Guar gum

About: Guar gum is a research topic. Over the lifetime, 5611 publications have been published within this topic receiving 105940 citations.

Submerged and Solid-State Phytase Fermentation by Aspergillus niger: Effects of Agitation and Medium Viscosity on Phytase Production, Fungal Morphology and Inoculum Performance

Abstract: Summary Qualitative relationships between agitation levels and medium viscosity, Aspergillus niger morphology and phytase production were investigated in submerged and solid-state fermentations Overall phytase production increased with increasing shaker speeds from 150 to 300 rpm, although specific growth rates and phytase production rates were higher at 150 rpm for 72 h from inoculation Fungal morphology was greatly influenced by agitation with the morphological forms of small pellets and entangled mycelia predominating at 150 rpm, while the free filamentous form was obtained at 300 rpm Upon inoculation of SSF, increased productivities were obtained from inocula grown at 150 rpm A shift towards the filamentous growth form was observed when guar gum was added to the liquid media, which increased the viscosity from 2 000 cp (medium without gum addition) to 52 000 cp (addition of 1 g/L gum) At both shaker speeds, with the effect being more pronounced at 300 rpm, phytase production increased with gum addition Specific growth rates for the first 72 hours from inoculation, were higher at 150 rpm, irrespective of gum concentration, while solid-state fermentations inoculated with these cultures led to higher amounts of phytase compared to those obtained from 300 rpm inocula

Guar bread: acceptability and efficacy combined. Studies on blood glucose, serum insulin and satiety in normal subjects

Abstract: 1. Bread alone and supplemented with guar gum at three levels (50, 100 and 150 g/kg) was given to eleven non-diabetic subjects, and blood glucose and serum insulin were determined preprandialy, and at 30 min and 60 min after commencement of the meal. The satiating effect, up to 120 min, of the guar bread and its acceptability to the same group of normal volunteers was also studied.2. No significant differences in blood glucose were observed between control and guar breads at 30 min and 60 min, apart from 100 g guar/kg bread at 30 min (P < 0·05). A significant difference in serum insulin was indicated between: control and 50 (P < 0·02) and 150 (P < 0·02) guar/kg breads at 30 min; control and 50 (P < 0·05), 100 (P < 0·001) and 150 (P < 0·05) guar/ke breads at 60 min.3. There were no significant differences in the satiety scores for control and guar breads. Significant increases in satiety attributed to 150 g guar/kg bread were found when compared to: 50 g guar/kg bread immediately after eating (P < 0·05), 100 g guar/kg bread at 60 min (P < 0·02) and 50 and 100 g guar/kg breads at 120min (both P < 0·05).4. There was a positive correlation between hedonic score and relative replacement of guar (r 0·62, P < 0·001, n 44) and from the regression line it was found that 50 and 100 g guar/kg breads produced hedonic scores close to a neutral response of 5, whereas 150 g guar/kg bread at a predictive score of 6·3 appeared to be unacceptable to our subjects.5. Guar bread at the 100 g/kg level (59 g guar/kg bread) reduced the serum insulin by 48% at 60 min and is found to be an acceptable food product at this level of incorporation. However, more information is required to demonstrate the possible satiating potential of guar bread.

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

Abstract: The aim of the study was to investigate the effect on physical and sensory quality of cookies on supplementation with partially hydrolyzed guar gum (PHGG) as soluble fiber at level of 1–5%. The effect of PHGG level, water level and baking time were studied on cookie spread factor, cookie hardness and overall sensory acceptability. The second order model obtained for spread factor, hardness and overall sensory acceptability of cookies revealed coefficient of determination of 0.9392, 0.9502 and 0.7582 respectively. Physical and sensory properties of cookie revealed significant changes with variation in PHGG level, water level and baking time. The optimized values for all the three independent variables i.e. PHGG level, water level and baking time were 2.21%, 4.81% and 8.81 min, respectively. This study revealed that partially hydrolyzed guar gum can be successfully incorporated in cookies for the enrichment of soluble dietary fiber.