The effect of metal ion content on the viscosity of gum ghatti

Jefferies, Martin; Pass, Geoffrey; Phillips, Glyn O.; Zakaria, Mat B.

doi:10.1002/jsfa.2740290218

Cited by 18 publications

(2 citation statements)

References 11 publications

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“…Moreover, interaction between starch molecule and Ca 2+ could decrease starch solubility (Bryant and Hamaker, 1997;Ch et al, 2014). Similar results were also reported by Martin et al (2006) and by Karl et al (1983) in thermally processed soy beverages.…”

Section: Resultssupporting

confidence: 91%

Development of ready to drink calcium fortified shrimp soup in retortable pouches

Shashidhar¹,

Biji

Ravishankar

et al. 2016

Indian Journal of Fisheries

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The aim of the study was to develop ready to serve calcium fortified shrimp soup in retortable pouches. Shrimp soup was prepared from Indian white shrimp (Fenneropenaeus indicus) and thermal processed at 121, 115 and 110 O C to an F 0 value of 6. The calcium fortified soup was then compared with control samples. The effect of different process temperatures on quality was analysed. The samples processed at 110 O C showed significantly higher (p≤0.05) cook value and 121.1 O C showed the least. All the pouches were found to be commercially sterile. The viscosity of soup was significantly higher (p≤0.05) in control packs compared to fortified soups. Significantly higher (p≤0.05) b * value was observed in fortified soup compared to control. Thermally processed calcium fortified shrimp soup was in acceptable condition during the storage period of 90 days at ambient temperature without any significant change in calcium content. Sensorily, the product processed at 121 O C rated better compared to 115 and 110 O C.

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Section: Resultssupporting

confidence: 91%

Development of ready to drink calcium fortified shrimp soup in retortable pouches

Shashidhar¹,

Biji

Ravishankar

et al. 2016

Indian Journal of Fisheries

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“…Gel formation is not just because of calcium ions; it occurs as a result of intermolecular linkages. The viscosity of gel is reported to be 10–30 times higher than that of the soluble fraction of ghatti gum . Intrinsic viscosity is related to hydrodynamic volume of gum molecules.…”

Section: Ghatti Gummentioning

confidence: 99%

Exudate gums: chemistry, properties and food applications – a review

Barak¹,

Mudgil²,

Taneja

2020

J Sci Food Agric

112

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Gums are complex carbohydrate molecules which have the ability to bind water and form gels at low concentration. These carbohydrates are often associated with proteins and minerals in their structure. Gums are of various types such as seed gums, exudate gums, microbial gums, mucilage gums, seaweeds gums, etc. Exudate gums are plant gums which ooze out from bark as a result of a protection mechanism upon injury. Exudate gums have been used by humans since ancient times for various applications due to their easy availability. The main characteristics which make them fit for use in various applications are viscosity, adhesive property, stabilization effect, emulsification action and surface‐active property. Major applications of these gums are in food products, the paper, textile, cosmetics and pharmaceutical industries, oil‐well drilling, etc. In the present paper, the chemistry, properties, processing and applications of commercially available exudate gums such as acacia gum or gum arabic, karaya gum, ghatti gum and tragacanth gum are discussed. Recent literature reveals that apart from the above mentioned applications, these gums also have nutritional properties which are being explored. Other gums cannot replace them because of their certain unique characteristics. © 2020 Society of Chemical Industry

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