prebiotic ketchup with desirable textural properties. Environmental scanning electron microscopic images confirmed larger and inter-connected air bubbles entrapped into the semi-solid matrix of prebiotic sample produced under optimum condition.     

Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

Different xanthan gum concentrations (0–0.8 %) were tested, and the rheological properties of ice cream mixes were characterized as linear viscoelastic solids. Ostwald de Waele was successfully used to fit the steady shear data of ice cream mixes exhibiting a pseudoplastic flow (R ²?>?0.982). The samples with xanthan gum were characterized as strong gel-like macromolecular dispersions with G′ much greater than G″ but without a cross-point in the whole range of frequency applied. Cox–Merz rule was not applicable to the ice cream mixes. Steady and dynamic rheology of the ice cream mixes changed with increasing xanthan gum concentration. Besides, the four-component Burger model consisted of the association in series of the Maxwell model and the Kelvin–Voigt model was used to characterize the viscoelasticity. It was also found that the final percentage recovery parameters; J _SM, J _∞, J _KV, and %R (compliance of Maxwell spring and dashpot, Kelvin–Voigt element and R, respectively) of the ice cream mixes were dramatically changed by the xanthan gum concentration, increasing the internal structure parameters G ₀, G ₁, η ₀, and η ₁ (elastic moduli of Maxwell and Kelvin–Voigt springs and corresponding dashpot viscosities, respectively).     

不同食品胶对面包烘焙特性的影响研究

研究了不同食品胶(海藻酸钠、黄原胶、羧甲基纤维素钠、刺槐豆胶和羟丙基甲基纤维素)对面包烘焙特性的影响。结果表明,添加适量的食品胶可以有效提高面包的焙烤品质,增大面包的比容,提高面包的整体接受度,改善面包的质构特性,增加面包的弹性和内聚性,显著降低面包的硬度和咀嚼性,有较好的抗老化效果,延长产品的货架期。海藻酸钠和羟丙基甲基纤维素改善效果最好,黄原胶改良效果最差。     

Steady and Dynamic Shear Rheology of Rice Starch‐Galactomannan Mixtures

Rheological properties of rice starch‐galactomannan mixtures (5%, w/w) at different concentrations (0, 0.2, 0.4, 0.6 and 0.8%, w/w) of guar gum and locust bean gum (LBG) were investigated in steady and dynamic shear. Rice starch‐galactomannan mixtures showed high shear‐thinning flow behaviors with high Casson yield stress. Consistency index (K), apparent viscosity (η_a,100) and yield stress (σ_oc) increased with the increase in gum concentration. Over the temperature range of 20–65°C, the effect of temperature on apparent viscosity (η_a,100) was described by the Arrhenius equation. The activation energy values (E_a = 4.82–9.48 kJ/mol) of rice starch‐galactomannan mixtures (0.2–0.8% gum concentration) were much lower than that (E_a = 12.8 kJ/mol) of rice starch dispersion with no added gum. E_a values of rice starch‐LBG mixtures were lower in comparison to rice starch‐guar gum mixtures. Storage (G′) and loss (G′′) moduli of rice starch‐galactomannan mixtures increased with the increase in frequency (ω), while complex viscosity (η*) decreased. The magnitudes of G′ and G′′ increased with the increase in gum concentration. Dynamic rheological data of ln (G′, G′′) versus ln frequency (ω) of rice starch‐galactomannan mixtures have positive slopes with G′ greater than G′′ over most of the frequency range, indicating that their dynamic rheological behavior seems to be a weak gel‐like behavior.     

Rheological behaviors of hydroxypropylated sweet potato starches influenced by guar,locust bean,and xanthan gums

This study examined the steady flow and dynamic rheological behaviors of hydroxypropylated sweet potato starch (HPSPS) pastes mixed with guar gum (GG), locust bean gum (LBG), and xanthan gum (XG) at different concentrations (0, 0.3, and 0.6%). The HPSPS–gum mixtures had higher shear‐thinning fluid characteristics than the control (0% gum) at 25°C. The addition of the gums resulted in an increase in the consistency index (K) and apparent viscosity (η_a,100). The dynamic moduli (G′, G″) and complex viscosity (η*) values of the HPSPS–gum mixtures were higher than those of the control, and they increased with an increase in gum concentration. In particular, the presence of XG at 0.6% in the HPSPS–gum mixture systems gave rise to the greatest viscoelastic properties among the gums examined at different concentrations. The tan δ (ratio of G″/G′) values (0.35–0.57) of the HPSPS–GG and HPSPS–XG mixtures were much lower than those of the control (0.82) and HPSPS–LBG (0.88–1.06), indicating that the elastic properties in the HPSPS–gum mixture systems were strongly affected by the additions of GG and XG. These steady flow and dynamic rheological parameters indicated there were synergistic interactions between the HPSPS and gums. The synergistic effects of the gums and modified starch were hypothesized by considering the molecular incompatibility and molecular interactions between the gums and HPSPS.