Xanthan
Mostrando 1-12 de 114 artigos, teses e dissertações.
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1. Physical and sensory characteristics of salty cereal bar with different binding agents
Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. T
Food Sci. Technol. Publicado em: 2021-06
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2. Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes
Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic
Food Sci. Technol. Publicado em: 2021-03
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3. Defatted chia flour improves gluten-free bread nutritional aspects: a model approach
Abstract The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased nutritional aspects and sensorially accepted. A Central Composite Rotatable Design (CCRD) 23 was emplo
Food Sci. Technol. Publicado em: 2020-06
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4. The effects of xanthan gum on equine sperm quality during cooling storage
RESUMO Esse estudo foi desenvolvido para avaliar os possíveis benefícios de acrescentar xanthan gum a um extensor padrão através de analises in vitro de qualidade de esperma. Semen foi coletado quatro vezes de cinco garanhões diferentes (n = 20 amostras) e submetido a armazenamen to resfriado em diferentes condições: controle (apenas extensor padrão)
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2019-02
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5. Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids
Abstract The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten-free bread was made from a mixture of corn, rice and Prosopis nigra flours. To achieve better technological characteristics, xanthan gum and whey concentrate
Food Sci. Technol. Publicado em: 04/10/2018
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6. Improvement of quality and shelf-life of Sübye, a traditional beverage of Turkey
Abstract Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein
Food Sci. Technol. Publicado em: 22/03/2018
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7. Stabilization of guava nectar with hydrocolloids and pectinases
Abstract The aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidity and soluble solids of the nectars. During storage, it was observed that nectars with pectinase showed decr
Polímeros. Publicado em: 15/03/2018
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8. Rheological Characterization of Bentonite Dispersions with Xanthan for Oil Well Drilling Fluids
Shear tests using a coaxial cylinders viscometer were performed in order to determine the rheological and thixotropic properties of xanthan gum dispersions with sodium bentonite in the presence of high salt concentrations of sodium and calcium chlorides. The dispersions rheology with different temperatures and concentrations of NaCl, CaCl2 and xanthan gum we
Mat. Res.. Publicado em: 05/06/2017
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9. Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying
Abstract Red beets is rich in phenolic acids and has high antioxidant capacity, and can be used to produce a natural dye. This study evaluated the effect of pH (3 to 6) on the stability of red beet extract microcapsules, dried by freeze drying and spray drying and stored at room temperature. The microcapsules were produced using a combination of maltodextrin
Food Sci. Technol. Publicado em: 15/05/2017
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10. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfacta
Food Sci. Technol. Publicado em: 01/12/2016
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11. Evaluation of the Use of a Reflux System for Sample Preparation of Xanthan Gum and Subsequent Determination of Ca, Cu, K, Mg, Na and Zn by Atomic Spectrometry Techniques
The aim of this study was to evaluate the performance of a reflux system adapted in the digestion tubes in sample preparation of xanthan gum for subsequent determination of Ca, Cu, K, Mg, Na and Zn by using spectrometric techniques. Through the proposed method, the samples were digested with HNO3 for 3 h in a digester block at 220 °C. The accuracy of the me
J. Braz. Chem. Soc.. Publicado em: 2016-05
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12. Structure of xanthan gum and cell ultrastructure at different times of alkali stress
Abstract The effect of alkali stress on the yield, viscosity, gum structure, and cell ultrastructure of xanthan gum was evaluated at the end of fermentation process of xanthan production by Xanthomonas campestris pv. manihotis 280-95. Although greater xanthan production was observed after a 24 h-alkali stress process, a lower viscosity was observed when comp
Braz. J. Microbiol.. Publicado em: 2016-03