Effects of Guar Gum on Quality of Soft Tofu Stew Sauce

Abstract

The aim of this study was to investigate the effects of guar gum on the rheological behaviors, sensory attributes, and consumer acceptability of soft tofu stew sauce. Five different soft tofu stew sauces were commercially manufactured with various levels of guar gum (0.0, 0.1, 0.2, 0.4, and 0.5%). Twelve sensory attributes of the stew sauces were identified by nine trained descriptive panelists, whereas hedonic levels of the stew sauces were assessed by a group of 51 consumers. Steady flow of the stew sauces were measured by a rheometer. Significant differences were observed in terms of sensory saltiness and viscosity among the products. For the consumer test, 0.1% guar gum-added product was most liked by consumers. Partial least square regression showed sensory shellfish, green onion, and shrimp flavors to be key factors affecting overall acceptability for the stew sauces. For rheological behaviors, 0.0, 0.1, and 0.2% guar gum-added products showed newtonian behaviors (R 2 =0.99 by power law model), whereas 0.4 and 0.5% products followed pseudoplastic behaviors (R 2 =0.99 by power law model). Based on the established equivalence table using rheological and consumer data, smaller than 0.0114 (Pa•s) of the apparent viscosity should be necessary to guarantee 'slightly like' category in a consumer hedonic test. It seems that addition of guar gum not only influenced rheological properties but overall acceptability for the stew sauces.

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

“…Another possible reason is the different viscosities of the two samples. Im et al [ 55 ] reported that the sensory characteristics of the soft tofu stew sauce seemed to be less perceived for more viscous samples. In this study, the viscosity of the soft tofu stew sauce was higher than that of the vegetable rice porridge (data not shown).…”

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

“…The rheometer monitored the steady flow of stew sauces, and the GG-added products exhibited Newtonian behaviors at 0.0%, 0.1%, and 0.2%, while 0.4% and 0.5% exhibited pseudoplastic behaviors. Based on rheological testing, they found that 0.1% of GG-added products were the most popular among consumers It seems that the addition of GG not only influenced rheological properties but also overall acceptability of the stew sauce Im et al (2015) Starch paste Adding GG and xanthan gum to cold-stored starch pastes results in syneresis reduction…”

“…Guar gum is also used to provide a smooth texture to products such as doogh (Im et al, 2015 ). Considering the viscosity of the doogh, Pirsa et al ( 2018 ) found that the best conditions were achieved on the first day of the doogh production with 0.1% (w/w) of quince seed mucilage (Qm) and 0.2% (w/w) of GG.…”

Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers

“…However, companies are seeking opportunities to expand their sales to Muslims. Fermented soy-based products such as soy sauce, fermented chili pepper paste ( gochujang ), and fermented soybean paste ( doenjang ) are essential seasoning materials to flavor and characterize traditional Korean cuisine [ 15 , 16 ]. One of these seasonings is almost always applied to flavor foods in Korean cooking.…”