Gum arabic

About: Gum arabic is a research topic. Over the lifetime, 2197 publications have been published within this topic receiving 47782 citations. The topic is also known as: acacia gum.

The Effect of Gum Arabic Addition to Physicochemical and Sensory Properties of Pineapple (Ananas comosus L. Merr.) and Carrot (Daucus carota) Fruit Leather

Abstract: The aimed of this research were to determine the effect of gum arabic addition (03, 06, and 09%) to the physicochemical and sensory properties of pineapple and carrot fruit leather and which concentration can be a recommendation in pineapple and carrot fruit leather This study used Completely Randomized Design (CRD) with one factor of concentration variation of gum arabic The results analysis of physicochemical pineapple and carrot fruit leather showed that gum arab addition give significant effect on tensile strength, moisture content, and dietery fiber content, but the addition of gum arabic did not significantly affect on ash content and aw From the sensory properties, pineapple and carrot fruit leather with gum arabic addition affect the color and texture but didn’t give significant effect on the aroma, flavor and overall Based on physicochemical and sensory properties the recommended concentration is 06% gum arabic in pineapple and carrot fruit leather Keywords: fruit leather, pineapple and carrot fruit leather, gum arabic

Protective role of Gum Arabic(Acacia Senegal) on oxidative stress in diabetic and adenine induced chronic renal failure in rats

Abstract: Oxidative stress is a global health concern associated with severe morbidity and mortality; which in turn affects diabetes and kidney failure disease. Administration ofgum arabic (GA) as a natural product acts a key role in the therapeutic strategy. Results indicate that GA contain high levels of phenolic compounds (which are considered antioxidant compounds), high antioxidant activity. Fractionation of sugars in GA resulted in constitution of D-galactose as a predominant sugar followed by L-arabinose. HPLC fractionation of phenolic compounds in GA reveals a high content of catechin and epicatechin. The administration of GA at 15% was the best treatment in diabetic and chronic kidney disease rats that enhanced the activities of Glutathione peroxidase (GPx) recording 17.820 and 15.952 (IU/mg protein), respectively; Superoxide dismutase (SOD) recording 3.600 and 3.500(IU/mg protein), respectively and catalase (Cat) recording 50.260 and 42.102 (IU/mg protein), respectively in comparison to other treatments and positive control. El Tobgy K.M.K. /International Journal of ChemTech Research, 2019,12(1): 223-234. DOI= http://dx.doi.org/10.20902/IJCTR.2019.120126 ***** International Journal of ChemTech Research CODEN (USA): IJCRGG, ISSN: 0974-4290, ISSN(Online):2455-9555 Vol.12 No.1, pp 223-234, 2019

Effect of Extrusion Conditions, Monoglyceride and Gum Arabic Addition on Physical and Cooking Properties of Extruded Instant Rice

Abstract: Rice flour and tapioca starch 90/10% (w/w) were blended with monoglyceride at concentations of 0.5, 1.0 and 1.5% (w/w). Each moisture-adjusted (25 and 30% wet basis) blend was fed via hopper into a single screw extruder. Screw speed of 70 rpm and barrel temperature were varied at 100 and 120°C for full factorial experimental design. Extruded instant rice with monoglyceride at 1.0 and 1.5% (w/w) showed better appearance with less stickiness and increased hardness and whiteness after rehydration compared to the product without monoglyceride. Addition of gum arabic could improve the texture of the products and exhibited comparable overall acceptance compared to the commercial product.

Úprava a sledování vlastností těst pomocí přídavku hydrokoloidů měřených na farinografu a extenzografu

Abstract: The aim of this thesis was to monitor the influence of hydrocolloids (gum arabic and pectin) on the rheological properties of wheat flour dough. Chemical properties of flour and quality of flour, properties of hydrocolloids on wheat flour dough, reological properties of wheat flour dough and measurement technique of rheological properties were described in thesis. Influence of hydrocolloids on wheat flour dough was studied by chemical analysis. Rheological properties were measured by the farinograph and the extensograph. The addition of gum arabic on dough decreased water absorbtion, workability and mechanical strength of dough. However dough stability and development time of dough were increased. The addition of gum arabic does not have any effect on dough extensibility. Water absorption, development time of dough and dough extensibility were increased with the addition of apple pectin. Dough stability was increased to the concentration of 0,5 % (w/w). Workability and mechanical strength of dough were decreased with the addition of apple pectin. The dough stickiness was increased with the addition of apple pectin and gum arabic.