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.

Batter for fried food

Abstract: PROBLEM TO BE SOLVED: To obtain a batter for frying for the preparation of e.g. a food fried without coating, tempura and fried food causing suppressed peeling and scattering of the coating in frying and little staining of the frying oil by including edible vinegar, etc., and a thickening polysaccharide in the batter. SOLUTION: The objective batter is produced by including an edible vinegar or acetic acid at an acetic acid concentration of 0.5-2.5%(w/w) and a thickening polysaccharide such as xanthan gum, gum arabic, tamarind seed gum and locust bean gum in an amount of 0.05-1.0%(w/w).

Influence of the Inhibition of Corrosion of S235 Steel in a Solution of Perchloric Acid by Gum Arabic

Abstract: The behavior of S235 metal, a general purpose metal construction material in Senegal, has been studied in perchloric acid solution in the presence of gum arabic from Senegal as a corrosion inhibitor. The protective power of this compound has been evaluated by electrochemical methods (stationary polarization curves and electrochemical impedance spectroscopy), at different inhibitor contents. We have considered testing gum arabic as an aqueous corrosion inhibitor. Electrochemical tests show that the values of the corrosion parameters vary with the content of gum arabic. An optimal inhibitory efficacy of approximately 88% is obtained for this substance, thus demonstrating the inhibitory nature.

Chemical compositions and biological activities of selected exudate gums.

Abstract: Kondagogu, Karaya and Acacia gums are natural products from the medicinal plants namely Cochlospermum gossypium L. De Candole, Sterculia urens Roxb, and Acacia senegal L. Willd. Chemical composition analysis performed by gas chromatographic technique revealed that Kondagogu gum was composed of galactose (14.64%), rhamnose (17.11%) and galacturonic acid (17.24%). Karaya gum contained rhamnose (8.91%), galacturonic acid (9.13%), galactose (14.67%) and glucuronic acid (35.59%) while rhamnose (10.63%), arabinose (21.42%), glucuronic acid (22.54) and galactose (42.57%) were found in Acacia gum. The average molecular weights by SEC analysis revealed the large structures of the studied gums (> 2,350 kDa). The viscosities of Kondagogu, Karaya and Acacia gums were investigated showing 574.08 ± 0.01, 25.02 ± 0.01 and 1.10 ± 0.01 cP respectively. Only Kondagogu gum demonstrated glucose entrapment (39.2 ± 0.2%) from diffusion through dialysis membrane. Kondagogu and Acacia gums decreased cholesterol solubility in single bile micelles (16 ± 0.04 and 23 ± 0.04% respectively). Kondagogu and Karaya gum expressed 11.6 ± 5.5% and 20.2 ± 6.4% DPPH scavenging effects. The studied gums had no inhibitory effect on α-Glucosidase. Concentration dependent reciprocal relationship on pancreatic lipase was revealed among these gums. Kondagogu showed 6% inhibitory activity on mushroom tyrosinase while Karaya and Acacia gums exhibited marginal activation on the tyrosinase enzyme.

Kombinasi Buah Nipah Dan Buah Nanas Dengan Penambahan Gum Arab Terhadap Mutu Fruit Leather

Abstract: The purpose of this research was to get the best treatment from combination of nipa and pineapple fruit with gum arabic addition on the quality and sensory character of fruit leather. This research used experimental method by using a complete rendomized design (RAL) factorial with three repetitions. The first treatment factor was ratio of nipa and pineapple pulp such as B1 (75% : 25%), B2 (50% : 50%), and B3 (25% : 75%). The second factor was gum arabic concentration such as G1 (1%) and G2 (1,2%). Data obtained were statistically analyzed by using Analysis of Variance and continued with Duncan’s New Multiple Range Test at 5% level. The results showed that ratio of nipa and pineapple pulp significantly affected moisture content, ash content, pH level, fiber content, total sugar content, dissolved total solids, sensory test of color, flavour, taste, and texture. Gum arabic concentration significantly affected moisture content, ash content, pH, fiber content, dissolved total solids, and sensory test of flavour. The interaction between these two factors significantly affected pH and fiber content. The best treatment in this research was B3G2 (25% nipa pulp : 75% pineapple pulp with 1.2% gum arabic concentration) with moisture content of 12.83%, ash content of 0.79%, pH of 4.51, fiber content of 2.05%, total sugar content of 21.21 %, and total solids of 32.08°brix. The results of descriptive test on the fruit leather showed that the fruit leather had yellow color (4,23), pineapple scented (3,93), sweet with slightly sour taste (3,43), a little chewy texture (3,90), and overall assessment hedonically was favored by panelists (4.06). Keywords: fruit leather, gum arab, nipa, pineapple