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Guar gum
About: Guar gum is a research topic. Over the lifetime, 5611 publications have been published within this topic receiving 105940 citations.
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TL;DR: In this paper, two acidification procedures, three stabilizers (guar gum, xanthan and carboxymethylcellulose) and two protein-fortifying agents (skim milk powder and whey powder) were evaluated based on their impact on the quality characteristics of frozen yogurts.
Abstract: In our study, two acidification procedures, three stabilizers (guar gum, xanthan and carboxymethylcellulose) and two protein-fortifying agents (skim milk powder and whey powder) were evaluated based on their impact on the quality characteristics of frozen yogurts. Indirect acidification (blending of plain acidified milk with ice cream mix) was found to favour texture while direct acidification (fermentation of ice cream mix with starter culture), although it improved viscosity of mixes, did not enhance the sensory acceptance of frozen yogurts. The addition of 0.2% xanthan gum and the partial substitution (at the ratio of 3 : 1) of skim milk powder by whey powder increased overall acceptance and creaminess.
43 citations
TL;DR: It was shown that no significant degradation of the polysaccharide occurs as a consequence of the epimerization reactions and of the galactose-depleted, oxidized and epimerized compounds, respectively.
43 citations
TL;DR: To determine the possibility of using guar gum, a colloidal polysaccharide, as a cheap alternative to agar for gelling microbial culture media.
Abstract: Aims: To determine the possibility of using guar gum, a colloidal polysaccharide, as a cheap alternative to agar for gelling microbial culture media.
Methods and Results: As illustrative examples, 12 fungi and 11 bacteria were cultured on media solidified with either guar gum or agar. All fungi and bacteria exhibited normal growth and differentiation on the media gelled with guar gum. Microscopic examination of the fungi and bacteria grown on agar or guar gum gelled media did not reveal any structural differences. However, growth of most of the fungi was better on guar gum media than agar, and correspondingly, sporulation was also more advanced on the former. Bacterial enumeration studies carried out for Serratia sp. and Pseudomonas sp. by serial dilution and pour-plate method yielded similar counts on both agar and guar gum. Likewise, a selective medium, succinate medium used for growth of Pseudomonas sp. did not support growth of Bacillus sp. when inoculated along with Pseudomonas on both agar or guar gum supplemented medium.
Conclusions: Guar gum, a galactomannan, which is 50 times cheaper than Difco-bacto agar, can be used as a gelling agent in place of agar in microbial culture media.
Significance and Impact of the Study: As the media gelled with guar gum do not melt at temperature as high as 70°C, these can be used for isolation and maintenance of thermophiles.
43 citations
TL;DR: The kinetic effects of guar gum on LDL metabolism appear similar to that of bile acid binding resins in that LDL apo B fractional catabolism is greatly increased while there is a slight increase in production rate.
43 citations
TL;DR: Pectinase, an enzyme preparation added to a chick ration which contained 15 per cent processed guar meal, produced an increase in the weight gain of chicks fed the ration over those fed 15 per%" and in all groups fed raw guar Meal.
Abstract: Synopsis Guar meal contains two factors which are detrimental to the growth rate and food conversion of chicks. One of the factors is the trypsin inhibitor which can be destroyed by cooking the raw guar meal for a period of 1 hr at a temperature of 110° C. with the injection of super‐heated steam for a period of 15 min. after the cooker attains a temperature of 110°C. The second deterimental factor in guar meal is the guar gum which causes a depression in growth and sticky droppings when the total level of the gum in the diet exceeds 1.8 per cent. The usage of heated guar meal in chick diets is apparently limited by the gum content of the meal. Pectinase, an enzyme preparation added to a chick ration which contained 15 per cent processed guar meal, produced an increase in the weight gain of chicks fed the ration over those fed 15 per cent processed guar meal. Hypertrophy of the pancreas resulted in the chicks fed 20 and 30 per cent processed guar meal and in all groups fed raw guar meal.
43 citations