کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1187507 | 963467 | 2007 | 6 صفحه PDF | دانلود رایگان |
Gellan gum, a high molecular weight anionic linear polysaccharide produced by pure culture fermentation from Sphingomonas paucimobilis ATCC 31461 is used in a variety of food applications that are based on its unique gelling profile. The present work reports on the effective use of gellan gum on the oil uptake of a traditional Indian deep-fat fried product, sev that is based on chickpea flour. The effect of addition of gellan gum at 0.25–0.75% (w/w) (based on chickpea flour) on the dough texture, and that of the sev prepared was also evaluated using TA.XT2i Texture Analyzer. Addition of gellan gum at 0.25% (w/w) markedly reduced the oil content in the sev from 37.02% in the control to 27.91%. The reduction in oil content beyond 0.25% gellan gum addition was not significant (P = 0.05). Furthermore, while addition of gellan gum significantly altered the texture of dough, it did not significantly affect the texture of sev (P = 0.05). Addition of 0.25% gellan gum in combination with sodium alginate (0.25–1.00%), carboxymethylcellulose (0.25–1.00%) or soy protein isolate (2.5–10.0%) did not affect oil uptake significantly (P = 0.05) as compared to that prepared by the addition of 0.25% gellan gum alone.
Journal: Food Chemistry - Volume 104, Issue 4, 2007, Pages 1472–1477