Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

Demirci, Zeynep Ozben; Yılmaz, İsmail; Demirci, Ahmet Şükrü

doi:10.1007/s13197-011-0588-5

Cited by 48 publications

(42 citation statements)

References 42 publications

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“…Similarly, Demirci et al (2014) reported that the pH values of uncooked and cooked meatballs with different gums changed in the range of 6.7 to 6.9. Yılmaz (2004) determined that the pH value of meatballs with 5, 10, 15, and 20% rye bran ranged from 6.02 to 6.09.…”

Section: Resultsmentioning

confidence: 89%

Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs

Kılınççeker¹,

Kurt²

2018

SA J. An. Sci.

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The effects of inulin, carrot, and cellulose fibres (3%, 6%, and 9%) on raw and fried chicken meatballs were studied. Meatball pH, thiobarbituric acid reactive substances (TBARS), and colour values were determined for raw samples in refrigerated storage on the 1st, 5th and 10th days. The effects of fibres and their various levels on frying characteristics such as yield, diameter reduction, moisture retention, fat absorption, colour and sensory properties of fried chicken meatballs were evaluated. Fibres caused significant differences in the pH and TBARS values of the raw meatballs owing to their sources and levels. They improved colour properties (L: lightness, a: redness, b: yellowness) of the raw and fried samples. In addition, cellulose and carrot fibres affected the yield, moisture absorption, and diameter reduction values of the fried samples positively. In conclusion, the use of fibres in such products can affect product quality positively. The use of 3% inulin, 9% carrot, and 6% and 9% cellulose fibres had more beneficial effects on chicken meatballs. ______________________________________________________________________________________

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Section: Resultsmentioning

confidence: 89%

Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs

Kılınççeker¹,

Kurt²

2018

SA J. An. Sci.

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“…Moreover, xanthan gum is a beneficial hydrocolloid because it is soluble in both hot and cold solutions, and binds water rapidly and very effectively. It permits the almost immediate preparation of viscous mixtures and ameliorates the emulsifying process of w/o emulsions . The higher encapsulation efficiencies of stored w/o/w emulsions were also observed when arabic gum was taken.…”

Section: Resultsmentioning

confidence: 99%

Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry

et al. 2020

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Water‐in‐oil‐in‐water (w/o/w) emulsions were prepared using commonly available raw materials and a two‐step emulsification process. Several combinations of milk proteins and hydrocolloids were tested as internal water phases. Emulsions prepared with milk or colostrum exhibited the highest encapsulation efficiencies. In particular, w/o/w emulsions with internal water phases composed of colostrum, without addition of hydrocolloids, were the most stable. However, the addition of xanthan gum proved to be synergistic in stabilizing w/o/w whey emulsions.

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“…Os estabilizantes também auxiliam no aumento da viscosidade dos ingredientes e ajudam a evitar a formação de cristais que afetariam a textura do produto. São exemplos destes aditivos, as gomas xantana e guar (BRASIL, 1997;DEMIRCI et al, 2014).…”

Section: Efeito Da Utilização De Gomas Na Viscosidade E Nas Caracteríunclassified

Efeito da utilização de gomas na viscosidade e nas características sensoriais de shake à base de farinha de banana verde

Silva

Assumpção

Fernandes

et al. 2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Efeito da utilização de gomas na viscosidade e nas características sensoriais deshake à base de farinha de banana verde Effect of the use of gums on the viscosity and sensory characteristics of a shake based on green banana flour ResumoEste trabalho teve como objetivo testar diferentes proporções de gomas na elaboração de um shake desenvolvido com farinha de banana verde, além de avaliar as suas propriedades organolépticas. Analisaram-se seis formulações com os seguintes ingredientes: farinha de banana verde (FBV), leite em pó integral, sucralose, cacau e diferentes proporções de goma xantana (GX) e goma guar (GG), nas proporções (GX:GG): F1 (1:0); F2 (0:1); F3 (1:1); F4 (1:3); F5 (3:1); F6 sem estabilizante. As formulações de shake foram submetidas ao teste de viscosidade, realizado a cada três dias, durante um período de 15 dias. Foi realizada análise sensorial com voluntários, em cabines individuais. A aceitabilidade dos atributos aparência, aroma, sabor, textura e impressão global foi avaliada utilizando-se a escala hedônica de 9 pontos. Foram realizadas análises estatísticas utilizando-se o Teste de Variância (ANOVA) e o Teste de Tukey a 5% de probabilidade. O estudo foi importante para demonstrar que a viscosidade dos produtos influencia nas características sensoriais e, dessa forma, interfere na escolha dos consumidores. Palavras-chave: Emulsificantes; Goma xantana; Goma guar; Análise sensorial. AbstractThis study aimed to test different proportions of gums and evaluate the organoleptic properties of a shake developed with green banana flour. Six formulations were analysed with the following ingredients: green banana flour (FBV), whole milk powder, sucralose, cocoa and different ratios of xanthan gum (GX) and guar gum (GG), in the proportions (GX:GG) of: F1 (1:0); F2 (0:1); F3 (1:1); F4 (1:3); F5 (3:1); F6 with no stabilizer. The viscosity of the samples was determined every three days for a period of 15 days. A sensory analysis was carried out with volunteers in individual booths. The acceptability of the attributes of appearance, aroma, flavour, texture and overall impression was evaluated using a 9-point hedonic scale. Statistical analyses were carried out using the variance test (ANOVA) and Tukey's test at 5% probability. The study was important to demonstrate that the product viscosity influenced the sensory characteristics and hence interfered in the consumer choices. Keywords

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Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

Cited by 48 publications

References 42 publications

Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs

Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs

Preparation of Water‐in‐Oil‐in‐Water Multiple Emulsions with Potential Use in Food Industry

Efeito da utilização de gomas na viscosidade e nas características sensoriais de shake à base de farinha de banana verde

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