Synergistic Effect of Using Carrageenan with Xanthan Gum

سال انتشار: 1393
محل انتشار: اولین کنفرانس بین المللی صمغ های بومی و کاربرد آن در صنعت غذا
کد COI اختصاصی: HYDROCOLLOIS01_088
زبان مقاله: انگلیسی
تعداد مشاهده: 459

نویسندگان

M.Sc. graduated in Food Sciences, Azad University, Tehran Science and Research and technical expert in Pariznova co

Associate Professor of Food Sciences and faculty member of Agricultural Engineering Research Institute

چکیده

During recent years, use of hydrocolloids in the food industries has been increased, although the permitted daily intake is a controversial topic among researchers. In any case, these materials provide customers the wide varieties of different foods. In this study, we examined the performance of carrageenan with/without xanthan gum. For this reason four treatments by different amounts of carrageenan and xanthan gum were prepared. Then by heating the solution and after that cooling it, the gel was prepared. Three different tests, texture analysing, transparency measurement and amount of synersis by three replications were performed on all samples. Then results were analysed by the means of software SPSS and Duncan grouping. As conclusions, the treatment with 0.4 percent carrageenan and 0.1 percent xanthan gum had the most resistant texture against cutting and also had the minimum synersis after 18 hours. But about transparency, there was not any significant difference between samples

کلیدواژه ها

Carrageenan, Xanthan Gum, Synergistic Effect

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