Usage of hydrocolloids in cereal technology

Abstract

MIKUŠ, Ľ., VALÍK, Ľ., DODOK, L.: Usage of hydrocolloids in cereal technology. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 325-334 Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to infl uence functional properties of food (structure, texture, etc.), improving their properties during production (bigger dough volume, better dough manipulation -better adhesion), increasing stability, maintaining taste fi rmness in frozen products and prolonging durability of cereal products in food industry. Hydrocolloids are characteristic for their thickening eff ect and are used for their emulsifying and steadiness properties. The aim of this review is to provide useful information about hydrocolloids including chemical structure, origin, common and recommended usage in food industry, proper application in the cereal technology and future scientifi c heading of these hydrocolloids.hydrocolloids, colloidal solution, thickening, toughening Food hydrocolloids are biopolymers with high molecular weight, containing a hydrophile string, o en with colloidal properties (ability to fi rmly bind large amount of water, up to one hundred times of its weight), which are used as ingredients in food industry to adjust the microstructure, texture, taste and to prolong shelf-life. Their properties are aff ected by size of molecules, directions and association of molecules, concentration, size of particles, dispersion degree and others.The name "hydrocolloid" includes many polysaccharides obtained from plants, seaweed, microorganisms, as well as modifi ed biopolymers created by chemical or enzyme adaptation of starch and cellulose (Renard, 1996;Rollet, 1995).Food industry observed an increased application of these biopolymers in the last years. Although they are used at concentrations less than 1 % they have considerable eff ect on texture and sensorial properties in food products.Hydrocolloids have neutral taste and aroma, which enables them free access to food insertion. Hydrocolloids are used as sugar, fat and gluten substitutes, stabilizers (emulsions, foams), crystallizing inhibitors, thickening agents, gelatinization substances and they also modify starch gelatinization (Chenlo, 2009;Rosell, 2001). Natural hydrocolloid gums are a good source of soluble dietary fi bre (up to 85 % of dry mass). Their energy value is minimal to none, therefore are hydrocolloids used as fat replacing ingredients. Soluble dietary fi bre also reduces the concentration of cholesterol and improves gastrointestinal functions and glucose tolerance (Sozer, 2009).Hydrocolloid usage in cereal technologies depends on their properties to densify liquids (viscosity increase), water holding capacity, hydration rate and eff ect of temperature on hydration (for most hydrocolloids viscosity drops with rising temperature) (Příhoda, 2003).From health point of view, hydrocolloids are used in dough and bread systems to block fat absorption during the baking p...

Structure influence on mechanical and acoustic properties of freeze‐dried gels obtained with the use of hydrocolloids

“…The different galactose content in galactomannans such as guar gum (33%) and locust bean gum (20%) determine the hydrocolloid properties (Garcia‐Ochoa & Cassas, 1992). At higher concentrations of xanthan gum, locust bean gum is responsible for formation of elastic and thermally reversible gels (Mikuš et al ., ). Comparison of mixture guar gum and xanthan gum with the mixture of locust bean gum and xanthan gum shown that the synergistic effect can exist in case of locust bean gum and xanthan gum.…”

“…Also galactose residues removal from xanthan gum chain improve synergistic effect between xanthan gum and guar gum (Mao et al ., 2012). Pectin is another class of hydrocolloids, emulsifying nature of which has attracted attention in recent years (Mikuš et al ., ). They are complex anionic polysaccharides composed by a linear backbone of randomly connected 1→4–linked α‐ d ‐galactosyluronic acid residues partially esterified with methanol, and disconnected by 1→2–linked α‐ l ‐rhamnopyranosyl residues.…”

“…They are also able to provide the material with controlled properties (Garcia‐Ochoa & Cassas, ; Hiorth, Kjøniksen, Knudsen, Sande, & Nyström, ). Xanthan gum by itself does not form gels (Mikuš et al ., ) but when mixed at room temperature with, e.g., locust bean gum or guar gum it strongly interacts in aqueous solutions and a significant increase in viscosity or even gel formation occurs (Arocas, Sanz, & Fiszman, ; Casas & Garcia‐Ochoa, ; Kang & Pettit, ). The mechanisms of gelation for mixture of xanthan gum and galactomannans (such as locust bean gum and guar gum) are controversial and different models proposed were exactly described by Khouryieh, Herald, Aramouni, and Alavi ().…”

Effects of hydrocolloids as texture improver in coriander bread

“…This may be attributed to the fact that hydrocolloid addition causes higher water retention in the samples, contributing to better gluten development (Rodge et al 2012). In this regard Mikuš et al (2011) stated that hydrocolloids were able to modify gluten and starch properties by mainly influencing Table 1 for sample codes gluten hydration. This facilitates more gas to be entrapped in the dough thereby increasing the overall loaf volume.…”

Dietary Supplementation of <i>κ</i>-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread

“…Total carbohydrate contents were 17.8% and 15.0%, whereas the According to the United State Food and Drug Administration, carrageenan is considered either as food additives or generally recognized as safe (GRAS) substances[46]. Hydrocolloids have low calorific value and hence, do not add to the calories[42] [47].…”