Validation of a size exclusion liquid chromatographic method for determination of methylcellulose and hydroxypropyl methylcellulose food gums as soluble dietary fiber in food and food product

Deshmukh, B. K.; Harfmann, Robert G.; Conklin, Jerry; Turowski, Maciej; Lynch, Stephanie

doi:10.1016/j.foodchem.2006.10.004

Cited by 9 publications

(2 citation statements)

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“…The influence of HPMC on shelf-life of par-baked bread during its storage at low temperature and also on the staling of full baked bread was studied by Barcenas and Rosell (2007). Deshmukh et al (2007) reported a valid method for determination of methyl cellulose (MC) and HPMC in food and food products. Use of HPMC and other hydrocolloids in the formulation of gluten free food products was reported earlier (Gallagher et al 2005;Anton and Artfield 2008).…”

Section: Introductionmentioning

confidence: 99%

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

2011

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Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.

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Section: Introductionmentioning

confidence: 99%

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

2011

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“…Carboxymethyl cellulose is a gum and it is a cellulose derivative with the carboxymethyl group bound to some of the hydroxyl groups of glucopyranose monomers that make up the cellulose background (Selomulyo and Zhou, 2007)). It is used in foods as viscosity modifier or thickener, and it is also used to stabilize emulsions in various products (Deshmuk, 2007)). Therefore, the aggregate properties of carboxymethyl cellulose and gelatin combined and those of egg white, gelatin and carboxymethyl cellulose combined in the ratios of 1:2:1 or 1:1:2 in 80:20 (W-C) flour could have contributed in no small measures to the production of bread loaves of volumes and specific volumes similar to those of 100 % wheat (control) flour bread.…”

Section: The Physical Properties Of Bread Loaf Samples Produced From ...mentioning

confidence: 99%

Physical and Sensory Qualities of Hydrocolloid Treated 80:20 Wheat-Cassava Composite Breads

Nwachukwu

2022

IJNFS

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The objective of this study was to determine the physical and sensory qualities of hydrocolloid treated 80:20 wheat-cassava composite bread. The study was limited to the use of various ratios of these hydrocolloids; carboxymethyl cellulose (CMC), gelatin and egg white. The dough samples from the various wheat-cassava composite flour, treated with egg white, gelatin and CMC respectively and in combination were baked using the straight dough method. The physical parameters- loaf weight were carried out 20 mins after baking using laboratory scale and the readings recorded in grams, then the loaf volumes were determined using seed displacement methods and the loaf samples weighed in a laboratory balance. Sensory evaluations were conducted using forty member trained panelists who were drawn from usual bread consumers to evaluate the quality attributes of the loaves for crumb texture, taste, color, appearance and overall acceptance. All analyses were carried out in triplicate and the results were subjected to statistical analysis using analysis of variance (ANOVA). Regression analyses of the data were conducted. Significance differences among the means were established at 5% level of using Duncan’s multiple range tests. The results obtained showed significant differences (P<0.05) among some of the parameters analyzed; loaf weights, loaf volumes and sensory attributes. Thus, 80:20 wheat cassava composite flour bread samples treated singly with egg white, gelatin and carboxymethyl cellulose or their combinations as hydrocolloids had different degrees of acceptability. The 80:20 wheat-cassava composite flour treated with a combination of egg white, gelatin and carboxymethyl cellulose (EGCm) in respective ratio of 1:2:1 or 1:1:2, yielded breads with similar volumes (4.17-5.27cm3/g) as reference 90:10 (W-C) and control (100% wheat) flour.

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Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism

Guo

Yang

et al. 2022

Food Chemistry

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Validation of a size exclusion liquid chromatographic method for determination of methylcellulose and hydroxypropyl methylcellulose food gums as soluble dietary fiber in food and food product

Cited by 9 publications

References 10 publications

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

Physical and Sensory Qualities of Hydrocolloid Treated 80:20 Wheat-Cassava Composite Breads

Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism

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