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《Farm Products Processing》 2015-01
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Effects of Xanthan Gum on Texture of Protein Bar

MU Huiling;LUO Lihua;YANG Changlin;DU Peng;WANG Ruoyong;LI Tong;Institute of Aviation Medicine,Air Force;  
The effect of xanthan gum on protein bar texture is studied. During the protein bar making,xanthan gum are added0.2%,0.3%,0.4% of total contents,respectively. The 5-scoring method is used for the evaluation of protein bar color,organization status,hardness,chewiness,adhesiveness and cohesiveness. Texture analyzer is applied for the determination of protein bar texture,such as hardness, springiness, adhesiveness, cohesiveness and chewiness. The results show that:the results of sensory evaluation scores and texture analysis are relatively consistent. A certain amount of xanthan gum can improve protein bar texture and quality,0.3% of xanthan gum is the best additive level in three additive levels.
【Fund】: “十二五”全军后勤科研重点项目(BX111C017)
【CateGory Index】: TS201.7
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