Combined Effect of Different Antistaling Agents on the Pasting Properties of Wheat Flour

The combined effect of α-amylase and hydrocolloids addition on the pasting properties of wheat flour was determined. A fungal α-amylase and hydrocolloids of different chemical structure (alginate, κ-carrageenan, xanthan gum, and hydroxypropylmethylcellulose (HPMC) were added to a wheat flour suspension and their pasting properties analysed by using a viscograph. The α-amylase action was highly dependent on the structure of the biopolymer present in the suspension, therefore the observed effects were very specific for each α-amylase-hydrocolloid pair added. The greatest modification of the pasting properties (maximum viscosity, cooking and cooling stabilities, bump area) was promoted with the addition of alginate, κ-carrageenan, and/or xanthan, nevertheless, when α-amylase was also added, a synergistic effect was only observed in the cases of κ-carrageenan and xanthan. The presence of hydrocolloids changed the wheat starch properties, and the α-amylase-starch interactions, modifying in consequence the hydrolytic activity of the enzyme on the starch.     

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。     

Formation of Maize Starch Gels Selectively Regulated by the Addition of Hydrocolloids

Native maize starches containing amylose are used for manufacturing gels in food technology at concentrations of about 7%. Depending on the pasting conditions chosen, several hours may be required for the final consistency to be attained. For this reason the influence of hydrocolloids was investigated with economic factors dictating an effective concentration of approximately 5% in terms of the pure starch. The gelation process was monitored quantitatively by means of rheomechanical oscillation measurements in the linear viscoelastic range. The substances investigated were polysaccharides with chemically similar structures and classified as safe under foodstuff regulations: guar gum, locust bean gum, x-carrageenan, t-carrageenan, xanthan and carboxymethylcellulose (CMC). The gelation process can be significantly accelerated by a range of hydrocolloids, with the effect decreasing as follows: CMC > locust bean gum > guar gum > x-carrageenan > xanthan. The mixtures achieved between 45% and 80% of the final gelation stability of pure starch of 100Pa. The gelation process is clearly retarded by the hydrocolloid t-carrageenan. With the aid of the rheological data it is possible to correlate the influence of the hydrocolloids on the process of self-aggregation and also on the resulting viscoelastic properties of the mixed gels with one another. In terms of a molecular interpretation it is possible to distinguish between exclusion effects and specific interactions in the functioning of the hydrocolloids.     

Effects of hydrocolloids and high-pressure-heating processing on minced fish gels

Multivariate statistical methods were applied to data sets of measured gelling properties of blue whiting mince with several hydrocolloids added (locust bean gum, guar gum, xanthan gum, carboxymethylcellulose, 1-carrageenan, 3-carrageenan or alginate) induced under different pressure-time-temperature gelling conditions. The main differences between gels were attributed to the process; all the gels were classified in three clusters on the basis of gelling treatment: (1) high-pressure at moderate heating, (2) high-pressure at cold temperature and (3) heating at atmospheric pressure. Cluster 1 was characterized by very elastic, light gels with high water holding capacity. In cluster 2, gels presented high puncture test properties (breaking deformation, breaking force, work of penetration) and high cohesiveness and water holding capacity. Cluster 3 gels presented low penetration test properties and cohesiveness; high adhesiveness and hardness; high lightness and yellowness. Each cluster was subdivided to describe the gel properties between the hydrocolloid groups, attributing the differences mainly to yellowness (b*), breaking deformation, breaking force and work of penetration.     

Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream

In the present paper, the functionality of hydrocolloids related to the rheological, physical and sensory characteristics of ice cream mixes and frozen ice cream was studied. Carboxylmethylcellulose, guar gum, sodium alginate and xanthan gum were used as primary stabilizing agents, whereas κ-carrageenan as secondary. The hydrocolloid concentrations were 0.1 and 0.2% and the primary to secondary ratio was 9:1. The ice cream samples were stored under quiescent frozen conditions. Samples were taken after 4, 8 and 16 weeks of storage and examined for the functionality of the stabilizing systems.The addition of hydrocolloids significantly reinforced the shear thinning behavior, particularly in the case of sodium alginate, xanthan gum, and κ-carrageenan which was attributed to gelation phenomena. Sodium alginate attained the better stabilizing effect improving textural quality and acceptance of ice creams even after 16 weeks of storage, whereas the presence of κ-carrageenan found to be a crucial factor for the cryoprotection. Xanthan gum was also evaluated as an effective stabilizing agent, indicating that gelling hydrocolloids may remarkably amend ice cream shelf life.Moreover, principal components and cluster analysis of instrumental and sensory data furnished important information for the correlation of objective and sensory properties and discrimination of stabilizing systems based on quality criteria.     

Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Different hydrocolloids were examined as possible replacements for traditional phosphate- and citrate-based emulsifying salts in processed cheese production. The following hydrocolloids (at concentrations in the final product of ≤1.0%, w/w) were chosen: modified starch (with bound sodium octenyl succinate), low methoxyl pectin (alone or combined with lecithin), locust bean gum, κ-carrageenan and ι-carrageenan. The products were assessed by sensory analysis, microscopic image analysis and dynamic oscillatory rheometry. Modified starch, locust bean gum and low methoxyl pectin could not be recommended as replacements for traditional emulsifying salts. Model processed cheeses without traditional emulsifying salts of 40% (w/w) dry matter and 55% (w/w) fat-in-dry matter containing 1.0% (w/w) κ-carrageenan or ι-carrageenan were found to be homogeneous, however the products were hard with fracturable texture.     

Microscopic structure,viscoelastic behaviour and 3D printing potential of milk protein concentrate-hydrocolloid complex coacervates

To prepare a milk protein-enriched ink for extrusion-based 3D food printing, this study investigated the effects of a wide range of hydrocolloids on the microstructures, viscoelastic characteristics and 3D printing performance of milk protein concentrate (MPC). The distributions of hydrocolloids and milk protein in mixed coacervates were characterised by fluorescent covalent labelling and confocal laser scanning microscope (CLSM), and the microstructure of the coacervates was observed by scanning electron microscopy (SEM). In addition, the rheological properties of prepared protein coacervates, including steady shear test, dynamic oscillatory test, thixotropy and creep recovery were investigated. Meanwhile, Burger’s model was fitted to the creep behaviour to further study their viscoelastic properties. The results showed that κ-carrageenan, pectin, guar gum and sodium alginate significantly increased the zero-shear viscosity, thixotropy and solid-like behaviour while xanthan showed an opposite phenomenon. Results showed that the presence of hydrocolloids improved the 3D printability of MPC by forming a complex network between protein particles and hydrocolloids, and guar gum, pectin and κ-carrageenan better help maintain the deposited 3D structures of MPC ink than xanthan.     

Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques

Empirical and fundamental rheological properties of six food hydrocolloids (carboxymethylcellulose, tara gum, guar gum, locust bean gum, xanthan gum and sodium alginate), as influenced by concentration, were evaluated and correlated. Furthermore, the possibility to estimate the empirical and fundamental parameters by using data coming from a very simple and inexpensive rotational viscometer prototype, was investigated. The prototype was build in laboratory and its simplicity consist of the capability to directly measure a voltage, correlated with the absorbed current, instead of a derived torque and rotation speed measurements of the cylinder probe. Fundamental rheological measurements were performed by using a controlled stress-strain rheometer, while a back extrusion test was performed in order to evaluate the empirical properties.     

Inhibition of Lipolytic Activity in Milk by Polysaccharides,

The effect of gums on the activity of milk lipase and a Pseudomonas lipase in milk was investigated. Gums were hydrated in water and mixed with whole milk. Lipase was added to the gum-milk mixture and hydrolysis was determined after 48 h at 4°C by the acid degree value method. Of the gums tested, the anionically charged λ-, ι- and κ-carrageenan, furcellaran, and sodium alginate significantly inhibited milk lipase activity by 93.7, 81.2, 46.8, 50.6, and 62.1%, respectively. Furthermore, λ-carrageenan was 87.6% effective in inhibiting lipolysis by a purified Pseudomonas fluorescens MC50 lipase in milk. The other gums tested, tragacanth, carboxymethyl cellulose, locust bean, propylene glycol alginate, xanthan, microcrystalline cellulose, guar, and arabic did not significantly inhibit milk lipase. Commonly used stabilizers can inhibit lipolytic activity in milk.     

Linear Rate of Water Crystallization as Influenced by Temperature of Hydrocolloid Suspensions

The object of this study was to assess the abilities of various hydrocolloids to inhibit water crystallization at temperatures ranging from −3 to −5°C. In all instances, decreases in the initial super-cooling temperature or the hydrocolloid concentration caused increases in the linear rate of crystallization. The linear rate of crystallization vs. temperature plots indicated that suspensions of guar gum alone or with microcrystalline cellulose, locust bean gum, and carrageenan exhibited the greatest temperature dependence, whereas suspensions of guar gum-sucrose, carboxymethylcellulose-sucrose, and sodium alginate alone or with microcrystalline cellulose exhibited the least temperature dependence. At a 1% (wt/vol) level of use, guar gum and locust bean gum exhibited the smallest linear rate of crystallization at −5°C and carrageenan and sodium alginate (1.5% wt/vol) exhibited the largest. The results obtained from this study indicate that hydrocolloids retard the rate of water crystallization and that some are more effective than others. However, all hydrocolloids tested are far less effective than sucrose in retarding rate of water crystallization.     

Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs

ABSTRACT:  The objective of this study was to determine the effects of hydrocolloids in dough (xanthan 0.02%, 0.06%, and 0.1%; κ-carrageenan and carboxymethylcellulose 0.2%, 0.6%, and 1.0%) and duration of frozen storage on the quality of finished bakery product. Doughs were prepared with different concentrations of gums, stored at −18 °C and analyzed after 0, 7, 14, and 30 d for fermentation activity of yeast and rising time of dough. At the end of each frozen storage interval, bread was prepared and characterized for specific volume, crumb firmness, and crumb structure. The addition of the gums had significant effects on dough performance and quality of the final product. Gums at all tested concentrations reduced fermentation activity of yeast and prolonged the rising time of dough, which was similar to the effects of frozen storage. However, specific volume of bread for the control sample significantly decreased on the 30th d of frozen storage. Addition of hydrocolloids resulted in higher specific volume of loaves compared to the specific volume of control sample loaves. With the increase of the duration of frozen storage the specific volume of bread decreases in all analyzed samples. This decrease is less in the samples with hydrocolloids compared to the decrease in the control sample. The addition of 0.1% xanthan accomplished the same or higher values for specific fermentation activity, specific volume, and penetrometric's number compared to the values accomplished by the addition of 1% carboxymethylcellulose and κ-carrageenan, respectively.     

Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches

The effect of adding xanthan gum and locust bean gum at low concentrations (0.15% w/w) on the freeze/thaw stability of white sauces prepared with native starches from four different sources (corn, waxy corn, potato, and rice) was investigated. Linear viscoelastic properties were taken as structural indicators and these and syneresis as indicators of the freeze/thaw stability of the sauces. The pasting properties of the starch in the sauce system were also studied. Both hydrocolloids reduced the structural changes occurring after thawing, xanthan gum being more effective than locust bean gum. In corn and potato sauces, the most affected by the freeze/thaw cycle, the appearance of syneresis and the increase in viscoelastic functions were significantly reduced by both hydrocolloids. In general, the addition of hydrocolloids affected peak, hot peak and cold peak viscosities and reduced relative total setback. The results regarding the possible effects of hydrocolloid addition to white sauce systems are discussed in molecular terms.     

Contribution of hydrocolloids to gelling properties of blue whiting muscle

 Several hydrocolloids (locust bean gum, guar gum, xanthan gum, iota-carrageenan, kappa-carrageenan, carboxymethylcellulose and alginate) were added in different concentrations (0.5, 1.0, 2.0, 3.0, and 4.0%) to determine their behaviour as additives in washed blue whiting muscle mince. Higher percentages significantly reduced rheological properties, which in some cases fell to values below that of the control gel, with no added hydrocolloids. Water holding capacity, on the other hand, was lowest at low concentrations. Gel colour was virtually unaffected by the presence of different hydrocolloid concentrations in the formulation. Discriminant analysis differentiated the various hydrocolloids used, chiefly on the basis of hardness; however, the most influential factor affected by the concentration of hydrocolloid was breaking force. In this manner, it was defined what properties can be achieved by addition of these ingredients obtaining a variety of characteristics. Received: 7 June 1999 / Revised version: 19 July 1999     

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.     

Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions

The aim of the present work was to investigate the effect of aqueous phase composition on the stability of emulsions formulated with 10 wt% sunflower oil as fat phase. Aqueous phase was formulated with 0.5, 2, or 5 wt% sodium caseinate, or sodium caseinate with the addition of two different hydrocolloids, xanthan gum or locust bean gum, both at 0.3 or 0.5 wt% level or sodium caseinate or with addition of 20 wt% sucrose. Emulsions were processed by Ultra-Turrax and then further homogenized by ultrasound. Creaming and flocculation kinetics were quantified by analyzing the samples with a Turbiscan MA 2000. Emulsions were also analyzed for particle size distribution, microstructure, viscosity, and dynamic surface properties. The most stable systems of all selected in the present work were the 0.3 or 0.5 wt% XG or 0.5 wt% LBG/0.5 wt% NaCas coarse emulsion and the 20 wt% sucrose/5 wt% NaCas fine emulsion. Surprisingly, coarse emulsions with the lower concentration of NaCas, which had greater D _4,3, were more stable than fine emulsions when the aqueous phase contained XG or LBG. In these conditions, the overall effect was less negative bulk interactions between hydrocolloids and sodium caseinate, which led to stability. Sugar interacted in a positive way, both in bulk and at the interface sites, producing more stable systems for small-droplet high-protein-concentration emulsions. This study shows the relevance of components interactions in microstructure and stability of caseinate emulsions.     

Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids

BACKGROUND: Lallemantia royleana (Balangu) is a mucilaginous endemic plant which is grown in different regions of world. The flow behaviour of Balangu seed extract (BSE) and its mixture with xanthan, guar and locust bean gums at 1:3, 1:1 and 3:1 ratios, in addition to control samples (0% BSE), were evaluated. To describe the rheological properties of samples, the power law model was fitted on apparent viscosity–shear rate data. To evaluate the interaction between BSE and selected hydrocolloids in dilute solutions, the relative viscosity was also investigated. RESULTS: There was no significant difference between the consistency coefficient of guar and locust bean solutions and their blends substituted with 250 g kg^?1 BSE. The BSE–xanthan mixture at 1:3 and 1:1 ratios had consistency index equal to xanthan solution. BSE–locust bean gum at all ratios, BSE–xanthan at 1:3 ratio and BSE–guar gum at 1:1 and 3:1 ratios indicated relative viscosity lower than values calculated assuming no interaction. The intrinsic viscosity value of BSE was determined 3.50 dL g^?1. CONCLUSION: The apparent viscosities of BSE, selected hydrocolloids and their blends were the same at a shear rate of 293 s^?1 and the commercial gums can be substituted by 250 g kg^?1 and 500 g kg^?1 BSE. Copyright © 2011 Society of Chemical Industry     

Rheological behaviour of pullulanase-treated guar galactomannan on co-gelation with xanthan

The present study involves the use of non-specific enzyme pullulanase (from Bacillus acidopullulyticus) to remove galactose residues from guar galactomannan to obtain modified guar galactomannan mimicking the functional properties of locust bean gum. The modified guar galactomannan blended with xanthan exhibited the rheological behaviour of elastic modulus (G′) greater than viscous modulus (G″) with a decrease in tan δ value similar to locust bean gum/xanthan blend. Also a twofold increase in the magnitude of elasticity compared to xanthan alone suggested the synergistic interaction with formation of three dimensional networks. The modified guar galactomannan with galactose content of 21% and M:G ratio 1:3.8, almost akin to locust bean gum, showed a better interaction with xanthan. Dynamic stress sweep study of modified guar galactomannan/xanthan blend with increased yield stress of 800 dynes/cm² also indicated the synergistic behaviour. Modified guar galactomannan also revealed the maximum synergistic interaction with xanthan at a mixing temperature of 60 °C than at 20 °C, 30 °C, 40 °C and 50 °C, respectively. Modification of guar galactomannan by pullulanase is an alternative route to produce galactose-depleted guar galactomannan with enhanced rheological functionalities on co-gelation with xanthan, as a cost effective replacement to locust bean gum.     

Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach

A mixture design approach was used to evaluate interactions between potato starch, locust bean gum and κ-carrageenan and their effect on cooking yield, expressible moisture, texture and color in low-fat sodium-reduced sausages formulated with potassium and calcium chloride. Starch had a notable influence on cooking yield and texture, increasing product hardness and resilience as starch proportion increased. The added salt did not allow complete starch granule gelatinization and swelling, which negatively affected water retention, cohesiveness and lightness. Locust bean gum and κ-carrageenan improved cooking yield and reduced expressible moisture in formulations containing higher proportions of potato starch. The presence of other ions could have enhanced κ-carrageenan functionality and its synergistic interaction with locust bean gum, improving texture and water retention, with only minor effects on sausage color. At the lower tested proportions starch can be used as an extender in low-fat cooked meat products if κ-carrageenan and locust bean gum are included in similar proportions.     

Thermal,microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids

This study involves investigation of the effects of addition of different hydrocolloids on the thermal, microscopic, and quality properties of low-fat meat emulsions and frankfurters. The emulsion stability of the samples containing 0.5% κ-carrageenan, λ-carrageenan or chitosan, and the 1% chitosan containing sample were lower than that of the control group. Thermal analyses showed three denaturation peaks for minced meat at 57.42 °C, 64.21 °C and 78.58 °C. While the denaturation temperature of myosin for the sample produced with 0.5% of κ-carrageenan was significantly lower, samples containing 1% κ-carrageenan and 0.5% λ-carrageenan were not significantly different than that of the control group. The thermal denaturation temperature of myosin for samples containing 1% λ-carrageenan, and for 0.5% and 1% guar gum, xanthan gum and chitosan was significantly higher than that of the control. The denaturation temperature of sarcoplasmic proteins and actin for samples with 1% κ- and λ-carrageenan and 0.5% chitosan, was higher than for the control, while for other samples it was not significantly different. The scanning electron microscopy images of the control group and samples produced with 0.5% and 1% λ-carrageenan, 0.5% and 1% guar gum, and 1% κ-carrageenan showed gel-like structures, whereas other samples did not. Sensory evaluations showed that addition of hydrocolloids and reduced fat content lowered acceptance of frankfurters. Results showed that both κ- and λ-carrageenan, especially at 0.5% were the most suitable hydrocolloids for production of low-fat frankfurters and xanthan gum was the least suitable since it did not form proper structure.     

Utilization of Microvisco-Amylograph to Study Flour,Dough, and Bread Qualities of Hydrocolloid/Flour Blends

Changes in functionality of wheat flour blended with hydrocolloids (alginate, locust bean gum, guar gum, and xanthan) were investigated. Microvisco-amylograph and flour quality analyses were conducted and showed significant (p < 0.05) differences among samples. Correlation of microvisco-amylograph values with other parameters showed that microvisco-amylograph parameters (final viscosity, setback, breakdown, etc.) showed significant (p < 0.05) correlation with other parameters. Microvisco-amylograph breakdown was significantly (p < 0.05) and positively correlated with dough strength and loaf volume. Microvisco-amylograph end of cooling, final viscosity, setback, and breakdown were identified as valuable for determination of flour, dough, and bread qualities as impacted by addition of hydrocolloids.