Effect of Galactomannans and Low Esterified Pectin Combinations on Fruit Preparation Synersis, Rheology and Stability on Storage

International Journal of Food Science and Nutrition Engineering Pub Date : 2012-08-31 DOI:10.5923/J.FOOD.20120202.02

Omprakash H. Nautiyal

引用次数: 1

Abstract

The objective of the study was to evaluate the fruit preparation syneresis, rheology and stability of the various blends of galactomannans. Percent composition of low estreified pectin (0.3%), semi refined cassia gum (0.50%) guar gum (0.50%), locust bean gum (0.50%) by w/v were changed keeping the sugar consistent. Fruit preparations were heated at 40 o C

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半乳甘露聚糖和低酯化果胶组合对果实制备、协同作用、流变学和贮藏稳定性的影响

本研究的目的是评价半乳甘露聚糖的各种混合物的果实制备、增效、流变性和稳定性。改变低酯化果胶(0.3%)、半精制决明子胶(0.50%)、瓜尔胶(0.50%)、刺槐豆胶(0.50%)的w/v百分比组成，保持糖的一致性。水果制剂在40℃下加热

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science and Nutrition Engineering

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