Essays about: "guar gum"

Found 5 essays containing the words guar gum.

1. 1. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Devika Singh; [2023]
   Keywords : Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

   Abstract : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. READ MORE

3. 2. Preparation and evaluation of arabinoxylan based prebiotics

   University essay from Lunds universitet/Bioteknik (master)

   Author : Mohammad Abu Mursalin Sajib; [2018]
   Keywords : Arabinoxylan; Probiotics; Prebiotics; Food; Xylanase; Brewer s spent grain; Biotechnology; Bioteknik; Technology and Engineering;

   Abstract : Prebiotics are non-digestible carbohydrates that selectively stimulate the growth and activity of health promoting bacteria in the colon, resulting in homeostasis to the gut environment. It is considered to be the solution of many health-related diseases such as type-2 diabetes, cardiovascular disease and cancer. READ MORE

4. 3. Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum

   University essay from Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

   Author : Terese Bergecliff; [2016]
   Keywords : Mayonnaise; hydrocolloids; viscosity; stability; xanthan gum; guar gum; pH;

   Abstract : Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. READ MORE

5. 4. Produktutveckling av glutenfria tortillabröd : hur påverkas tortillabröden av ingrediensval och gräddningstid

   University essay from SLU/Dept. of Food Science

   Author : Louise Rolander; [2015]
   Keywords : glutenfritt; tortilla; bovete; guarkärnmjöl; gräddningstid;

   Abstract : Tacos är en vanlig maträtt i svenska hem, men för de som är glutenintoleranta har det länge saknats mjuka tortillabröd som är fria från gluten. Syftet med denna magisteruppsats var därför att utveckla ett glutenfritt tortillabröd av hög kvalitet, för Finax AB i Helsing-borg. Flera olika recept provbakades och ett basrecept togs fram. READ MORE

6. 5. Influence of the mannan binding module of beta-mannanase CfMan26A in the hydrolysis of mannan

   University essay from Lunds universitet/Kemiska institutionen

   Author : Anette Mårtensson; [2011]
   Keywords : Biokemi; Chemistry;

   Abstract : Hemicellulose is next to cellulose the most abundant polysaccharide on earth and as such an important renewable resource. Mannans are the major hemicellulose in so:ftwodd and are found as storage polysaccharide in various plants. -mannanases are the main mannan degrading enzymes. READ MORE