ResearchBib Share Your Research, Maximize Your Social Impacts
Sign for Notice Everyday Sign up >> Login

Formulation of a low fat fresh cream based on gums from Beilschmiedia obscura seeds

Journal: International Journal of Advanced Engineering Research and Science (Vol.7, No. 7)

Publication Date:

Authors : ;

Page : 469-477

Keywords : Beilschmiedia obscura; Extraction; fat; gums; low-fat fresh cream; obesity and overweight.;

Source : Downloadexternal Find it from : Google Scholarexternal


The purpose of this work is to improve the conditions for extracting and using gums from Beilschmiedia obscura (B O) seeds, with a view to formulating a light fat-reduced cream. To this end, the study of the effect of the extraction time on the expression of some functional properties of these gums has been carried out. The extraction time was varied from 15 to 120 minutes (min); the yield, the water absorption capacity (CAEa), the solubility index (SI) and the emulsifying activity (EA) were measured. A centered composite plan has been developed to optimize the solubility of these hydrocolloids. Then a substitution plan was implemented to lighten the fat-free creams. The proportions of 5%, 10%, 15%, 20%, 25%, 30% and 35% of substitutes have been formulated and the fat content, consistency and color of the mixtures have been determined. A sensory analysis was also done. From this work, it emerges that the extraction time has a significant influence on the properties of the gums studied. Indeed, the yield of Beilschmiedia obscura gums (GBO) is optimum at 30 min of extraction. CAEa increases with extraction time while SI and EA are inversely proportional to extraction time. GBOs dissolve most between 70 and 80 ° C for speeds greater than or equal to 200 rpm and between 40 ° C and 80 ° C, for stirring speeds greater than 500 rpm. However, to avoid molecular damage to the water-soluble gums, it is preferable to dissolve them at 70 ° C and at 200 rpm. With regard to the formulation of fresh creams, the reduction made it possible to move from a fresh cream of 33.91% fat, to a cream of 20.1% of fat with GBO, a reduction of 124 , 29 Kcal.

Last modified: 2020-08-09 15:10:35