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Kaur M, Sandhu KS, Kaur J. Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour. J Food Sci Technol. 2011;50(4):809-14doi: 10.1007/s13197-011-0402-4.
Kaur, M., Sandhu, K. S., & Kaur, J. (2013). Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour. Journal of food science and technology, 50(4), 809-14. https://doi.org/10.1007/s13197-011-0402-4
Kaur, Maninder, et al. "Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour." Journal of food science and technology vol. 50,4 (2013): 809-14. doi: https://doi.org/10.1007/s13197-011-0402-4
Kaur M, Sandhu KS, Kaur J. Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour. J Food Sci Technol. 2013 Aug;50(4):809-14. doi: 10.1007/s13197-011-0402-4. Epub 2011 May 28. PMID: 24425986; PMCID: PMC3671050.
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J Food Sci Technol. 2013 Aug;50(4):809-14. doi: 10.1007/s13197-011-0402-4. Epub 2011 May 28.

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour.

Journal of food science and technology

Maninder Kaur, Kawaljit Singh Sandhu, Jasmeen Kaur

Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
  2. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, 125055 India.

PMID: 24425986 PMCID: PMC3671050 DOI: 10.1007/s13197-011-0402-4

Abstract

Effects of addition of different levels of gums (xanthan, carboxymethylcellulose and locust bean gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P < 0.05) from rice and potato flours with respect to its highest protein, ash and fat contents. The results of RVA analysis indicated that pasting properties of flour/gum mixtures were dependent upon the concentration and type of the gums. Peak, breakdown and final viscosity increased with increase in gum concentration in the flour/gum mixture, but the effect was more pronounced for rice and potato flour than for TKP which showed much lower viscosity responses to all of the gums. Among the three gums studied, the increase in viscosity was significantly higher with addition of locust bean gum followed by xanthan while the lowest was observed with carboxymethylcellulose.

Keywords: CMC; Locust bean gum; Pasting; Tamarind kernel; Xanthan

References

  1. Crit Rev Food Sci Nutr. 2008 Jan;48(1):1-20 - PubMed
  2. J Food Sci Technol. 2010 Mar;47(2):240-2 - PubMed
  3. J Food Sci Technol. 2010 Jun;47(3):273-8 - PubMed

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