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标题：COMPARING THE IMPACTS OF FENUGREEK{TRIGONELLA FOENUM-GRACUM) GALACTOMANNANTO ARABIC GUM, k-CARRAGEENAN, XANTHAN ANDCARBOXYMETHYL CELLULOSE ON WHEAT FLOURSFUNCTIONAL CHARACTERISTICS
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作者：Mohammed Saleh ; Ziad AbuWaar ; Salah-Eddin Araj 等
期刊名称：Fresenius Environmental Bulletin
印刷版ISSN：1018-4619
出版年度：2020
卷号：29
期号：9A
页码：8472-8479
语种：English
出版社：PSP Publishing
摘要：Functional properties o f Fenugreek (Trigonel-lafoenum-gracum) galactomannan in comparison w ith Arabic gum, Carrageenan, Xanthan and carbox- ymethyl cellulose were studied. The effect o f galactomannan as a replacement o f egg in cupcake was also studied. Results indicated that Fenugreek galactomannan had the highest freeze thaw stability. The increase in Fenugreek galactomannan concentration from 1.0 to 1.5% resulted in a decrease in the syner- esis from 4.77 and 2.92%, respectively compared to 8.8% syneresis,when using 0.5%〇 Fenugreek galactomannan. Fenugreek galactomannan functionality is temperature dependent w ith flow behavior index o f Fenugreek galactomannan treatments changed from 0.91 to 0.43,when increasing holding temperature from 60 to 70oC. K -Carrageenan and CMC resulted in an increase in flow behavior index from 0.14 to 0.56 and from 0.21 to 0.52, respectively w ith the same increase in holding temperature. Fenugreek galactomannan flavor may have impacted the overall liking o f cupcake resulting Fenugreek galactomannan treatment having the lowest liking score.
关键词：Fenugreek galactomannan;Functional characteristics;Sensory Properties