• Title/Summary/Keyword: gum arabic

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Quality Characteristics of Par Baked Baguette Containing Hydrocolloids according to Frozen Periods (Hydrocolloids의 첨가가 냉동기간에 따른 Par Baked 바게트 품질 특성에 미치는 영향)

  • Cho, Hyun;Lee, Jeong-Hoon;Lee, Chi-Ho;Lee, Si-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.10
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    • pp.1488-1492
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    • 2011
  • This study was carried out to evaluate the effects of hydrocolloids such as arabic gum, carboxymethylcellulose (CMC), and pectin on the quality and sensory properties of frozen-par baked baguettes according to frozen storage periods. Exactly 0.2 and 0.5% hydrocolloids were added to the baguettes based on flour. Specific loaf volume, hardness, moisture content, and sensory evaluation of baguettes were analyzed. Specific loaf volume of baguette with added 0.2% CMC was the highest after 3 weeks of storage at $-18^{\circ}C$. Moisture contents were not significantly different between control and experimental baguettes. In terms of hardness, baguette with added 0.2% pectin had the lowest value after 3 weeks of storage at $-18^{\circ}C$. In sensory evaluation, baguette with 0.2% pectin among hydrocolloids had the highest score for external and internal properties, as well as total acceptance. Consequently, 0.2% pectin increased the quality of baguette.

Effect of Hydrocolloids on Rheological Properties of Bread Dough (Hydrocolloid가 빵 반죽의 레올로지 특성에 미치는 영향)

  • Cho, Hyun;Lee, Myung-Koo;Lee, Jeong-Hoon;Lee, Si-Kyung
    • Applied Biological Chemistry
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    • v.51 no.1
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    • pp.6-10
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    • 2008
  • This study was carried out to investigate rheological properties of bread dough by adding hydrocolloids such as arabic gum, pectin and carboxyl methyl cellulose (CMC). 0.2% and 0.5% of each hydrocolloid were added to the dough. Farinograph, pH of dough, extensograph, fermometer and amylograph were analyzed. In farinograph, water absorption rate of dough was increased by adding hydrocolloids and the highest water absorption resulting in 70.8% was shown by adding 0.5% of CMC. Dough development time increased but stability decreased. pH of dough was lowered by adding hydrocolloids and pH of dough with 0.5% of pectin was the lowest. In extensograph, resistance of dough decreased but extensibility increased and R/E value lowered. In fermometer, $CO_2$ gas production increased and dough with 0.2% of CMC showed the largest gas production. In amylograph, initial gelatinization temperature increased by $0.5-1.5^{\circ}C$, but temperature for maximum viscosity was lowered by $1-1.5^{\circ}C$ and maximum viscosity was increased.

Effects of pH and Natural Polysaccharide Gums on the Foam Stability of Soy Protein Isolate (pH와 천연 다당류 고무질이 분리대두단백질의 거품안정성에 미치는 영향)

  • Yang, Seung-Taek;Kim, Mi-Sook;Park, Chun-Og
    • Korean Journal of Food Science and Technology
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    • v.24 no.5
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    • pp.482-491
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    • 1992
  • Experiments were conducted to elucidate the effects of pH change and sodium alginate, gum karaya and gum arabic on the foaming properties of soy protein isolate (SPI). The surface tensions of SPI solution (5%) adding to gums at pH 4.0 and 5.0, near the isoelectric point (pH 4.5) were higher than those at pH 7.0 and 8.0. Specific viscosity of the solutions adding to gums (0.1, 0.2 and 0.3%) at pH 7.0 and 8.0 were $3.6{\sim}51.8$ and $4.0{\sim}51.2$, respectively. In cases of addition of sodium alginates specific viscosity were predominantly increased, while those of gum arabic did not almost increase. Addition of gums reduced the overrun, but it stabilized the foams, especially those of sodium alginates (0.2%) increased the foam stability at pH 5.0, 7.0 and 8.0 by 57, 413 and 315%, respectively. Foaming ability, foam stability and heat stability of the foam were significantly (p<0.05) affected by changing pH. There was a tendency to increase the foaming ability according to the decrease of surface tension. Specific viscosity was also important in foam stability and heat stability.

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Infestation of the Longhorned Beetles Species (Cerambycidae) on Acacia seyal Del var. seyal in the Gum Arabic Belt of Sudan

  • Eisa, Maymoona Ahmed;Adam, Yahia Omar
    • Journal of Forest and Environmental Science
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    • v.26 no.2
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    • pp.113-116
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    • 2010
  • The Acacia seyal Del. var. seyal belongs to family Mimosaceae is known locally as gum Talha tree. It is a multipurpose tree species occurs throughout the African gum belt in Savannah mostly in pure forest. In Sudan it thrives on heavy clay soils that receive an annual rainfall between 400-800 mm. It is an important source of rural energy (fuelwood and charcoal) and forage. As mentioned by Nair (2007) the economic damage causes by insect in natural forest often difficult to judge due to no enough research attention The tree is frequently affected by biotic factors among them the insect pests. During a survey in the 1980's the tree was severely infested by the longhorned beetles (Cerambycidae) severely infesting other Acacia species, but the ecological data are overlooked. Therefore, the objective of the study was to assess infestation characteristics and to determine environmental factors triggering the attack of longhorned beetles. A temporary random sampling technique was applied to observe the damage characteristics of the longhorned beetles on tree species during May-July 2007. Five sample plots occupies by A. seyal were taken in Kordofan region directly observed for the presence of hole of emergence of the longhorned beetles, presence of dusts, presence of insect stages, girdling as well as other characteristics of damage. The study results indicate that the infestation rate of trees in the sampled sites ranged between zero and 23.08%. Further ecological researches are recommended.

Microencapsulation of Lactobacillus plantarum DKL 109 using External Ionic Gelation Method

  • Chun, Honam;Kim, Cheol-Hyun;Cho, Young-Hee
    • Food Science of Animal Resources
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    • v.34 no.5
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    • pp.692-699
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    • 2014
  • The aim of this study was to apply the external ionic gelation using an atomizing spray device comprised of a spray gun to improve the viability of Lactobacillus plantarum DKL 109 and for its commercial use. Three coating material formulas were used to microencapsulate L. plantarum DKL 109: 2% alginate (Al), 1% alginate/1% gellan gum (Al-GG), and 1.5% alginate/3% gum arabic (Al-GA). Particle size of microcapsules was ranged from 18.2 to $23.01{\mu}m$ depending on the coating materials. Al-GA microcapsules showed the highest microencapsulation yield (98.11%) and resulted in a significant increase in survivability of probiotic in a high acid and bile environment. Encapsulation also improved the storage stability of cells. The viability of encapsulated cells remained constant after 1-mon storage at ambient temperature. The external ionic gelation method using an atomizing spray device and the Al-GA seems to be an efficient encapsulation technology for protecting probiotics in terms of scale-up potential and small microcapsule size.

Stabilization and thermal conductivity measurement of MWCNT nanofluids by using the $3-{\omega}$ method (3-${\omega}$ 방법을 이용한 다중벽 탄소나노튜브 나노유체의 침전 안정성 및 열전도계수 측정에 관한 실험적 연구)

  • Oh, Dong-Wook;Lee, Joon-Sik
    • Proceedings of the KSME Conference
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    • 2007.05b
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    • pp.2171-2176
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    • 2007
  • The 3-omega (3-${\omega}$) method is utilized to measure the thermal conductivity of nanofluids. A metal line heater on a silicon nitride membrane bridge structure is microfabricated by a bulk silicon etching method. Localized measurement of the thermal conductivity within the nanofluids droplet is possible by the fabricated 3-${\omega}$ sensor. Time varying AC temperature amplitudes and thermal conductivities are measured to check the stability of the nanofluids containing multi-wall carbon nanotubes (MWCNTs). Stabilities of MWCNT nanofluids prepared with different chemical treatments are compared. Acid treated MWCNT showed best dispersion stability in water while MWCNTs dispersed in water with surfactants such as Gum Arabic and Sodium dodecyl benzene sulfate showed clear sign of gravity dependence.

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Medium Composition of Aspergillus oryzae PF for the Production of Proteolytic Enzyme (단백질 분해효소 생산을 위한 Aspergillus oryzae PF균주의 배지조성)

  • 김두상;김형락;남택정;변재형
    • Microbiology and Biotechnology Letters
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    • v.27 no.5
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    • pp.404-409
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    • 1999
  • The most favorable nitrogen source for the production of protease by Aspergillus oryzae PF was 2% soybean flour among sodium nitrate, ammonium sulfate, defatted soybean, skim milk, casein, peptone, and yeast extract. The production of protease from A. oryzae PF was higher at the concentration of 2% lactose than at variable concentration of glucose, sucrose, soluble starch, corn starch, potato starch, wheat starch, rice starch, cellulose, and gum arabic. Protease production was affected by the concentration of KH2PO4, Triton X-100, CaCo3, and MgSO4, and it was the highest at the highest at the concentration of 3% KH2PO4, 0.01% Triton X-100, 0.3% CaCO3, and 0.06% MGSO4.

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Investigation of Mechanical Characteristics of ER Fluids for Application in Hydraulic Valve (유압밸브 적용을 위한 ER 유체의 역학적 특성 고찰)

  • 김옥삼;이현창;박우철
    • Transactions of the Korean Society of Machine Tool Engineers
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    • v.10 no.4
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    • pp.84-90
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    • 2001
  • The electro-reheoligical(ER) effect refers to the abrupt change in viscosity in certain suspensions on application of an electric field. This paper presents experimental results on material properties of an ER fluids subjected to electrical fatigues. As a first step, two types of EF fluids are made of arabic gum and methyl cellulose(MC) choosing 25% of parti-cle weight-concentration. Following the construction of test mechanism for electrical durability of ER fluid, the dynamic yield shear stress and current density of the ER fluids are experimentally distilled as a function of electric field. The yield shear stress of operated ER fluids are distilled and compared with those of unused ER fluids.

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Performance Evaluation of a Semi-Active ER Damper with Free Piston and Spring (부동피스톤과 스프링을 갖는 반능동 ER댐퍼의 성능평가)

  • Choe, Seung-Bok;Kim, Wan-Gi
    • Transactions of the Korean Society of Mechanical Engineers A
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    • v.24 no.3 s.174
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    • pp.691-700
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    • 2000
  • This paper presents a novel type of a semiactive damper featuring an electro-rheological(ER) fluid. Unlike conventional cylindrical ER damper, the proposed one has controllable orifices by the intensity of electric fields (We call it orifice type). The dynamic model of the orifice type ER damper is formulated by incorporating field-dependent Bingham properties of an arabic gum-based ER fluid. Design parameters such as electrode gap are subsequently determined on the basis of the dynamic model. After manufacturing the orifice type ER damper, field-dependent damping forces and damping force controllability are empirically evaluated. In the evaluation procedure, conventional cylindrical ER damper is adopted and its performance characteristics are compared with those of the orifice type ER damper. In addition, the proposed one is installed with a full-car model and its vibration control performance associated with a skyhook controller is investigated.

Microencapsulation of Dibutylphthalate by Interfacial Polymerization (계면중합에 의한 Dibutylphthalate의 마이크로 캡슐화)

  • 박차철;김호정;김한도
    • Textile Coloration and Finishing
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    • v.7 no.3
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    • pp.15-21
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    • 1995
  • Polyurethane microcapsules containing dibutylphthalate(DBP) were perpared by the interfacial polymerization using diisocyanates and polyois. Effects of chemical structure of PU, dispersing agent and polymerization time on the mean diameter of microcapsules were investigated. The releasing of DBP from microcapsules depended on the chemical structure of PU and solvents. The diameter decreased with increasing dispersing agent concentration, and it is decreased in the order of the dispersing agents using gelatine > PVA > arabic gum at the same concentration. A slight increase in the diameter was observed when the ratio C$H_2$/OOCNH of PU was increased. As the ratio C$H_2$/OOCNH of PU was increased, the amount of extracted DBP for hexane using as a extracting solvent was decreased, however, it was not changed for THF.

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