Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2012 , Volume 22 , Number 2; Page(s) 113 To 122.
 
Paper: 

USING IRANIAN LOCUST BEAN GUM TO PRODUCE KETCHUP SAUCE IN COMPARISON WITH COMMERCIAL LOCUST BEAN GUM AND TRAGACANTH GUM

 
 
Author(s):  DARABZADEH N., FARAHNAKY A.*, MAJZOOBI M., MESBAHI GH.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, UNIVERSITY OF SHIRAZ, SHIRAZ, IRAN
 
Abstract: 

Iranian locust bean gum (LBG) was extracted and used in the formulation of ketchup sauce and its effects on different properties of the produced sauces were evaluated. Four different formulations were produced, control was without any gum, and the other three samples were produced with Iranian LBG, commercial LBG or tragacanth gum and their functional properties were compared in terms of rheological properties, consistency, syneresis and color. The results showed that Iranian LBG improved rheological properties and consistency and reduced the syneresis of the ketchup samples compared to the control without gum. In some cases the Iranian LBG acted better than the commercial LBG and therefore more research is recommended for improving its functional properties and using of it in food materials.

 
Keyword(s): IRANIAN LOCAL LOCUST BEAN GUM, TRAGACANTH, KETCHUP SAUCE, RHEOLOGY
 
References: 
  • ندارد
 
  Persian Abstract Yearly Visit 78
 
Latest on Blog
Enter SID Blog