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     Advance Journal of Food Science and Technology

    Abstract
2014(Vol.6, Issue:9)
Article Information:

Easy Measurement of Different Forces of Water Retention by Hydrocolloids through Water Loss at Same Viscosity

M. Schleißinger and J.J. Schmitt
Corresponding Author:  M. Schleißinger 
Submitted: April ‎01, ‎2014
Accepted: April ‎28, ‎2014
Published: September 10, 2014
Abstract:
The aim of this study was to investigate the water binding strength of different polysaccharides (agar-agar, alginate, sodium alginate, carrageenan, cellulose, sodium carboxymethylcellulose, cold swelling starch, guar gum, locust bean gum, pectin, pentosan and xanthan gum). Solutions with similar apparent viscosity were infrared dried with a moisture analyzer at 100°C. Drying times were investigated in order to examine the degree of water binding of hydrocolloids. Agar-agar and cellulose required the shortest drying time and differed significantly from the other tested substances indicating that they bind water in a less tight way.

Key words:  Hydrocolloid, retention, strength, water binding, , ,
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Cite this Reference:
M. Schleißinger and J.J. Schmitt, . Easy Measurement of Different Forces of Water Retention by Hydrocolloids through Water Loss at Same Viscosity. Advance Journal of Food Science and Technology, (9): 1033-1035.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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