The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the ha...

Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheologic...

over the past few decades, scientists have paid special attention to studying novel and natural hydrocolloids due to the growing demand for ready meals, public awareness on the importance of natural fibers in daily diets, and their wide range of application, especially in foods, pharmaceuticals and herbal medicine. moreover, natural hydrocolloids are preferred to biotechnologic ones (e.g., gell...

Composite edible coatings were formulated with candelilla wax alone, and candelilla wax blended with beeswax, white mineral oil and oleic acid (2:1 ratios) as the lipid phase, and mesquite gum as the structural material and their corrected water vapor permeability (WVPc) were determined. The coatings were applied to Persian limes and their effect upon physiological weight loss, color and chemic...

Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement Sucrose with Stevioside-Isomalt and Gelatin Persian Gum by Response Surface Methodology (RSM)

the possibility of fractional replacement of gelatin in pastille with either soluble, fractions or whole persian gum and the effects of olibanum gum addition on some sensory and physical properties of pastille were evaluated. findings revealed that persian gum either alone or along with high levels of sucrose could not result in gelation, whereas its insoluble part addition led to some gelation...

ABSTRACT: In the present study, Persian gum, an exudate gum which secrets from the mountain almond tree (Amygdalus scoparia Spach) from two different regions is evaluated by means of chemical and instrumental analysis (fractionated by solving in water and alkaline solutions at 0.1, 0.5 and 1 M and also Smith degradation) using HPLC, 1H–NMR and 13C–NMR spectroscopy’s. The total sugar and uronic ...