INTERACTION OF SEMI-REFINED CARRAGEENAN (E407A) WITH NANO QUANTA OF SOME FOOD HYDROCOLLOIDS AND THEIR PHYSIOCHEMICAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIES

Murugesan Marimuthu; Packrisamy Ilansuriyan; Tony N Yap; Munisamy Shanmugam

doi:10.15414/jmbfs.2017.6.4.1049-1053

INTERACTION OF SEMI-REFINED CARRAGEENAN (E407A) WITH NANO QUANTA OF SOME FOOD HYDROCOLLOIDS AND THEIR PHYSIOCHEMICAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIES

Authors

Murugesan Marimuthu
Packrisamy Ilansuriyan
Tony N Yap
Munisamy Shanmugam

DOI:

https://doi.org/10.15414/jmbfs.2017.6.4.1049-1053

Keywords:

Semi-refined carrageenan, Food hydrocolloids, Synergism index, Gel strength, Viscosity, Water holding capacity, Emulsifying Activity

Abstract

Interaction of semi-refined carrageenan with other food hydrocolloids in different ratio and their rheological, physicochemical and some functional characteristics were evaluated in the present study. Gel strength and viscous synergism index (Iv) were measured and used to analyze their interaction level. Kappa carrageenan had good synergistic effect with cassia, LBG, guar, HPMC and konjac and antagonistic effect with xanthan, alginate, CMC and agar. Only Iota carrageenan in the range of 60:40 with kappa showed neutral effect. A blend of SRC with konjac / LBG can be made for good gel strength whereas konjac / GG for good viscosity. Therefore, SRC can be used in place of refined carrageenan in some food applications.

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Published

2017-02-01

How to Cite

Marimuthu, M., Ilansuriyan, P., N Yap, T., & Shanmugam, M. (2017). INTERACTION OF SEMI-REFINED CARRAGEENAN (E407A) WITH NANO QUANTA OF SOME FOOD HYDROCOLLOIDS AND THEIR PHYSIOCHEMICAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIES. Journal of Microbiology, Biotechnology and Food Sciences, 6(4), 1049–1053. https://doi.org/10.15414/jmbfs.2017.6.4.1049-1053

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Issue

Vol. 6 No. 4 (2017): February - March

Section

Food Sciences

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