ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

నైరూప్య

Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents

Nautiyal O. P

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.