Collaborative effect of almond gum and xanthan gum

WANG Sen; XIE Bi-xia; ZHONG Qiu-ping; LI Yi-na

Volume 26 Issue 2

Apr. 2009

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Article Navigation > Journal of Zhejiang A&F University > 2009 > 26(2): 246-251

WANG Sen, XIE Bi-xia, ZHONG Qiu-ping, LI Yi-na. Collaborative effect of almond gum and xanthan gum[J]. Journal of Zhejiang A&F University, 2009, 26(2): 246-251.

Citation:

WANG Sen, XIE Bi-xia, ZHONG Qiu-ping, LI Yi-na. Collaborative effect of almond gum and xanthan gum[J]. Journal of Zhejiang A&F University, 2009, 26(2): 246-251.

Collaborative effect of almond gum and xanthan gum

1.
School of Resources and Environment，Central South University of Forestry and Technology，Changsha 410004， Hunan，China

More Information

Corresponding author: WANG Sen
Publish Date: 2009-04-20

Abstract

Synergistic texture properties and change rules of almond gum and xanthan gum were investigated to determine the flexibility，hardness，bondability，cohesiveness，adhesivity，chewiness，recoverability and brittleness of xanthan gum，which will provide theoretical base for the application of almond gum in functional food production. The texture properties of almond-xanthan gum blends were measured by TA-XT21 texture analyzer to study the collaborative effect and change rules of almond gum and xanthan gum. Results showed that texture property curves of the gum blends had significance difference（P＜0.01） in general with different accession amounts of almond gum. Significant differences（P＜0.05） were found in hardness，the F value of which reached 6.221 75；Extremely significant differences（P＜0.01） were found in bondability，the F value of which reached 12.087 44. The hardness of xanthan gum slightly decreased first，and then fast increased with increase of the amount of almond gum. Generally，the collaborative effect of almond gum and xanthan gum showed diverse change rules. ［Ch，2 fig. 2 ref. 9 ref.］
- food science,
- almond,
- gum,
- texture properties

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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Collaborative effect of almond gum and xanthan gum

1. School of Resources and Environment，Central South University of Forestry and Technology，Changsha 410004， Hunan，China

Corresponding author: WANG Sen

Publish Date: 2009-04-20

Key words:

food science /
almond /
gum /
texture properties

Abstract: Synergistic texture properties and change rules of almond gum and xanthan gum were investigated to determine the flexibility，hardness，bondability，cohesiveness，adhesivity，chewiness，recoverability and brittleness of xanthan gum，which will provide theoretical base for the application of almond gum in functional food production. The texture properties of almond-xanthan gum blends were measured by TA-XT21 texture analyzer to study the collaborative effect and change rules of almond gum and xanthan gum. Results showed that texture property curves of the gum blends had significance difference（P＜0.01） in general with different accession amounts of almond gum. Significant differences（P＜0.05） were found in hardness，the F value of which reached 6.221 75；Extremely significant differences（P＜0.01） were found in bondability，the F value of which reached 12.087 44. The hardness of xanthan gum slightly decreased first，and then fast increased with increase of the amount of almond gum. Generally，the collaborative effect of almond gum and xanthan gum showed diverse change rules. ［Ch，2 fig. 2 ref. 9 ref.］

Collaborative effect of almond gum and xanthan gum

Abstract

References

Proportional views

通讯作者: 陈斌, bchen63@163.com

Related

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