Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt

Mugo, Edward Muita; Mahungu, Symon M.; Chikamai, Ben; Mwove, Johnson

doi:10.7455/ijfs/9.si.2020.a9

Cited by 8 publications

(10 citation statements)

References 33 publications

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“…This means that gum arabic has potential for improving the appeal of goat milk mozzarella cheese. Similar results were reported for other dairy products including yoghurt and ice cream (Mugo, 2012;Belitz et al, 2009).…”

Section: Effect Of Gum Level On the Sensory Quality Of Goat Milk Mozzsupporting

confidence: 83%

“…The addition of emulsifying salts to mozzarella cheese causes a change in the polymorphic framework of cheese due to the emulsifying properties of the salts (Tunick et al, 1989) and thus the decrease in the free oil formation. Gum arabic has been found to have both hydrophilic and amphiphilic properties that enhance its ability to bind water as well as fat in food products (Mugo, 2012;Ray et al, 1995;Randall et al, 1988). The reduction of free oil formation in goat milk mozzarella cheese containing gum arabic can be attributed to the emulsifying abilities of gum arabic.…”

Section: Free Oil Formationmentioning

confidence: 99%

“…However, they cannot replace the non-polar properties of fat such as flavor carrying capacity (McMahon et al, 1996). Gum arabic, a binder of moisture in dairy products (Mugo, 2012) was able to bind moisture in mozzarella cheese resulting in stretchability improvement in the final mozzarella cheese. Further increase to 4% gum arabic significantly (P < 0.05) reduced the stretchability score.…”

Section: Stretchabilitymentioning

confidence: 99%

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Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis

Kiiru¹,

Mahungu²,

Omwamba³

2018

Afr. J. Food Sci.

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Mozzarella cheese is one of the preferred ingredients for use in pizza. Goat milk is a good source of protein and calcium, possessing unique characteristics with a high proportion of small milk fat globules that contain a higher concentration of short chain, medium chain and polyunsaturated fatty acids than cow's milk. Its use in mozzarella cheese can therefore impart significant health benefits to consumers. However, despite these unique qualities, goat milk is underutilized in Kenya. Gum arabic is an excellent source of soluble dietary fiber, which can be used to boost fiber levels in cheese and other dairy products. Thus, the aim of this study was to investigate the feasibility of incorporating gum arabic as a source of fiber in goat mozzarella cheese without affecting the functionality of the cheese. Gum arabic powder at 2, 3 and 4% was incorporated into cheese during the salting process at room temperature (20 to 25°C). The functional properties of the cheese: stretchability, free oil formation and meltability were then determined. Sensory evaluation was conducted using 50 untrained sensory panelists on a 5-point hedonic scale. The results indicated that the use of gum arabic in mozzarella cheese up to a level of 3% improved the stretchability and meltability while reducing the free oil formation phenomenon. Texture, flavor, color and overall acceptability were also rated as best for samples containing gum arabic at a level of 3%. The results showed that the use of gum arabic can improve the functional properties, nutritional quality as well as sensory quality of goat milk mozzarella cheese.

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Section: Effect Of Gum Level On the Sensory Quality Of Goat Milk Mozzsupporting

confidence: 83%

Section: Free Oil Formationmentioning

confidence: 99%

Section: Stretchabilitymentioning

confidence: 99%

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Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis

Kiiru¹,

Mahungu²,

Omwamba³

2018

Afr. J. Food Sci.

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“…kerensis exhibits some superior functionality properties compared to the gum from Acacia senegal var. senegal [11] [12]. For example, the emulsification property of var.…”

Section: Introductionmentioning

confidence: 99%

“…kerensis gum also gels at lower concentration due to the fact that variety kerensis has a higher intrinsic viscosity due to the longer gyration radius [11] [12] [13]. [12] reported a gyration radius (R g ) of 32 nm and 47 nm for the gum from var. senegal and var.…”

Section: Introductionmentioning

confidence: 99%

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>

Gakuru¹,

Omwamba²,

Chikamai³

et al. 2019

FNS

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Reducing sugar in jam has an effect on the physico-chemical as well as sensory properties of the jam. To compensate for some of the functional properties lost, other co-solutes may be used. Therefore the objective of this study was to use gum Arabic from Acacia senegal var. kerensis in formulation of a reduced sugar jam from plums and pineapple fruits. The innovatively prepared jam was subjected to sensory evaluation by a semi-trained panel. Twelve formulations were prepared in factorial arrangement in a completely randomized design. The products were rated using a seven-point hedonic scale for colour, taste, texture/spreadability, mouth feel and general acceptability. Data were analysed using SAS, 2004 (version 9.1.3) to perform analysis of variance and determine the least squares means for each variable. The main effect of the study was the level of gum Arabic at 15% and 20% w/w, level of sugar content at 30 and 35% w/w, and the type of fruit. A control product was prepared for the two sugar levels but without gum Arabic. Significance was established at p < 0.05 level, while the means separation was done using Tukey's honestly significance difference (HSD). The results obtained showed that Fruit type significantly affected the color at p < 0.05, while gum Arabic and the interactions did not significantly affect the color (at p < 0.05). Fruit type, gum Arabic and their interactions with sugar affected the spreadability and it was highly significant at p < 0.001 while gum Arabic significantly affected the taste at p < 0.001. The best formulation for most attributes was 15% gum for the two fruits, 30% sugar for pineapple and 35% sugar for plum jam. It was therefore possible to reduce the amount of sugar by 50% of the commercially available jam while substituting it with 15% gum Arabic which qualifies the quantity necessary for an ingredient in food formulation. This is the first time that such work of innovatively preparing a jam with a sugar re-How to cite this paper: Gakuru, E.W.,

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Malabar Spinach (Basella alba) seed mucilage as a natural source of edible gum: Extraction, physiochemical characterization and functional properties

Sandaruwan¹,

Chiranthika²,

Gunathilake³

2022

Int. J. Hortic. Food Sci.

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Spinach (Basella alba) is a popular green leafy vegetable its seeds contain non-exudate gum which may have gelling and stabilizing properties important in food industry applications. Presently, most of the commercially available food grade gums are imported, thus it is a necessity to look for locally available and inexpensive alternatives. Basella alba seed gum was scrutinized in the present study to get a better insight regarding this important polysaccharide. Mucilage of the sun-dried seeds were extracted with hot water. Extractable content of mucilage from seeds was 5.63% ± 0.63 in dry basis. Composition and functional properties (antioxidant capacity, water solubility, water holding capacity (WHC) and oil holding capacity (OHC) of the spinach seed gum (SSG) were analyzed and compared. FTIR spectroscopy analysis was conducted to identify organic functional groups present in extracted gum. The potential application of SSG as a stabilizer was evaluated by incorporating it into a yoghurt and the changes in pH and syneresis were observed. Results revealed that the SSG showed a radical scavenging ability that proves antioxidant capacity of isolated gum. Solubility of spinach seed mucilage was about 21.07±0.55% at room temperature and there was a positive relationship with the increment of temperature. Furthermore, isolated SSG showed 3.09 g water/g and 76.26 g oil/100 g WHC and OHC respectively. Incorporation of SSG into yoghurt have shown a significant effect at 0.5% levels. In conclusion, SSG has shown potentially applicable hydrocolloid for food industry.

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Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt

Cited by 8 publications

References 33 publications

Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis

Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>

Malabar Spinach (Basella alba) seed mucilage as a natural source of edible gum: Extraction, physiochemical characterization and functional properties

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Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt

Cited by 8 publications

References 33 publications

Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis

Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from &lt;i&gt;Acacia senegal&lt;/i&gt; var. &lt;i&gt;kerensis&lt;/i&gt;

Malabar Spinach (Basella alba) seed mucilage as a natural source of edible gum: Extraction, physiochemical characterization and functional properties

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Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>