Rheological Evaluation of Some Commercial Xylanases

Ognean, Mihai; Ognean, Claudia Felicia; Darie, Neli

doi:10.15835/buasvmcn-agr:6586

Cited by 3 publications

(3 citation statements)

References 10 publications

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“…The increase in the WAC of formulations with acacia gum might be due to the ability of gum to absorb water in its interrelated network and interaction with starch granules. These results were attributed to structural modi cations resulting from the assimilation of gum to allow additional absorption of water through hydrogen bonding (Ognean et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

Implication of acacia gum for cereal-legume-millet-based composite flour: Nutritional and functional attributes and biological activity

Vaduguru,

Puttananjaiah

2024

Preprint

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This study evaluated the nutritional and functional properties, bioactive compounds and scavenging activities of composite flour (rice, ragi, cowpea and black gram) formulations with and without acacia gum. Bioactive components such as total phenolic content, total flavonoid content and antioxidant activity were also analyzed. The protein and ash contents were greater in F3-AG, at 15.47 ± 0.76% and 2.69 ± 0.25%, respectively. F2-AG had the highest WAC (%) of 135.74 ± 1.80, followed by F3-AG with 119.19 ± 1.01. F2 + AG had the highest oil absorption capacity (66.71 ± 0.82%), followed by F1 + AG (65.90 + 1.20%). The foam capacity of the different flour formulations ranged from 11.47 to 15.20%. The FC of F3 + AG (15.20%) was found to be high among the other formulations. FS was most common in F2-AG (88.55%), followed by F2 + AG (80.58%). The highest EA was observed for F1 + AG (42.05%), followed by F2 + AG (40.58%). The highest ES was observed for F2 + AG (59.18%), followed by F3 + AG (50.18%). PAC was greater in the composite flour (6.40–6.70 mg/g) than in the individual flours (0.47–5.49 mg/g). Compared with those in the F1-AG and F2 + AG groups, the protein content in the S1-AG and S2 + AG groups was increased. The main objective of this study was to enhance the nutritional quality and functional properties of the product prepared from composite flour. The results also suggested that blending cereals and pulse flour could enhance the functional properties and bioactive components of composite flours.

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Section: Discussionmentioning

confidence: 99%

Implication of acacia gum for cereal-legume-millet-based composite flour: Nutritional and functional attributes and biological activity

Vaduguru,

Puttananjaiah

2024

Preprint

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“…It is important to know the properties of the fat replacer, as well as the way it affects the properties of the food product in which it is used because the same fat replacer can be suitable for one type of product, but adversely affect the properties of another [13,14]. In order to imitate the physical and functional characteristics of fat, the manipulation of rheological properties plays a key role in the application of a suitable fat replacer [1].…”

Section: Introductionmentioning

confidence: 99%

Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives

et al. 2023

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In addition to the fact that the “ideal” fat mimetic should have all functional characteristics of fat, it is preferable to be from natural sources. Dietary fibers from different natural sources have large potential for fat mimetic roles in low-energy food products. This work observes the functional characteristics of wheat-fiber-based fat mimetics (microstructure, rheological and textural properties), as well as the influence of addition of small molecules of additives, which are usually necessary during the production of food products. Different concentrations of fat mimetics were analyzed (from 1–10% of fibers) alone and also in combination with a mixture of additives (sodium ascorbate, trisodium citrate and sodium acetate). The concentration of hydrated wheat fibers above 3% formed viscoelastic gel structures with an antithixotropic type of Newtonian flow, with a domination of elastic properties (G′) and ability for partial recover. Firmness and consistency were also stable at higher fiber concentration (5–10%). Thus, these fat mimetics have high ability to imitate fat functional properties and to provide the role of continuous phase in food systems. The application of food additives significantly reduced all observed properties of wheat fibers’ fat mimetics by disturbing the proper hydration process during gel formation and crosslinking of the three-dimensional structure of fat mimetics.

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“…Reducing the fat content and energy value of food products normally involves the application of fat mimetics. The "ideal" fat mimetic should have all of the functional characteristics of lipids, as well as a significantly lower energy value, preferably 0 kcal/g [1][2][3][4]. Fat mimetics can be based on proteins and carbohydrates that have been chemically or physically modified with the aim of performing the role of fat in food products.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects

et al. 2023

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Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G′ was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics.

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Rheological Evaluation of Some Commercial Xylanases

Cited by 3 publications

References 10 publications

Implication of acacia gum for cereal-legume-millet-based composite flour: Nutritional and functional attributes and biological activity

Implication of acacia gum for cereal-legume-millet-based composite flour: Nutritional and functional attributes and biological activity

Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives

The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects

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