The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow

Mardani, Marie; Yeganehzad, Samira; Niazmand, Razieh

doi:10.22101/JRIFST.2019.11.10.e1099

The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow

Document Type : Original Paper

Authors

¹ PhD. Student, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran

² Associate Professor, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran

³ Associate Professor, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran

10.22101/JRIFST.2019.11.10.e1099

Abstract

The aim of this study was to replace gelatin and albumin with three levels of xanthan gum and guar gum (1, 1.5 and 2%) and three levels of chubak extract (0.2, 0.4 and 0.6%) in marshmallow and evaluate physicochemical and organoleptic properties of new formulations. The results of physicochemical experiments showed that in all samples containing 0.6% of Chubak extract, density and overrun significantly decreased and increased, respectively. The moisture content and water activity in samples containing different levels of gum and chubak extract significantly increased in comparison to control (P<0.05). The results of DSC showed that the melting point and enthalpy of the samples increased with increasing hydrocolloid content. Also, texture evaluation revealed that samples containing 1.5% gum, 0.4% and 0.6% of extract were not significantly different from the control (P<0.05). Investigation on microstructure of bubbles in 1.5% of hydrocolloid and three levels of chubak extract showed that sample containing 0.2% chubak had large bubbles and samples containing 0.4 and 0.6% had smaller and more bubbles. Finally, sensory evaluation showed that samples with 1.5% hydrocolloid and 0.4% of chubak extract received the highest scores after control. This product owning to its suitable sensory and rheological properties has potential to be used as replacement for commercial products containing gelatin and albumin

Keywords

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