EFFECT OF THE ADDITION OF GELLAN, TRAGACANTH AND HIGH-METHOXYL PECTIN ON THE STABILIZATION OF DOOGH

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KARAMOOZ N.; MOHAMADI SANI A.; RASHIDI H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:52 Page(s): 91-99

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Title

EFFECT OF THE ADDITION OF GELLAN, TRAGACANTH AND HIGH-METHOXYL PECTIN ON THE STABILIZATION OF DOOGH

Author(s)

KARAMOOZ N. | MOHAMADI SANI A. | RASHIDI H. | Issue Writer Certificate

Keywords

DOOGHQ1

HYDROCOLLOIDSQ2

RHEOLOGICAL PROPERTIESQ2

ZETA POTENTIALQ1

ACTIVATION ENERGY.Q2

Abstract

The use of hydrocolloid is a method for suspension stabilization and solid particle suspending in drinks. In this study, the effects of adding three different HYDROCOLLOIDS including gellan, tragacanth and high-methoxy pectin at three levels: 0.02, 0.05 and 0.08 of the binary combination on the stability, RHEOLOGICAL PROPERTIES, ZETA POTENTIAL and the ACTIVATION ENERGY.were examined. The results showed that the addition of all HYDROCOLLOIDS increased the stability and prevented the serum separation and also precipitation of protein. All the treatment prevented the serum separation significantly (p<0.05). The least serum separation and the best sensory properties were gained by the formulations containing 0.02-0.08% (pectin-tragacanth) and 0.02-0.08% (tragacanth-gellan), respectively. Power law was the suitable mathematical model to predict the flow behavior of stabilized DOOGH. ZETA POTENTIAL and ACTIVATION ENERGY.were determined in the range of 9.10 to -16.6 mV and 9.37 to 18.34 kJ/ mol, respectively.

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APA: Copy

KARAMOOZ, N., MOHAMADI SANI, A., & RASHIDI, H.. (2016). EFFECT OF THE ADDITION OF GELLAN, TRAGACANTH AND HIGH-METHOXYL PECTIN ON THE STABILIZATION OF DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(52), 91-99. SID. https://sid.ir/paper/72461/en

Vancouver: Copy

KARAMOOZ N., MOHAMADI SANI A., RASHIDI H.. EFFECT OF THE ADDITION OF GELLAN, TRAGACANTH AND HIGH-METHOXYL PECTIN ON THE STABILIZATION OF DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(52):91-99. Available from: https://sid.ir/paper/72461/en

IEEE: Copy

N. KARAMOOZ, A. MOHAMADI SANI, and H. RASHIDI, “EFFECT OF THE ADDITION OF GELLAN, TRAGACANTH AND HIGH-METHOXYL PECTIN ON THE STABILIZATION OF DOOGH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 52, pp. 91–99, 2016, [Online]. Available: https://sid.ir/paper/72461/en

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