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Jasmeen Kaur - One of the best experts on this subject based on the ideXlab platform.
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pasting properties of tamarind tamarindus indica kernel powder in the presence of xanthan carboxymethylcellulose and Locust Bean Gum in comparison to rice and potato flour
Journal of Food Science and Technology-mysore, 2013Co-Authors: Maninder Kaur, Kawaljit Singh Sandhu, Jasmeen KaurAbstract:Effects of addition of different levels of Gums (xanthan, carboxymethylcellulose and Locust Bean Gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P < 0.05) from rice and potato flours with respect to its highest protein, ash and fat contents. The results of RVA analysis indicated that pasting properties of flour/Gum mixtures were dependent upon the concentration and type of the Gums. Peak, breakdown and final viscosity increased with increase in Gum concentration in the flour/Gum mixture, but the effect was more pronounced for rice and potato flour than for TKP which showed much lower viscosity responses to all of the Gums. Among the three Gums studied, the increase in viscosity was significantly higher with addition of Locust Bean Gum followed by xanthan while the lowest was observed with carboxymethylcellulose.
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Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust Bean Gum in comparison to Rice and Potato flour.
Journal of food science and technology, 2011Co-Authors: Maninder Kaur, Kawaljit Singh Sandhu, Jasmeen KaurAbstract:Effects of addition of different levels of Gums (xanthan, carboxymethylcellulose and Locust Bean Gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P
Maninder Kaur - One of the best experts on this subject based on the ideXlab platform.
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pasting properties of tamarind tamarindus indica kernel powder in the presence of xanthan carboxymethylcellulose and Locust Bean Gum in comparison to rice and potato flour
Journal of Food Science and Technology-mysore, 2013Co-Authors: Maninder Kaur, Kawaljit Singh Sandhu, Jasmeen KaurAbstract:Effects of addition of different levels of Gums (xanthan, carboxymethylcellulose and Locust Bean Gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P < 0.05) from rice and potato flours with respect to its highest protein, ash and fat contents. The results of RVA analysis indicated that pasting properties of flour/Gum mixtures were dependent upon the concentration and type of the Gums. Peak, breakdown and final viscosity increased with increase in Gum concentration in the flour/Gum mixture, but the effect was more pronounced for rice and potato flour than for TKP which showed much lower viscosity responses to all of the Gums. Among the three Gums studied, the increase in viscosity was significantly higher with addition of Locust Bean Gum followed by xanthan while the lowest was observed with carboxymethylcellulose.
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Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust Bean Gum in comparison to Rice and Potato flour.
Journal of food science and technology, 2011Co-Authors: Maninder Kaur, Kawaljit Singh Sandhu, Jasmeen KaurAbstract:Effects of addition of different levels of Gums (xanthan, carboxymethylcellulose and Locust Bean Gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P
Rosiane Lopes Da Cunha - One of the best experts on this subject based on the ideXlab platform.
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Oil in water emulsions stabilized by maillard conjugates of sodium caseinate-Locust Bean Gum
Journal of Dispersion Science and Technology, 2018Co-Authors: Janaina Miranda Barbosa, Fernanda Yumi Ushikubo, Guilherme De Figueiredo Furtado, Rosiane Lopes Da CunhaAbstract:Conjugates composed by sodium caseinate and Locust Bean Gum (LBG) were produced through Maillard reaction in order to enhance their emulsifying properties. The reactions were performed (80 °C/76% r...
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acid gelation of native and heat denatured soy proteins and Locust Bean Gum
International Journal of Food Science and Technology, 2013Co-Authors: F.a. Perrechil, A L M Braga, Rosiane Lopes Da CunhaAbstract:Summary The effects of protein concentration and Locust Bean Gum (LBG) addition on the mechanical properties, microstructure and water holding capacity of acidified soy protein (SPI) gels were studied. The protein was employed in two different states: (i) native and (ii) heat denatured. A slow acidification rate was induced in both systems by applying glucono-δ-lactone (GDL). The results indicated that the gels of native SPI were weaker, less deformable and showed lower water holding capacity than the gels of heat-denatured SPI. The LBG addition led to an increase in the strength and water holding capacity of SPI gels, independent of the protein state (native or denatured). These results indicated that the properties of texture and water holding capacity of the SPI acid gels can be modulated by the process conditions or by the addition of other ingredients, such as polysaccharides.
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Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and Locust Bean Gum addition
Journal of Food Engineering, 2010Co-Authors: F.a. Perrechil, Rosiane Lopes Da CunhaAbstract:The effect of pH, addition of a thickening agent (Locust Bean Gum) or high-pressure homogenization on the stability of oil-in-water emulsions added by sodium caseinate (Na-CN) was evaluated. For this purpose, emulsions were characterized by visual analysis, microstructure and rheological measurements. Most of the systems were not stable, showing phase separation a few minutes after emulsion preparation. However, creaming behavior was largely affected by the pH, homogenization pressure or Locust Bean Gum (LBG) concentration. The most stable systems were obtained for emulsions homogenized at high pressure, containing an increased amount of LBG or with pH values close to the isoelectric point (pI) of sodium caseinate, which was attributed to the size reduction of the droplets, the higher viscosity of continuous phase and the emulsion gelation (elastic network formation), respectively. All the studied mechanisms were efficient to decrease the molecular mobility, which slowed down the phase separation of the emulsions. In addition, the use of sodium caseinate was also essential to stabilize the emulsions, since it promoted the electrostatic repulsive interactions between droplets.
Kawaljit Singh Sandhu - One of the best experts on this subject based on the ideXlab platform.
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pasting properties of tamarind tamarindus indica kernel powder in the presence of xanthan carboxymethylcellulose and Locust Bean Gum in comparison to rice and potato flour
Journal of Food Science and Technology-mysore, 2013Co-Authors: Maninder Kaur, Kawaljit Singh Sandhu, Jasmeen KaurAbstract:Effects of addition of different levels of Gums (xanthan, carboxymethylcellulose and Locust Bean Gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P < 0.05) from rice and potato flours with respect to its highest protein, ash and fat contents. The results of RVA analysis indicated that pasting properties of flour/Gum mixtures were dependent upon the concentration and type of the Gums. Peak, breakdown and final viscosity increased with increase in Gum concentration in the flour/Gum mixture, but the effect was more pronounced for rice and potato flour than for TKP which showed much lower viscosity responses to all of the Gums. Among the three Gums studied, the increase in viscosity was significantly higher with addition of Locust Bean Gum followed by xanthan while the lowest was observed with carboxymethylcellulose.
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Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust Bean Gum in comparison to Rice and Potato flour.
Journal of food science and technology, 2011Co-Authors: Maninder Kaur, Kawaljit Singh Sandhu, Jasmeen KaurAbstract:Effects of addition of different levels of Gums (xanthan, carboxymethylcellulose and Locust Bean Gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P
John R. Mitchell - One of the best experts on this subject based on the ideXlab platform.
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A comparison of the rheological behaviour of crude and refined Locust Bean Gum preparations during thermal processing
Carbohydrate Polymers, 1999Co-Authors: M. Samil Kök, Sandra E. Hill, John R. MitchellAbstract:The behaviour, during thermal processing, of a higher quality analytical-grade (AG) Locust Bean Gum (LBG) was compared with a lower quality technical grade (TG) LBG. The TG material contained a substantial amount of material (40%) of dry weight, which remained insoluble after heating to 70°C. Sugar analysis suggests that this insoluble material contained high levels of arabinose. The TG material showed low viscosity throughout the heating cycle and lower levels of degradation at high temperatures, as evidenced from viscosity measurements. The reason for this could have been that, in these samples, the viscosity is dominated by the non-soluble particulates in the system; however, on removal of particulates further rheological studies, made at comparable galactomannan concentrations, also showed differences between the degradation of the AG and TG LBG. Despite the difference in behaviour through the heating cycle, at equal galactomannan levels, the AG and TG materials had similar viscosities at the end of this cycle. This may explain why, after heat processing, the TG material interacts synergistically with carrageenan in a similar way to AG Locust Bean Gum.
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Xanthan/Locust Bean Gum interactions at room temperature
Carbohydrate Polymers, 1992Co-Authors: Richard O. Mannion, Steven E. Harding, Colin D. Melia, Sandra E. Hill, Gérard Cuvelier, Bernard Launay, John R. MitchellAbstract:Rheological and ultracentrifugation studies have been conducted on heated and unheated mixtures of xanthan with whole Locust Bean Gum, and temperature fractions of the latter possessing different mannose: galactose ratios. The results suggest that xanthan and galactomannans may interact by two distinct mechanisms. One takes place at room temperature, gives weak elastic gels, and has little dependence upon the galactose content of the galactomannan, whilst the second requires significant heating of the polysaccharide mixture, gives stronger gels, and is highly dependent upon galactomannan composition. The results are discussed with reference to existing models proposed for the xanthan/galactomannan interaction. © 1992.
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xanthan Locust Bean Gum interactions at room temperature
Carbohydrate Polymers, 1992Co-Authors: Richard O. Mannion, Colin D. Melia, Sandra E. Hill, Gérard Cuvelier, Bernard Launay, Steven Harding, John R. MitchellAbstract:Abstract Rheological and ultracentrifugation studies have been conducted on heated and unheated mixtures of xanthan with whole Locust Bean Gum, and temperature fractions of the latter possessing different mannose: galactose ratios. The results suggest that xanthan and galactomannans may interact by two distinct mechanisms. One takes place at room temperature, gives weak elastic gels, and has little dependence upon the galactose content of the galactomannan, whilst the second requires significant heating of the polysaccharide mixture, gives stronger gels, and is highly dependent upon galactomannan composition. The results are discussed with reference to existing models proposed for the xanthan/galactomannan interaction.
