scholarly journals The use of potato starch/xanthan gum combinations as a thickening agent in the formulation of tomato ketchup

2020 ◽  
Vol 18 (1) ◽  
pp. 401-408
Author(s):  
Xuran Cai ◽  
Xianfeng Du ◽  
Guilan Zhu ◽  
Zhihua Cai ◽  
Chuan Cao
Keyword(s):  
Xanthan Gum ◽  
Potato Starch ◽  
Thickening Agent ◽  
Tomato Ketchup

Late Onset Necrotizing Enterocolitis in Infants following Use of a Xanthan Gum-Containing Thickening Agent

2012 ◽  
Vol 161 (2) ◽  
pp. 354-356 ◽  
Author(s):  
Jennifer Beal ◽  
Benson Silverman ◽  
Jodeanne Bellant ◽  
Thomas E. Young ◽  
Karl Klontz
Keyword(s):  
Necrotizing Enterocolitis ◽  
Xanthan Gum ◽  
Late Onset ◽  
Thickening Agent

scholarly journals Appropriate usage of food thickening agents to prevent non-disintegration of magnesium oxide tablets

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Taisuke Matsuo ◽  
Airi Sato ◽  
Kenzo Kudo ◽  
Yasuyuki Sadzuka ◽  
Takashi Tomita
Keyword(s):  
Elderly Patients ◽  
Magnesium Oxide ◽  
Xanthan Gum ◽  
Moisture Absorption ◽  
Guar Gum ◽  
The Body ◽  
Significant Delay ◽  
Thickening Agent ◽  
Short Time ◽  
Thickening Agents

Abstract Food thickening agents are used to aid the administration of medicine to elderly patients with dysphagia. Magnesium oxide tablets are sometimes administered with food thickening agents. Non-disintegration and disintegration delay of these tablets in the body are problems associated with food thickening agent use. However, the appropriate usage of food thickening agents for administering tablets is not established. Here, the reasons for the non-disintegration of magnesium oxide tablets administered with food thickeners and appropriate usage of food thickeners were examined using a disintegration test of newly opened and moisture-absorbed magnesium oxide tablets. Immersion of magnesium oxide tablets for 10 and 30 min in xanthan and guar gum-based food thickening agents caused disintegration delay and non-disintegration in the first fluid (pH 1.2). However, tablets immersed for 1 min quickly disintegrated. The disintegration of xanthan gum-based food thickening agents was faster than guar gum-based food thickening agents. Moisture absorption by magnesium oxide tablets caused a significant delay in their disintegration in water. The tablets that absorbed moisture disintegrated within 1 min in the first fluid, even when immersed in food thickening agents for a short time. Overall, a short immersion of magnesium oxide tablets in food thickening agents can avoid non-disintegration.

scholarly journals Binary mixtures of two anionic polysaccharides simulating the rheological properties of oxidised starch

2017 ◽  
Vol 31 (1) ◽  
pp. 117-128
Author(s):  
Marek Sikora ◽  
Anna Dobosz ◽  
Greta Adamczyk ◽  
Magdalena Krystyjan ◽  
Stanisław Kowalski ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Xanthan Gum ◽  
Binary Systems ◽  
Potato Starch ◽  
Hysteresis Loops ◽  
Chemical Reagents ◽  
Structural Recovery ◽  
Anionic Polysaccharides ◽  
Modified Starches ◽  
Constant Shear Rate

Abstract Modifications of starches are carried out to improve their industrial usefulness. However, the consumers prefer natural products. For this reason, various methods of starch properties modification are applied to replace those requiring the use of chemical reagents. The aim of this study was to determine whether it is possible to use binary pastes, containing normal potato starch and xanthan gum, as substitutes of chemically modified starches (with oxidised starch E 1404 pastes as an example). Flow curves with hysteresis loops, apparent viscosity at constant shear rate of 50 s−1 and in-shear structural recovery test with pre-shearing were applied to study the rheological properties of the pastes. It was found that two anionic hydrocolloids, potato starch and xanthan gum, can form binary systems with thickening properties, provided that their proportions are adequately adjusted. Some of the binary pastes under investigation exhibited rheological properties resembling pastes of starch oxidised with hypochlorite (E 1404). The way of tailoring the binary pastes properties is presented.

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

2014 ◽  
Vol 10 (4) ◽  
pp. 737-746 ◽  
Author(s):  
Önder Yildiz ◽  
Ismail Sait Dogan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Potato Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Chestnut Flour

Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

Caramel sauces thickened with combinations of potato starch and xanthan gum

2012 ◽  
Vol 112 (1-2) ◽  
pp. 22-28 ◽  
Author(s):  
Magdalena Krystyjan ◽  
Marek Sikora ◽  
Greta Adamczyk ◽  
Piotr Tomasik
Keyword(s):  
Xanthan Gum ◽  
Potato Starch

Preparation of Jam Pitaya

2013 ◽  
Vol 448-453 ◽  
pp. 1123-1127
Author(s):  
Xiao Li Liu ◽  
Jun Deng
Keyword(s):  
Citric Acid ◽  
Xanthan Gum ◽  
Sweet Taste ◽  
Orthogonal Test ◽  
Raw Material ◽  
Experimental Result ◽  
Process Technology ◽  
White Meat ◽  
Thickening Agent

This article is dealing with the study of the process technology of the pitaya jam with the pitaya with red skin and white meat as raw material. The experimental result showed that the jam has the best liquidity and spreadcability when taking xanthan gum: 5% and the agar: 95% as thickening agent. The best formula of the pitaya jam, through the orthogonal test, is A2B3C1D2, say, the pitaya jam: 40%, sugar: 10%, thickening agent: 0.02%, citric acid: 8%. Using this formula, the pitaya jam will gain such properties as special faint scent, moderate sour-sweet taste and uniform texture.

scholarly journals Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Syed Ali Shahzad ◽  
Shahzad Hussain ◽  
Mohamed S. Alamri ◽  
Abdellatif A. Mohamed ◽  
Ali S. Ahmed ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Flow Behavior ◽  
Textural Properties ◽  
Analysis Data ◽  
Angular Frequency ◽  
Flow Behavior Index ◽  
Cress Seed ◽  
Sweet Potato Starch

Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum. Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them. Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C. Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums. Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan. Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.

scholarly journals Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 15
Author(s):  
Ritva Repo-Carrasco-Valencia ◽  
Julio Vidaurre-Ruiz ◽  
Genny Isabel Luna-Mercado
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Viscosity Index ◽  
Chenopodium Quinoa ◽  
Textural Properties ◽  
Gluten Free ◽  
Lupinus Mutabilis ◽  
Crumb Firmness ◽  
Central Composite

The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.

Sign in / Sign up

Export Citation Format

Share Document