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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer Berlin Heidelberg

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1438-2385

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Optimization of gum combination for instant puddin

Authors: Mahmut Dogan Nevruz Berna Ersoz Omer Said Toker Yahya Kaya Erdal Canıyılmaz
Publish Date: 2013/08/21
Volume: 238, Issue: 1, Pages: 47-58
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Abstract

In the present study gum combinations used in the pudding formulation were optimized by mixture design approach based on creep and recovery measurements For this aim four different gums carrageenan alginate guar and xanthan gum and their different combinations were used in the formulation The creeprecovery properties of the pudding samples prepared with different gums or gum combinations were investigated Burger model was satisfactorily applied for the determination of the creeprecovery characteristics of the samples The use of the carrageenan in the pudding formulation caused a decrease in deformation of the samples Gel strength value of the pudding samples was also calculated using the data In order to optimize the gum combination based on the creeprecovery measurements mixture design was carried out and it was seen that established models satisfactorily predicted the viscoelastic parameters of the samples During the optimization of the gum combination used in the pudding formulation desirability function was used to optimize the ingredients simultaneously based on the requirements The gum combination including 595  carrageenan and 405  guar gum or 527  carrageenan 338  guar gum and 135  xanthan gum was determined to be the optimum in terms of quality of the product

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