Articles
Guar Comparative Characteristics and Prospects of Their Use for Sauces Gelation
Authors:
Maria A. Mukhanova, Olesia S. Iakubova, Adelya A. Bekesheva, Nailya R. Aizatulina
Abstract:
The article presents a results comparison of the rheological and organoleptic characteristics study of industrial gums samples – xanthan, guar, carob and tare gums in order to determine the most promising thickener from gum for making sauces. The researchers used standard methods of testing and data processing, and modern technological and analytical equipment. The rheological and organoleptic characteristics study of industrial gums samples showed the rationality of using tare gum and guar gum in a concentration of 1 % as a structure-forming agent in food systems relevant to sauces. If there is sugar and citric acid in the dishes, it is possible to reduce the thickener content in them to 0.7–0.8 %. A man determined the rational indicators of the solutions spreadability for tare and guar gum– 50 mm and 47 mm, correspondingly. Xanthan and guar gums without food additives obtained the highest viscosity value– 340 and 271 units, accordingly. The authors proved experimentally that the introduction of food additives of sugar and citric acid in concentrations of 10 % and 0.1 % led to an increase in viscosity and spreadability. They stated the guar gum to be the most reactive against sugar and citric acid, when they are added the viscosity increased for more than 10 %. A man run the organoleptic analysis of xanthan, guar, tare and carob gum by a descriptor-profile method. The researchers determined rational sensory characteristics for samples of tare and guar gum.
Keywords:
thickeners; structure-forming agents; gums; consistency; rheological characteristics; sauces
For citation:
Maria A. Mukhanova, Olesia S. Iakubova, Adelya A. Bekesheva, Nailya R. Aizatulina. Guar Comparative Characteristics and Prospects of Their Use for Sauces Gelation. Индустрия питания|Food Industry. 2021. Vol. 6, No. 3. Pp. 58–68. DOI: 10.29141/2500-1922- 2021-6-3-7
