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

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 l...

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Bibliographic Details
Published in:Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2017-02, Vol.6 (4), p.1049-1053
Main Authors: Marimuthu, Murugesan, Ilansuriyan, Packrisamy, N Yap, Tony, Shanmugam, Munisamy
Format: Article
Language:English
Subjects:
Agar
Alginic acid
Carrageenan
Food
Physiochemistry
Rheological properties
Rheology
Src protein
Synergism
Synergistic effect
Viscosity
Xanthan
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Summary: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.
ISSN:1338-5178
1338-5178
DOI:10.15414/jmbfs.2017.6.4.1049-1053