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

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

Omprakash H. Nautiyal

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引用次数: 1

摘要

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

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

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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International Journal of Food Science and Nutrition Engineering

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