Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents
Nautiyal O. P*
India malt Pvt. Ltd., noveon, Vill. Savli, Post Manjusar, Vadodara, Gujarat, India
Lovely Professional University, Chemistry department, Chaheru, Jalandhar GT Road, Punjab-144402, India
- *Corresponding Author:
- Dr. Nautiyal O. P
India malt Pvt. Ltd. noveon
Vill. Savli, Post Manjusar, Vadodara Gujarat
India, Lovely Professional University, Chemistry department
Chaheru Jalandhar GT Road, Punjab-144402, India
E-mail: [email protected]
Received Date: November 08, 2012; Accepted Date: December 17, 2012; Published Date: December 19, 2012
Citation: Nautiyal OP (2011) Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents. J Food Process Technol 2:111. doi: 10.4172/2157-7110.1000111
Copyright: © 2011 Nautiyal OP. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Modified starches, xanthan, diagum SR, etc were researched as food recipes for chunk in gravy for evaluating the possibilities of their sensory and physical evaluations. Various concentrations of major hydrocolloids were formulated as recipes and pH of the recipes was also studied incorporating sodium carbonate. Viscosity of the recipes was determined at 20 and 100rpm. Modified starches from Loryma were evaluated. They were then tested before and after retorting. All the recipes were tested for break strengths. Best results concluded for making the commercial batches for the giants like Master foods USA, Prodotti Giani France etc. The hydrocolloids were of the European foods order involved in the studies for the commercials.