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Effects Of Polysaccharide And Protein Incorporation On The Physicochemical Properties Of Gelatin Based Gummy Confections
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Book Synopsis Effects of Polysaccharide and Protein Incorporation on the Physicochemical Properties of Gelatin-based 'gummy' Confections by : Kathryn E. Henry
Download or read book Effects of Polysaccharide and Protein Incorporation on the Physicochemical Properties of Gelatin-based 'gummy' Confections written by Kathryn E. Henry and published by . This book was released on 2016 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effects of Soy Protein Isolate Addition on the Physico-chemical Properties of Gummi Confections by : Alexander Martin Siegwein
Download or read book The Effects of Soy Protein Isolate Addition on the Physico-chemical Properties of Gummi Confections written by Alexander Martin Siegwein and published by . This book was released on 2010 with total page 99 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The effects of soy protein isolate incorporation on the physico-chemical properties of starch-based gummi confections were investigated using thermal and rheological analyses, as well as supportive sensory and spectroscopy studies. The overall objectives of this study were to characterize the textural and rheological changes upon varying levels of soy addition to starch confections and consequent changes to quality parameters and second to assess the impact of incorporation of soy protein isolate on storage stability. Texture profile analysis was conducted to simulate mastication and to quantify, along with a hedonic sensory panel, the effects on gummi acceptability as a function of texture. Increasing levels of soy protein yielded samples that were progressively less firm and cohesive, caused either by starch network dilution and/or disruption. The softening effect of soy protein was observed throughout storage. Addition of soy protein improved the texture acceptability, presumably by decreasing perceived shortness, a texture defect associated with overly-firm gelled confections. Rheometric analyses were conducted to determine the relationship between gummi viscoelastic properties and the applied stress and rate thereof. Addition of soy protein was found to progressively decrease the yield stress to suppress yield stress increase at each storage interval. The viscoelastic crossover frequency, an indicator of stability, was also found to decrease as soy protein concentration increased and to have a lower rate of increase during storage. Water-dependent interactions were characterized as they relate to soy concentration and storage time. Thermogravimetric analysis results indicated that the primary water population was more easily removed in high-soy protein formulations. Additionally, as storage time increased, soy protein maintained relative homogeneity of the primary water population and removal of water required lower temperatures with the soy formulation, indicating less entrapment of water throughout the storage period studied. Results from differential scanning calorimetry did not indicate a significant shift in the glass transition temperature as soy concentration increased, likely due to the low concentration of plasticizing water. Neither gummi system exhibited distinct endotherms associated with starch melting regardless of treatment; soy protein inclusion did not prevent complete starch gelatinization during the confection process, as evidenced by the lack of the typical starch melting endotherm. However, the addition of soy protein was able to prevent an increase in the Tg of the gummi confections, perhaps by interfering with starch re-association. The changes in monomeric anthocyanin quantity, expressed as units of cyanidin 3-glucoside, which occurred as a result of confection processing were also analyzed using ultraviolet spectroscopy. The soy gummi confections yielded higher anthocyanin recovery, perhaps due to the greater heat dissipation caused by a lower cooking viscosity. Hedonic sensory analysis showed that addition of soy protein improved acceptance for texture and flavor. The mechanism of improvement is thought to be related to the decreased shortness of the product which augments mouth-feel and flavor release. All results indicate that soy protein has potential as a processing aide in gelled confections by modulating physical properties: decreasing gel rigidity, improving sensory characteristics, improving natural pigment recovery, and homogenizing water populations.
Book Synopsis Effect of Selected Polysaccharides on Physical Properties of Fish Gelatin-based Edible Film by : Elham Mohammad Zadeh
Download or read book Effect of Selected Polysaccharides on Physical Properties of Fish Gelatin-based Edible Film written by Elham Mohammad Zadeh and published by . This book was released on 2011 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Segregative Interactions in Protein-polysaccharide Mixtures by : Jennifer Catherine Harrington
Download or read book Segregative Interactions in Protein-polysaccharide Mixtures written by Jennifer Catherine Harrington and published by . This book was released on 2007 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food products are complex multi-component systems that may contain mixtures of proteins and polysaccharides, either as inherent components of the foods, or added by manufacturers as stabilisers, thickeners or gelling agents. These biopolymers are largely responsible for the physicochemical properties of foodstuffs. Understanding the mechanisms of interaction between protein and polysaccharide components of foods is important as the overall textural properties of the product are greatly affected by the nature and strength of these interactions. Previous studies have shown that conformationally-disordered soluble polysaccharides cause large enhancements in self-association of certain other gelling biopolymers in systems which remain single phase on mixing. Part of the present work was to investigate the effect of various polysaccharides, including dextran, galactomannans, konjac glucomannan, inulin, gum arabic, carboxymethylcellulose and hydroxypropylmethylcellulose, on the gel strength and order{u2013}disorder transition of the fibrous protein, gelatin. However, incorporation of the polysaccharides chosen caused no significant effect on gel strength or conformational ordering of gelatin. Unusual phase separation behaviour was exhibited by mixtures of gelatin with galactomannans and, particularly, with konjac glucomannan. The konjac glucomannan component of the mixture formed a single gel-like lump which remained suspended in the surrounding gelatin phase, neither rising nor sinking. However, despite its gel-like appearance, rheological characterisation of the {u2018}lump{u2019} showed that it had the properties of a concentrated polymer solution. The behaviour of mixtures of whey protein isolate (WPI) and {uF06B}-carrageenan was studied in the presence of calcium. Addition of non-gelled WPI promoted earlier gelation and conformational ordering of {uF06B}-carrageenan but resulted in weaker gels due to calcium binding by the WPI. The presence of {uF06B}-carrageenan caused earlier gelation and aggregation of WPI. Low concentrations of added carrageenan increased gel strength while higher concentrations resulted in weaker networks. These effects were attributed to segregative interactions between the two polymers.
Book Synopsis Confectionery Science and Technology by : Richard W. Hartel
Download or read book Confectionery Science and Technology written by Richard W. Hartel and published by Springer. This book was released on 2017-10-09 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Book Synopsis Sweeteners and Sugar Alternatives in Food Technology by : Helen Mitchell
Download or read book Sweeteners and Sugar Alternatives in Food Technology written by Helen Mitchell and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugar replacement in food and beverage manufacture no longer hasjust an economic benefit. The use of ingredients to improve thenutritional status of a food product is now one of the majordriving forces in new product development. It is thereforeimportant, as options for sugar replacement continue to increase,that expert knowledge and information in this area is readilyavailable. Sweeteners and Sugar Alternatives in Food Technologyprovides the information required for sweetening and functionalsolutions, enabling manufacturers to produce processed foods thatnot only taste and perform as well as sugar-based products, butalso offer consumer benefits such as calorie reduction, dentalhealth benefits, digestive health benefits and improvements in longterm disease risk through strategies such as dietary glycaemiccontrol. Part I of this comprehensive book addresses these healthand nutritional considerations. Part II covers non-nutritive,high-intensity sweeteners, providing insights into blendingopportunities for qualitative and quantitative sweetnessimprovement as well as exhaustive application opportunities. PartIII deals with reduced calorie bulk sweeteners, which offer bulkwith fewer calories than sugar, and includes both the commerciallysuccessful polyols as well as tagatose, an emerging functional bulksweetener. Part IV looks at the less well-established sweetenersthat do not conform in all respects to what may be considered to bestandard sweetening properties. Finally, Part V examines bulkingagents and multifunctional ingredients. Summary tables at the endof each section provide valuable, concentrated data on each of thesweeteners covered. The book is directed at food scientists andtechnologists as well as ingredients suppliers.
Book Synopsis Cellulose and Cellulose Derivatives in the Food Industry by : Tanja Wuestenberg
Download or read book Cellulose and Cellulose Derivatives in the Food Industry written by Tanja Wuestenberg and published by John Wiley & Sons. This book was released on 2014-07-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.
Book Synopsis Handbook of Hydrocolloids by : Glyn O. Phillips
Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
Book Synopsis Advances In Food Colloids by : E. Dickinson
Download or read book Advances In Food Colloids written by E. Dickinson and published by Springer Science & Business Media. This book was released on 1995 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9251098603 Total Pages :244 pages Book Rating :4.2/5 (51 download)
Book Synopsis Crop ecology, cultivation and uses of cactus pear by : Food and Agriculture Organization of the United Nations
Download or read book Crop ecology, cultivation and uses of cactus pear written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2018-06-05 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cactus plants are precious natural resources that provide nutritious food for people and livestock, especially in dryland areas. Originally published in 1995, this extensively revised edition provides fresh insights into the cactus plant’s genetic resources, physiological traits, soil preferences and vulnerability to pests. It provides invaluable guidance on managing the resource to support food security and offers tips on how to exploit the plant’s culinary qualities.
Book Synopsis Food Hydrocolloids by : K. Nishinari
Download or read book Food Hydrocolloids written by K. Nishinari and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.
Book Synopsis Thickening and Gelling Agents for Food by : A. Imeson
Download or read book Thickening and Gelling Agents for Food written by A. Imeson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.
Book Synopsis Flavor Release by : Deborah D. Roberts
Download or read book Flavor Release written by Deborah D. Roberts and published by . This book was released on 2000 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.
Book Synopsis Physical Techniques For The Study Of Food Biopolymers by : S.B. Ross-Murphy
Download or read book Physical Techniques For The Study Of Food Biopolymers written by S.B. Ross-Murphy and published by Springer Science & Business Media. This book was released on 1994 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chiroptical methods, x-ray scattering and diffraction, light scattering, birefringent techniques, electron microscopy, rheological methods, surface force measurements.
Book Synopsis Leung's Encyclopedia of Common Natural Ingredients by : Ikhlas A. Khan
Download or read book Leung's Encyclopedia of Common Natural Ingredients written by Ikhlas A. Khan and published by John Wiley & Sons. This book was released on 2011-09-21 with total page 1079 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third edition of the unparalleled reference on natural ingredients and their commercial use This new Third Edition of Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics arrives in the wake of the huge wave of interest in dietary supplements and herbal medicine resulting from both trends in health and the Dietary Supplement and Health Education Act of 1994 (DSHEA). This fully updated and revised text includes the most recent research findings on a wide variety of ingredients, giving readers a single source for understanding and working with natural ingredients. The Encyclopedia continues the successful format for entries listed in earlier editions (consisting of source, description, chemical composition, pharmacology, uses, commercial preparations, regulatory status, and references). The text also features an easily accessible alphabetical presentation of the entries according to common names, with the index cross-referencing entries according to scientific names. This Third Edition also features: More than 50 percent more information than the Second Edition, reflecting the greatly increased research activity in recent years A new section on traditional Indian medicine, with information on nine commonly used herbs More than 6,500 references Two new appendices explaining and illustrating the botanical terminology frequently encountered in the text A revised and expanded index Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics, Third Edition will continue to provide a comprehensive compilation of the existing literature and prominent findings on natural ingredients to readers with an interest in medicine, nutrition, and cosmetics.
Book Synopsis Food Processing Technology by : P.J. Fellows
Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Book Synopsis Hydrogels Based on Natural Polymers by : Yu Chen
Download or read book Hydrogels Based on Natural Polymers written by Yu Chen and published by Elsevier. This book was released on 2019-10-23 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrogels Based on Natural Polymers presents the latest research on natural polymer-based hydrogels, covering fundamentals, preparation methods, synthetic pathways, advanced properties, major application areas, and novel characterization techniques. The advantages and disadvantages of each natural polymer-based hydrogel are also discussed, enabling preparation tactics for specific properties and applications. Sections cover fundamentals, development, characteristics, structures and properties. Additional chapters cover presentation methods and properties based on natural polymers, including physical and chemical properties, stimuli-responsive properties, self-healing properties, and biological properties. The final section presents major applications areas, including the biomedical field, agriculture, water treatments, and the food industry. This is a highly valuable resource for academic researchers, scientists and advanced students working with hydrogels and natural polymers, as well as across the fields of polymer science, polymer chemistry, plastics engineering, biopolymers and biomaterials. The detailed information will also be of great interest to scientists and R&D professionals, product designers, technicians and engineers across industries. Provides systematic coverage of all aspects of hydrogels based on natural polymers, including fundamentals, preparation methods, properties and characterization Offers a balanced assessment of the specific properties and possibilities offered by different natural polymer-based hydrogels, drawing on innovative research Examines cutting-edge applications across biomedicine, agriculture, water treatments, and the food industry
