Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 44, Issue -, Pages 74-82Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2017.07.014
Keywords
Gum; Apricot; Acacia; Karaya; Physicochemical; Functional
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This study was undertaken to determine the effect of gamma irradiation on physicochemical characteristics of acacia, apricot and karaya gum. The moisture and carbohydrate content varied significantly (p <= 0.05) from 8.83-11.12 and 77.98-83.08 g/100 g, respectively, in native gums. Protein, fat and ash content also varied significantly among the gums (1.63-2.25, 0.09-1.10 and 3.67-5.72 g/100 g, respectively). Functional properties like water absorption, emulsifying, swelling and solubility index increased with the increase in irradiation dose (0-5 kGy). Viscosity of the aqueous gum dispersions measured using RVA decreased with irradiation under natural and acidic environments. Absorbance of the functional groups like -OH, -COOH, uronic acid and pyranose units increased upon irradiation in acacia and karaya gum as confirmed by FT-IR analysis. Irradiation had a pronounced effect on the rheology of acacia and apricot gums reducing their viscosity. In case of karaya gum, there was a transaction of gel-like solid behaviour to viscous liquid behaviour upon irradiation.
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