Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study

Foods are generally subjected to thermal treatments during processing operations, which affect on the functional properties of hydrocolloid solutions. In this paper, the effect of different thermal conditions (60 °C-30 min, 80 °C-23 min, 100 °C-18 min and 121 °C-15 min) on functional properties (rheological, emulsifying and foaming properties) of cress seed gum and xanthan gum were investigated. The results demonstrated that cress seed gum solutions had desirable rheological, emulsifying and foaming properties. When the hydrocolloid samples were heated, an irreversible increase in viscosity of cress seed gum solutions was observed and as a result, the emulsification and foaming properties improved. Whereas, xanthan gum would not have the ability to stand against heat treatment and its viscosity decreased. Nevertheless, the viscosity values of xanthan gum solutions were always higher than cress seed gum in all conditions.     

Corn Starch-Xanthan Gum Interaction and Its Effect on the Stability During Storage of Frozen Gelatinized Suspension

The knowledge of starch pastes behavior during frozen storage becomes necessary to understand more complex systems (e.g. sauces, dressings and desserts) The effect of sub-zero storage on the quality attributes of corn starch pastes (10% w/w) with and without xanthan gum (0.3% w/w) was analyzed. Pastes were frozen at different rates (0.3 to 270cm/h) and stored at −5, −10 and −20°C. Exudate production (syneresis) and rheological behavior were studied by means of capillary suction and rotational viscometry respectively. Ice recrystallization was analyzed by indirect microscopic observations using isothermal freeze fixation and amylopectin retrogradation by differential scanning calorimetry (DSC). Samples stored at −5°C (glass transition temperature) or higher temperatures were under the rubbery state evidenced by starch recrystallization. This state favored molecular mobility leading to deteriorative changes (like spongy structure formation related to amylose retrogradation). At lower storage temperatures (−10 and −20°C) under the glassy state, starch retrogradation was not detected and deteriorative changes can be related to ice recrystallization. The addition of xanthan gum minimized amylose retrogradation, syneresis and rheological changes, however, its presence did not prevent ice recrystallization nor amylopectin retrogradation.     

STABILITY of FROZEN STARCH PASTES: EFFECT of FREEZING, STORAGE and XANTHAN GUM ADDITION

ABSTRACT. Starch pastes act as protective systems of the solid elements in precooked frozen foods, minimizing their dehydration and chemical changes during storage. the effect of xanthan gum (0.3 % w/w) on corn starch and wheat flour pastes (10 % w/w), frozen at different freezing rates and stored between -5 and -20C, was analyzed. Freezing modified the quality attributes of the starch pastes increasing exudate production, structure deterioration and rheological changes compared to the unfrozen samples. Starch pastes showed a pseudoplastic behavior and apparent viscosities decreased in frozen samples. High freezing rates led to smaller ice crystals (indirect microscopic observation) and the absence of starch retrogradation. Starch retrogradation and ice recrystallization, both contributed to the deterioration of the frozen paste during storage (spongy structure, marked decrease of apparent viscosity and increase of syneresis). the addition of xanthan gum minimized spongy structure formation, exudate production and rheological changes; however, no protective effect was observed on ice crystal sizes and on amylopectin retrogradation by Differential Scanning Calorimetry.     

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.     

Rheological,Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch,Xanthan and Guar Gum

Influence of a modified starch-gum thickening system on the rheological, textural and flavour properties of yellow mustard sauce was studied. The rheological measurements indicated that the sauces exhibited a weak gel-like, strong shear thinning behaviour. Dynamic viscoelasticity measurements showed that the sauces with modified starch (MS) and xanthan gum (XG) presented superior viscoelastic properties to those with MS and guar gum (GG) samples. All tested sauces showed non-Newtonian, pseudoplastic and thixotropic fluids characteristics. Parameters such as hardness, springiness, cohesiveness, gumminess and spreadability were used to evaluate the textural properties, and the results indicated that MS/XG was more influential than MS/GG on the textural properties. Sensory analysis suggested that 0.4 % MS/0.3 % XG, 0.4 % MS/0.4 % XG and 0.4 % MS/0.4 % GG were superior thickeners for the yellow mustard sauces. The flavours of these three sample groups with the highest sensory scores and a sample with only MS were analysed by an electronic nose, which showed that the electronic nose was able to distinguish their differences.     

黄原胶和瓜尔豆胶的复配稳定剂对冰淇淋品质和流变性的影响

研究了黄原胶和瓜尔豆胶的复配胶作为冰淇淋稳定剂对冰淇淋品质和流变性的影响,测定了冰淇淋浆料的粘度,应用小幅振荡测定经硬化后冰淇淋成品的动态粘弹性,以及硬化冰淇淋的硬度和粘结度.结果表明,随复配胶用量的增加,冰淇淋浆料的粘度也随之增加,另外,Power law模型的流动指数和粘度指数、冰淇淋成品储能模量、及硬度、粘结度均呈增加趋势.实验结果还表明,随复配胶用量的增加,冰淇淋的弹性模量和稳定性得以提高.通过测定冰淇淋的膨胀率和抗融性,得出冰淇淋中复配胶的最佳添加量质量分数为0.35%.     

3D printing of gels based on xanthan/konjac gums

3D printing technology is a promising technology with the possibility of use for developing personalised food. To make this technology easier, and readily available for consumers, greater knowledge of the printing conditions and characteristics of food-ink is needed. This paper investigates the printability of gels based on syrup, xanthan, and konjac gums, while affecting printing variables. Those variables include the printing temperature (25 °C and 50 °C) and the composition of the product analysed using rheological and textural characterisation techniques. Also, the link between rheological and textural properties of gels, and printability was analysed. The higher values of G′, G″ and η* correlated to the mixtures with lower syrup concentration, and higher values of xanthan and konjac gum. Syrup, xanthan gum and konjac gum content influenced the textural properties. With the increase of syrup content, the Fmax, Fmean, Area, and slope showed reductions giving more weak gels. Rheological and textural values can define composition of formulations that give rise to valid 3D printed figures.Industrial relevanceThere is an increasing market need for customized food products. Three-dimensional (3D) food printing will be developed in the coming years. Undoubtedly, food printing can have many advantages, but whether the market is ready for such a big change and the technology will grow fast enough are the questions. Also it seems to be the right solution to meet the needs of today's consumers who increasingly have too little time to prepare meals on their own, especially in small or single-person households. In the future, ready, healthy meal, tailored to their individual needs, will be waiting when coming home. 3D printed gels can contribute to develop personalised food with specific nutritional characteristics. For example, this kind of gels can be used to manufacture soft foods for the elderly who have problems to swallow.     

Optimisation of freezing process with pressure steaming of potato tissues (cv Monalisa)

Response surface methodology (RSM) was used for determining optimum conditions of the freezing process on pectinesterase (PE) activity, rheological parameters and textural properties in potato tissues. In the process of production of frozen potatoes, the second step of the stepwise blanching prior to freezing was considered as a fixed factor and performed at 97 °C for 2 min as well as the freezing rate in the freezing step itself, which was carried out at −2 °C min⁻¹. The effects of variation in levels of temperature (57.93–72.07 °C) and time (15.86–44.14 min) in the first blanching step on the PE activity were studied using a central composite rotatable design. A Box–Behnken factorial design was used to investigate the effects of simultaneous variation of temperature (60–70 °C) and time (20–40 min) in the first blanching step and steaming temperature (112–122 °C) and time (1–3 min) on rheological parameters and textural properties. Blanching temperature was the independent variable that most influenced either enzymatic activity or rheological parameters. Stationary points showing maximum PE activity had critical temperature and time values of 64.22 °C and 29.37 min before freezing and 64.39 °C and 28.02 min after freezing and steaming of the tissues, and these values were very close to those obtained for some creep compliance parameters. Results show a high correlation between increases in PE activity and tissue firmness below optimum experimental freezing conditions, proving the role of the enzyme as one of the main contributors to the firmness which determines the textural quality of frozen potato tissues. © 1999 Society of Chemical Industry     

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).     

Rheological and Water-Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum

Meat batters containing either 0.5% or 1% iota carrageenan (IC, kappa carrageenan (KC) or xanthan gum (XG) were investigated. Rigidity changes during heating and Instron texture profile analysis indicated textural properties of batters. All treatments exhibited a decrease in water-holding ability (WHA) from 55–70°C. Addition of IC increased WHA, rigidity at 70°C, force-to-fracture and true shear strain. KC increased rigidity at 70°C and was most effective at increasing hardness. XC decreased all textural parameters measured. Gums were specific in affecting textural and WHA properties.     

黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响

为探究亲水性胶体对淀粉性质的影响,将不同比例的黄原胶添加到莲藕淀粉中,研究两者复配后莲藕淀粉的糊化、流变、质构特性及微观结构的变化。结果表明：黄原胶提高了淀粉糊终值黏度、糊化峰值时间并降低淀粉的崩解值和回生值,复配体系有更好的热稳定性和抗老化性。添加不同比例的黄原胶使莲藕淀粉糊的剪切应力不同程度降低,稠度系数K增大,流体指数n降低,加入黄原胶后的淀粉糊仍为假塑性流体,但是具有更好的增稠作用;加入黄原胶提高了淀粉的贮能模量、损耗模量,降低了损耗角正切值tanδ,体系的黏弹性和稳定性增强,其中莲藕淀粉与黄原胶配比为8.0∶2.0（g/g）的复配体系增稠效果、黏弹性、稳定性最好。复配体系的硬度、内聚性、黏着性、咀嚼性降低,弹性略有增大,添加黄原胶形成的凝胶质地更柔软。扫描电子显微镜观察到添加黄原胶后淀粉内部形成更加均匀稳定的结构。     

Structural,Thermal, Physical,Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum

Films based on chitosan and xanthan gum were prepared using casting technique aiming to investigate the potential of these polymers as packaging materials. Six formulations of films were studied varying the proportion of chitosan and xanthan gum: 100:0 (chitosan:xanthan gum, w/w, C100XG0 film); 90:10 (chitosan:xanthan gum, w/w, C90XG10 film); 80:20 (chitosan:xanthan gum, w/w, C80XG20 film); 70:30 (chitosan:xanthan gum, w/w, C70XG30 film); 60:40 (chitosan:xanthan gum, w/w, C60XG40 film); and 50:50 (chitosan:xanthan gum, w/w, C50XG50 film). The total quantity of solids (chitosan and xanthan gum) in the filmogenic solution was 1.5 g per 100 mL of aqueous solution for all treatments, according to the proportion of each polymer. The films were evaluated by their functional groups, structural, thermal, morphological, physical, mechanical, and barrier properties. All films have presented endothermic peaks in the range of 122 to 175 °C and broad exothermic peaks above 200 °C, which were assigned to the melting temperature and thermal decomposition, respectively. These results demonstrated that films with xanthan gum have the highest T_m and Δ_mH. The films containing higher content of xanthan gum show also the highest tensile strength and the lowest elongation. Xanthan gum addition did not affect the water vapor permeability, solubility, and moisture of films. This set of data suggests the formation of chitosan–xanthan complexes in the films.     

Water-Holding Capacity and Textural Acceptability of Precooked, Frozen, Whole-Egg Omelets

Precooked, frozen omelets were analyzed for moisture loss, expressible moisture, shear-force, and sensory evaluation to determine water-holding capacity and- textural acceptability. Addition of 0.1% xanthan gum, application of moist heat in cooking, and cryogenic freezing with liquid carbon dioxide or nitrogen minimized moisture loss and shear force. Sodium. carboxymethylcellulose (CMC), pre-gelatinized tapioca starch and sodium tripolyphosphate additives performed satisfactorily, but omelets containing xanthan gum were consistently rated highest in sensory evaluation of several treatments, including fresh and untreated control omelets. Steaming omelets for five minutes combined with cryogenic freezing produced a desirable- omelet, requiring no additives. Steamed omelets were rated comparable to baked omelets in most sensory parameters.     

刺槐豆胶与黄原胶复配体系的流变性

研究刺槐豆胶/黄原胶复配体系的流变性,并采用流变学的Cross模型进行拟合分析。结果表明:刺槐豆胶与黄原胶复配可以产生协同作用,当刺槐豆胶与黄原胶的复配体积比为4∶6时,复配体系的黏度最大,触变测试中形成的滞后环面积最大,并且在黏弹性测试中储能模量G’表现出最大值。因此,刺槐豆胶与黄原胶的最佳复配比例为体积比4∶6。对最佳比例复配体系进行不同温度处理后测试可知,最佳复配体系的最适处理温度为80℃,得到的复配体系黏度最大;复配体系的p H值在6.0~10.0之间时,其黏度变化较小,保持相对稳定。     

Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach

Mixture design was used to investigate the effects of four different gums (xanthan gum, guar gum, alginate and locust bean gum) and their combinations on the rheological properties of a prebiotic model instant hot chocolate beverage (including 3.5% inulin) and to determine their interactions in the model beverage. Simplex centroid mixture design was applied to predict the physicochemical (soluble solids, pH, colour properties) and rheological parameters (consistency index (K), flow behaviour index (n) and apparent viscosity (η ₅₀)) of the samples. In the model, the optimum gum combination was found by simplex centroid mixture design as 59% xanthan gum and 41% locust bean gum, and the highest K value was 33.56 Pa s ⁿ . The increase of guar gum and alginate in the gum mixture caused a decrease in the K value of the sample.     

Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimisation and rheological characterisation

BACKGROUND: This aim of this study was the production and rheological characterisation of xanthan gum by Xanthomonas campestris pv. mangiferaeindicae IBSBF 1230 using industrial media and experimental design techniques in a bench bioreactor. RESULTS: The optimised conditions for the production of xanthan starting with 900 mL of cheese whey were 1 g L^?1 magnesium sulphate, 20 g L^?1 potassium phosphate, 28 °C temperature and initial pH 7.2 at 390 rpm agitation and 1.5 vvm aeration, resulting in 36 g L^?1 gum in 72 h. The highest viscosity obtained in the production optimisation study was 1831.34 mPa s at 25 °C with 30 g L^?1 gum. The use of CaCl₂ resulted in the highest solution viscosity under conditions of 25 °C, 1 g L^?1 salt and 46.8 g L^?1 gum, with a value of 1704.53 mPa s. CONCLUSION: In this study, cheese whey, a by‐product of the dairy industry, was used as substrate in the production of xanthan gum, a valuable product in food applications, with optimised high gum production in a bioreactor and a wide range of viscosity values. Copyright © 2009 Society of Chemical Industry     

Physical and Oxidative Stabilities of O/W Emulsions Formed with Rice Dreg Protein Hydrolysate: Effect of Xanthan Gum Rheology

The shortening of shelf-life of food emulsions is frequently due to poor creaming and lipid oxidation stability. The lipid oxidation of O/W emulsions can be inhibited by rice dreg protein hydrolysate (RDPH); however, emulsions were stabilized by Tween-20. Polysaccharides can control the rheology and network structure of the aqueous continuous phase by increasing viscosity and yield stress, hence retarding phase separation and gravity-induced creaming, especially for xanthan gum. The objective of this research was to evaluate whether emulsions formed with 2 wt% RDPH and stabilized by xanthan gum (0–0.5 wt%) could produce 20 % (v/v) soybean oil-in-water emulsions that had good physical and oxidative stability. The degree of flocculation of droplets as a function of xanthan gum concentration was assessed by the microstructure, rheology, and the creaming index of emulsions. Addition of xanthan gum prior to homogenization had no significant effect on the mean droplet diameter in all emulsions studied. Increase in xanthan gum concentration led to the increase in creaming stability of emulsions, due to an increase in viscosity of the continuous phase and/or the formation of a droplet network with a yield stress, as well as the enhanced steric and electrostatic repulsion between the droplets. Lipid oxidation of the emulsions was significantly inhibited at xanthan gum concentrations of 0.12 wt% or above with RDPH, which could due to the fact that xanthan gum increases the viscosity of the aqueous phase and hindered the diffusion of oxidants to the oil droplet surface area, synergistic effect between RDPH and xanthan gum to suppress oil peroxidation, and metal ion chelation capability of xanthan gum. Thus, stable protein hydrolyzates-type emulsions could be obtained with increasing concentration of xanthan gum.     

Quality Characteristics and Glass Transition Temperature of Hydrocolloid Pre-Treated Frozen Pre-Cut Carrot

The effect of hydrocolloid pre-treatment, i.e., pectin, carboxy methyl cellulose, xanthan gum and sodium alginate on textural properties, drip losses and sensory quality as well as on glass transition temperature (T_g′′′) of the frozen-thawed pre-cut carrots was studied. Untreated frozen samples showed detrimental effects in texture and also excessive drip losses while the carrot tissue integrity was well retained in the hydrocolloid pre-treated samples. As the concentration of the hydrocolloid increased, hardness and fracturability were also found to increase. However, adhesiveness was observed to follow a reverse trend. Xanthan gum (0.4%) resulted in higher texture retention than other hydrocolloids used as well as than the control samples. Hydrocolloids imparted lightness and higher red and yellowness to the carrot samples due to reduced solute mobility and moisture conditioning effects. Overall acceptability of the hydrocolloid pre-treated samples was found to be more than the experimental control samples. All the hydrocolloids were found to be effective in increasing the T_g′′′ to an extent, ?2.73 to ?0.28°C compared with T_g′′′ (?5.4°C) of untreated carrot samples. T_g′′′ increased to almost 74% in CMC (0.4%) pre-treated samples. The maximum enhancement was found in carboxy methyl cellulose followed by pectin, sodium alginate, and xanthan gum. The threshold concentrations in terms of sensory attributes were determined for optimal conditioning of the product prior to freezing.     

Effect of cold pre‐treatment duration before freezing on frozen bread dough quality

The effect of cold pre‐treatment (CT) duration prior to freezing on the quality of a standard bread dough was investigated. Doughs held at 0 °C or 10 °C for 1 h or 3 h before air‐blast freezing were compared with standard dough frozen after 0.5 h at 0 °C (0 °C/0.5 h) and fresh (unfrozen) dough. Cumulative gas production measured in a risograph was used to quantify the dough quality after storage at ?18 ± 0.1 °C for 1, 7 or 17 days. Relative to fresh dough, gas production significantly reduced after freezing for all treatments. The doughs with CT at 0 °C for 1 or 3 h or 10 °C for 1 h had significantly higher gas production after freezing and less rapid decline in gas production during frozen storage than the doughs with the 0 °C/0.5 h CT. The 10 °C/3 h CT gave no gas production benefit after freezing and had the most rapid decline in gas production during frozen storage.     

Viscosity of solutions of xanthan/locust bean gum mixtures

Xanthan and locust bean gums are polysaccharides able to produce aqueous solutions with high viscosity and non‐Newtonian behaviour. When these solutions are mixed a dramatic increase on viscosity is observed, much greater than the combined viscosity of the separated polysaccharide solutions. In this work the influences of different variables on the viscosity of solutions of mixtures of xanthan/locust bean gum have been studied. Total polysaccharide concentration, xanthan and locust bean ratio on mixture and temperature at which the gum was dissolved (dissolution temperature) for both xanthan and locust bean gums have been considered. Under these different operational mixture conditions shear rate and time have also been considered to describe the rheological behaviour of the solutions studied. The high viscosity increase observed in these mixtures is due to the interaction between xanthan gum and locust bean gum molecules. This interaction takes place between the side chains of xanthan and the backbone of the locust bean gum. Both xanthan molecule conformation in solution – tertiary structure – and locust bean gum structure show great influence on the final viscosity of the solution mixtures. Xanthan conformation changes with temperature, going from ordered structures to disordered or chaotic ones. Locust bean gum composition changes with dissolution temperature, showing a dissolved galactose/mannose ratio reduction when temperature increases, ie the smooth regions – zones without galactose radicals – are predominantly dissolved. The highest viscosity was obtained for the solution mixture with a total polysaccharide concentration of 1.5 kg m⁻³ and a xanthan/locust ratio of 2:4 (w/w) and when xanthan gum and locust bean gum were dissolved at 40°C and 80°C, respectively. © 1999 Society of Chemical Industry