Collaborative effect of almond gum and xanthan gum

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.］