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:: Volume 20, Issue 4 (Winter 2026) ::
Iranian J Nutr Sci Food Technol 2026, 20(4): 65-81 Back to browse issues page
Effect of Hydrocolloid Types and Level on Improving Textural Properties and Shelf Life of “Gaz”
A Motienejad , H Abbasi * , N Karimi
, hajarabbasi@iau.ac.ir
Abstract:   (10 Views)
Background and Objectives: Considering the role of hydrocolloids on the water absorption, this study investigated the applicability and the effect of the type and amount of hydrocolloids on the qualitative, textural, and organoleptic properties of Gaz as a traditional and unique product.
 Materials & Methods: In the first stage, the rheological properties of hydrocolloids (gum arabic, xanthan gum, carboxymethyl cellulose gum, hydroxypropyl methyl cellulose, konjac, locust bean gum), and their effect at two levels on moisture retention of Gaz in storage was evaluated. In the second stage, the impact of selected hydrocolloids on volume increase of egg white, rheological properties of paste, and textural and qualitative characteristics of the product were investigated. The results were statistically analyzed according to a completely randomized design.
Results: The flow behavior index of hydrocolloids indicated their pseudoplastic behavior. Konjac and hydroxypropyl methylcellulose had the highest shear-thinig behavior, and xanthan showed the highest flow behavior index and the lowest consistency coefficient. The moisture changes of samples produced with arabic and hydroxypropyl methylcellulose during 50 days were lower than that of control. Therefore, effect of using arabic and hydroxypropyl methylcellulose separately and in combination at two levels on quality of product during storage was evaluated. The highest aeration was observed in the sample containing 2% arabic and hydroxypropyl methyl cellulose. The elastic and viscous modulus of control and the sample containing 2% hydroxypropyl methyl cellulose were higher than others. The effect of type of hydrocolloids on moisture content and texture of Gaz was significantly greater than the effect of the hydrocolloids level.
Conclusion: The product containing 1% arabic, with its ability to retain more moisture, showed greater similarity to control in terms of sensory properties and was selected as the selected sample.
 
Keywords: Hydroxypropyl methyl cellulose, Arabic gum, Rheology, Gaz
Full-Text [PDF 1710 kb]   (5 Downloads)    
Article type: Research | Subject: Food Science
Received: 2025/01/28 | Accepted: 2025/06/29 | Published: 2026/01/23
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Motienejad A, Abbasi H, Karimi N. Effect of Hydrocolloid Types and Level on Improving Textural Properties and Shelf Life of “Gaz”. Iranian J Nutr Sci Food Technol 2026; 20 (4) :65-81
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Volume 20, Issue 4 (Winter 2026) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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