Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt

Higiro, J.; Herald, Thomas J.; Alavi, Sajid; Bean, Scott R.

doi:10.1016/j.foodres.2006.02.002

Cited by 114 publications

(68 citation statements)

References 49 publications

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“…As can be seen from Table 6 and Figure 3, the highest viscosity value was obtained in a gum combination including 56.3% xanthan gum and 43.7% locust bean gum. A similar result was reported by Higiro et al (2007).…”

Section: Rheological Properties Of the Samplessupporting

confidence: 91%

Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models

Karasu¹,

Doğan²,

Toker³

et al. 2014

Turk J Agric For

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IntroductionCost is one of the main factors affecting consumer food product preferences. For that reason, low-cost production of alternative products has been of interest to food researchers. Mellorine, as an alternative to ice cream, is a good example of such a product. Mellorine is an ice cream or frozen dessert product in which all or some proportion of the milk fat is substituted with plant-based oil (Clarke, 2004;Keeney, 2012). Usage of vegetable oil instead of milk fat promotes human health, since milk fat contains saturated fatty acid in concentrations of approximately 60%-70% (Nadeem et al., 2009) and 0.25%-0.38% cholesterol (Mathur et al., 1999). The use of vegetable oil in ice cream formulation results in a balanced saturated and unsaturated fatty acid composition in the product and lower cholesterol content (Nadeem et al., 2009). Mellorine is widely consumed throughout the world due to its lower cost, cholesterol content, and saturated fatty acid composition compared to ice cream. However, the low cost of the product is not the only factor affecting consumer preference. In addition to cost, customers also take into consideration the textural and sensorial properties of the product. Therefore, it is important both for the cost and the product's acceptability to provide the desired textural and sensory properties of mellorine by changing ingredients like oil or hydrocolloid type.The fat or oil type in ice cream has a significant effect on the quality of the end products (Dogan and Akgul, 2005;Rossa et al., 2012), since it affects qualities like the creaminess (Koxholt et al., 2001), texture, and mouthfeel (Adapa et. al., 2000;Dogan and Kayacier, 2007). In addition, fat contributes to the stabilization of the air phase as well as fat aggregation levels through surrounding air bubbles, which improves melting resistance (Granger et. al., 2005) and ice recrystallization (Goff, 2002). Therefore, selecting the optimum oil type is an important factor in improving the quality of mellorine. Substitution of palm olein with milk fat at a level of 3% did not negatively affect the compositional properties, overrun value, flavor, or sensory properties of ice cream (Nadeem et al., 2009). Adhikari and Arora (1994) reported that, regarding textural characteristics, sensory scores of ice cream containing vegetable oils were lower than those of the control sample; this might be avoided by using different ingredients in the

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Section: Rheological Properties Of the Samplessupporting

confidence: 91%

Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models

Karasu¹,

Doğan²,

Toker³

et al. 2014

Turk J Agric For

View full text Add to dashboard Cite

show abstract

“…(5)). This parameter reveals the polysaccharides conformation (Higiro, Herald, Alavi, & Bean, 2007;Lai, Tung, & Lin, 2000).…”

Section: Estimation Of the Molecular Conformationmentioning

confidence: 99%

New studies on basil (Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterization

et al. 2016

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“…Regarding these results, the apparent viscosity of xanthan gum (0.5% concentration) at 25 °C and 25 s -1 (Table 4 and Table 3) is directly correlated with the molecular weight of the polymer with a correlation coefficient R² = 0.99. This can be attributed to the intermolecular interactions in solution Higiro et al, 2007).…”

Section: Rheological Propertiesmentioning

confidence: 97%

Bioconversion from crude glycerin by Xanthomonas campestris 2103: xanthan production and characterization

Brandão

Assis

López

et al. 2013

Braz. J. Chem. Eng.

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-The production and rheological properties of xanthan gum from crude glycerin fermentation, a primary by-product of the biodiesel industry with environmental and health risks, were evaluated. Batch fermentations (28 °C/250 rpm /120 h) were carried out using crude glycerin, 0.01% urea and 0.1% KH 2 PO 4 , (% w/v), and compared to a sucrose control under the same operational conditions, using Xanthomonas campestris strain 2103 isolate from Brazil. Its maximal production by crude glycerin fermentation was 7.23±0.1 g·L -1 at 120 h, with an apparent viscosity of 642.57 mPa·s, (2 % w/v, 25 °C, 25 s -1 ), 70% and 30% higher than from sucrose fermentation, respectively. Its molecular weight varied from 28.2 to 36.2×10 6 Da. The Ostwald-de-Waele model parameters (K and n) indicated a pseudoplastic behavior at all concentrations (0.5 to 2.0 %, w/v) and temperatures (25-85 °C), while its consistency index indicated promising rheological properties for drilling fluid applications. Therefore, crude glycerin has potential as a cost-effective and alternative substrate for non-food grade xanthan production.

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Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt

Cited by 114 publications

References 49 publications

Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models

Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models

New studies on basil (Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterization

Bioconversion from crude glycerin by Xanthomonas campestris 2103: xanthan production and characterization

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