Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity

Cortez-Trejo, M.C.; Gaytán–Martínez, Marcela; Reyes-Vega, M.L.; Mendoza, Sandra

doi:10.1016/j.tifs.2021.07.030

Cited by 79 publications

(15 citation statements)

References 92 publications

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“…To provide a general formulation, in this research neither proteins nor acylglicerides were added. Therefore, when developing a specific instant soup, the effect of type and quantity of ingredients such as proteins might be considered since they can interact with, for example, xanthan gum and modify texture and rheology (Cortez-Trejo et al, 2021).…”

Section: Interactions Among the Tested Hydrocolloidsmentioning

confidence: 99%

Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product

Ospina‐Casas

Laguado‐Escobar²,

Narváez‐Cuenca

2022

Food Processing Preservation

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Hydrocolloids can be used to overcome the disturbances when designing low‐calorie foods. The aim of this research was to evaluate different formulations containing xanthan gum, pectin, and tapioca starch to simulate rheology and texture of an instant chicken soup by using an augmented simplex lattice‐centroid design. Xanthan gum influenced all studied variables the most. This hydrocolloid yielded the greatest consistency index (K), instrumental spreadability, and sensorial texture attributes. Furthermore, xanthan gum yielded the lowest flux index (n). Xanthan gum‐pectin and xanthan gum‐tapioca starch exhibited synergistic‐antagonist effects depending on the response variable measured. The mixture 26.9% xanthan gum‐11.1% pectin‐62.0% tapioca starch was found to mimic most of the studied variables evaluated in the instant soup. Considering the reduction in starch content, a serving portion of this formulation (250 ml, 12 kcal) represents only 34% calorie intake of an instant chicken soup (35 kcal) and provides 1.9 g soluble dietary fiber. Novelty impact statement Our results would provide a rational on how to mimic the texture and rheology of a food product by means of an adequate experimental design. We could partially replace potato starch by a combination of xanthan gum, pectin, and tapioca starch. A low energy formulation mimicking an instant soup was developed.

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Section: Interactions Among the Tested Hydrocolloidsmentioning

confidence: 99%

Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product

Ospina‐Casas

Laguado‐Escobar²,

Narváez‐Cuenca

2022

Food Processing Preservation

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“…Moreover, a composite gel network might have also formed in the presence of FPI mainly due to hydrogen bonding and hydrophobic interactions between FG and SPI (Lin et al, 2017;Gadkari et al, 2019). This was due to thermodynamic incompatibility between the biopolymers, resulting in associative phase separation in the dispersion (Cortez-Trejo et al, 2021). The shear-thinning behavior is important in industrial applications to facilitate various processing stages such as mixability, pumpability, and pourability of emulsion products stabilized by the dispersion in cloud beverages, mayonnaises, and dressings.…”

Section: Results and Discussion Formation Of Fg-spi Dispersion And Th...mentioning

confidence: 99%

Optimization of Mixing Parameters on Techno-Functional Properties of Fenugreek Gum-Soy Protein Isolate Dispersion

Ibrahim¹,

Huzaini²,

Isa³

et al. 2022

MAB

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Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly dependent on mixing parameters such as FG:SPI ratio, pH, and temperature, and it is currently not well understood. The objective of this study was to determine the effects of FG:SPI ratio (3:1 - 1:1), pH (3 - 9), and temperature (65 - 85 °C) on techno-functional properties (flow properties, emulsifying properties, and turbidity) of the FG-SPI dispersion, to reveal the optimum mixing parameters. A response surface regression modeling demonstrated that the quadratic effect of the FG:SPI ratio had significantly (p<0.05) increased the flow properties of the dispersion. However, the interaction between FG:SPI ratio and temperature or pH gave the opposite effect. The FG:SPI ratio had the most significant (p<0.05) increasing effect on both emulsifying properties and turbidity. Conversely, the emulsifying properties were determined to decrease with the interaction effect of FG:SPI ratio and pH. The optimized mixing parameters were recorded at FG:SPI ratio of 2.6:1, pH of 3.0, and temperature of 70 °C, with apparent viscosity (0.19 Pa.s), emulsion stability (100%), and turbidity (2.91, Abs600) values were within the predicted ranges. The present findings provide an excellent opportunity to advance the use of FG-SPI dispersion in related to emulsion-based food products.

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“…Syneresis results from liquid oozing out of the yogurt curds, an unpleasant quality in yogurt products [ 28 ], primarily due to its increased total solids, protein, fat, and ash content. Yogurt with a high-fat content has been linked to decreased syneresis attributes [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

“…It could be due to the higher protein and fat content, as well as the effects of adding probiotics to synbiotic yogurt versus plain yogurt. According to Cortez-Trejo et al [ 28 ], the WHC of yogurt is proportional to the proteins’ capability to hold water. Milk fat globules also play a big role in keeping the water in the yogurt structure, as suggested further.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt

Jaman¹,

Islam²,

Sojib³

et al. 2022

J Adv Vet Anim Res

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Objectives: This study aimed to envisage the effectiveness of adding three particular prebiotics (inulin, β-glucan, and Hi-maize) to synbiotic yogurt’s physicochemical properties, sensory characteristics, and survivability of the probiotic and starter cultures. Materials and Methods: The yogurt’s gross composition, syneresis, water-holding capacity (WHC), viscosity, sensorial properties, and probiotic and starter cell stability were analyzed. The Lactobacillus delbrueckii subsp. bulgaricus M240-5 and Streptococcus thermophilus M140-2 were employed as yogurt starter bacteria, and Lactobacillus acidophilus LA-5 as probiotic culture. The synbiotic yogurt was formulated with 5% sucrose and 0.7% artificial vanilla flavor. Results: The findings showed that when prebiotic ingredients were added to synbiotic yogurt, it had a significant impact on its sensory qualities, WHC, syneresis, and viscosity when compared to plain yogurt samples. The prebiotics did not affect the pH and titratable acidity of the yogurt sam¬ples. Additionally, the prebiotic supplementation did not influence the protein and fat content of synbiotic yogurt (p < 0.05). Prebiotics had an impact on the probiotic cell viability and total viable count (p < 0.05) compared to the plain sample, the 2.5% β-glucan, 1.5% and 2.5% Hi-maize sam¬ples had the highest mean viability (8.95 Log CFU/ml). The starter culture ratio remained stable in response to the prebiotic levels. Conclusion: In summary, the production of synbiotic yogurts supplemented with Hi-maize and β-glucan at 1.5% and 2.5%, respectively, is highly advised because these supplementations pro¬vide yogurt with acceptable syneresis, viscosity, WHC, and sensory attributes.

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Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity

Cited by 79 publications

References 92 publications

Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product

Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product

Optimization of Mixing Parameters on Techno-Functional Properties of Fenugreek Gum-Soy Protein Isolate Dispersion

Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt

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