Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures

Jo, Wonjun; Yoo, Byoungseung

doi:10.1007/s10068-019-00582-z

Cited by 9 publications

(7 citation statements)

References 26 publications

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“…It was also observed that G' values of the LBG and XSG solutions were much lower than the mixtures due to the synergistic interaction resulting in a solution with higher viscosity. In a study which was observing the effect of sucrose to synergistic effect of XSG/LBG mixtures, it has been stated that the mixing ratio of the gums and sucrose ratio has an impact on the synergistic interaction between XSG and LBG mixtures since there was a competition between gums and sucrose (Jo & Yoo, 2019). G' values were higher than G ″ values in all mixed solutions; however, it was the vice versa for LBG and XSG solutions.…”

Section: Resultsmentioning

confidence: 99%

Large‐amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction

Özmen

Toker

2022

J Food Process Engineering

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Large‐amplitude oscillatory shear (LAOS) is a technique used for determining the rheological properties of food materials to simulate processes from production to consumption in food chains that can cause high deformations in the product. Hydrocolloids are frequently used alone or in combination with various hydrocolloids to control product's texture and rheology. In this study, LAOS behavior of xanthan gum (XSG) and locust bean gum (LBG) mixtures at different concentrations (0.1%, 0.3%, and 0.5%) was investigated and 3ITT was employed for supporting the LAOS findings. Also, different preparation methods (mixing before (BH) and after hydration (AH) and with powder forms (P)) were studied. LBG solution had viscous properties at all concentrations, while XSG solution showed elastic behavior at 0.3% and 0.5% concentrations. Mixture solutions’ elasticity was much more dominant than viscous behaviors according to XSG and LBG solutions alone due to synergistic interaction. According to Lissajous–Bowditch curves, AH has lower elasticity values than BH and P solutions. At higher strain values, BH and P solutions had more resistance. The recovery ability of the samples acquired from 3ITT increased with increasing gum concentration (e.g., for BH solutions from 0.1% to 0.5% concentrations recovery values increased from 91.19% to 97.82% at 10% strain value) and decreased with strain values (e.g. for BH solutions at 0.1% concentrations recovery values decreased from 91.19% to 25.77% from 10% strain value to 500% strain value), in accordance with the S and T values and Lissajous–Bowditch curves where the samples having viscouscharacter showed low recovery %.

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Section: Resultsmentioning

confidence: 99%

Large‐amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction

Özmen

Toker

2022

J Food Process Engineering

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“…The decrease in viscosity as xanthan concentration increases can be attributed to its semirigid conformation and shear thinning behavior. The shear thinning behavior of xanthan solutions was found to increase with sucrose concentration (Jo & Yoo, 2019). In the case of binary blends, the viscosity was intermediary between the viscosities of individual hydrocolloids.…”

Section: Resultsmentioning

confidence: 99%

“…The average viscosity value at a shear rate of 10 s À1 after running the rheological test for 1 min is shown in Figure 1 for the pureed carrot matrices with and without saliva. (Jo & Yoo, 2019). In the case of binary blends, the viscosity was intermediary between the viscosities of individual hydrocolloids.…”

Section: Viscosity Measurementsmentioning

confidence: 99%

Understanding relations between rheology, tribology, and sensory perception of modified texture foods

Sharma

Pondicherry

Duizer

2021

Journal of Texture Studies

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The aim of this work was to examine relations between instrumental and sensory parameters in a texture modified food matrix, with and without saliva. Nine pureed carrot samples (eight thickened and a control) were developed with starch (0.4 and 0.8% wt/wt), xanthan (0.2 and 0.4% wt/wt) or starch–xanthan blends that met International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 guidelines using fork and spoon tests. Rheological and tribological tests were conducted on the food and simulated bolus prepared by adding fresh stimulated saliva to the food (1:5, saliva:food) to mimic oral processing. Perceived sensory properties were identified using a temporal dominance of sensations (TDS) test (n = 16) where panelists were given a list of nine attributes. The area under the curve was extracted from TDS curves for each attribute/sample and this was correlated with rheological (viscosity at 10 s−1, G′, G″, and tan δ at 1 Hz) and tribological (friction coefficient in three regimes) data. The viscosity of the control sample decreased after adding hydrocolloids (except Starch_0.8%) and with saliva incorporation. G′ and G″ either increased or were similar for xanthan and blends and decreased for starch‐thickened samples. Hydrocolloid addition increased friction for all samples and was higher with saliva addition. Sensory results showed that samples with starch were perceived as thick and grainy while xanthan was perceived as smooth and slippery. A greater number of sensory attributes correlated with viscoelastic parameters compared to friction coefficients. Correlations were highest with the saliva added samples, further highlighting the importance of including saliva during instrumental testing.

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“…LBG show slightly soluble in cold water and needs to be heated to achieve maximum viscosity. Hydrocolloid has the ability to form viscous solutions at low concentrations and may produce coatings and films with high density, characterized by good mechanical and water vapor barrier properties (Aloui et al, 2014; Jo & Yoo, 2019; Mikkonen et al, 2010). Locust bean gum (Carob) is used like gum tragacanth as a thickener, stabilizer, gelling agent, emulsifier or carrier.…”

Section: Introductionmentioning

confidence: 99%

“…It can also be a cocoa substitute due to its unique organoleptic qualities, low fat content, hypoallergenic and no caffeine. The addition of locust bean gum to baked goods improves their color, texture, taste and aroma, facilitates cutting the dough, prevents caking, and extends the freshness of products by binding more water (Brassesco et al, 2021; Jo & Yoo, 2019). Carob flour dissolves well in milk, salt and sugar solutions, in water at a temperature above 80°C it forms highly viscous solutions stable in the pH range of 4.4–10, and undergoes hydrolysis in the environment with pH <3.…”

Section: Introductionmentioning

confidence: 99%

Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films

Janowicz

Rybak

Ciurzyńska

et al. 2022

Food Processing Preservation

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The aim of the study was to demonstrate the synergistic effect of natural polysaccharide hydrocolloids of locust bean gum and tragacanth gum combined with rosehip juice. It was shown that tragacantha gum has an excellent film‐forming properties at low concentration and forms water‐soluble, thin and transparent edible films with high application potential, which was demonstrated by selected physical properties of composite films obtained from a mixture of gum tragacanth and locust bean gum. Optical (color and opacity), thermal (thermogravimetric analysis), water vapor permeability and sorption kinetics were determined. The thickness of the films depends on the composition of the films, the process conditions, as well as the application techniques. The addition of locust bean gum resulted in an increase in the water content and consequently more elastic and less brittle gum tragacanth films. Films made only of gum tragacanth were characterized by greater hygroscopicity, as opposed to composite films. As the concentration of gum tragacanth increases, the value of water vapor permeability also increases, and the share of locust bean gum in the films caused the permeability to decrease. Composite films had a lighter color compared to those of pure gum tragacanth, and the carob contributed to a more transparent film and slower thermal degradation. In the films obtained, a synergistic effect was observed between the biopolymers in all the ratios used, and the addition of locust bean gum and rosehip juice had a strong influence on the properties of the obtained edible films. Practical applications The potential of using gum tragacanth to create edible films and coatings through their appropriate modification and optimization of the composition ratio of the created composites can become a challenge for their use in the food packaging industry. This study will be constructive for further research work focused on films and coatings and their application as protective coatings or bio‐based packaging films.

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Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures

Cited by 9 publications

References 26 publications

Large‐amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction

Large‐amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction

Understanding relations between rheology, tribology, and sensory perception of modified texture foods

Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films

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