@article{article_582721, title={Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food}, journal={Tekirdağ Ziraat Fakültesi Dergisi}, volume={16}, pages={402–411}, year={2019}, DOI={10.33462/jotaf.582721}, url={https://izlik.org/JA82PW37LW}, author={Apaydın, Demet and Demirci, Ahmet Şükrü and Palabıyık, İbrahim and Mirik, Mustafa and Gümüş, Tuncay}, keywords={ksantan,atık ekmek,Xanthomonas türleri,viskozite,puding,teknolojik özellikler}, abstract={<p class="MsoNormal" style="text-align:justify;text-indent:0cm;"> <span lang="en-us" style="line-height:150%;" xml:lang="en-us">Technological properties of aqueous solutions of
xanthan gums produced by various <i>Xanthomonas </i>
species using waste bread (WB) hydrolyzate as a carbon source to reduce the
overall product cost and to utilize waste bread were investigated
and compared with commercial xanthan gum. </span> <span lang="en-us" style="line-height:150%;" xml:lang="en-us">While the highest water
holding capacity was detected in the commercial xanthan gum, oil holding
capacity was higher in xanthan gums from </span> <i> <span lang="en-us" style="line-height:150%;" xml:lang="en-us">X. campestris </span> </i> <span lang="en-us" style="line-height:150%;" xml:lang="en-us"> DSM 19000 and <i>X. axonopodis </i> pv. <i>begoniae </i> </span> <span lang="en-us" style="line-height:150%;" xml:lang="en-us"> than commercial gum. </span> <span lang="en-us" style="line-height:150%;" xml:lang="en-us">Pudding samples were prepared by the
gums obtained and Ostwald de Waele model was successfully described the
behavior. The highest </span> <span lang="en-us" style="line-height:150%;" xml:lang="en-us">K value </span> <span lang="en-us" style="line-height:150%;" xml:lang="en-us">were obtained by </span> <span lang="en-us" style="line-height:150%;" xml:lang="en-us">the sample without gum addition as 161.2 Pa.s <sup>n </sup>,
this was followed by the sample with the gum from <i>X. axonopodis </i>pv. <i>begoniae </i>
with 139.3 Pa.s <sup>n </sup>and <i> X.
hortorum </i>pv. <i>pelargonii </i>with 133.2
Pa.s <sup>n </sup> . n values varied between 0.12 and 0.49 and increased with the
addition of the gum. </span> <span lang="en-us" style="line-height:150%;" xml:lang="en-us">Therefore,
this study showed that </span> <span lang="en-us" style="line-height:150%;" xml:lang="en-us"> the
pudding samples prepared with the gums from </span> <i> <span lang="en-us" style="line-height:150%;" xml:lang="en-us">X. axonopodis </span> </i> <span lang="en-us" style="line-height:150%;" xml:lang="en-us">pv. <i>begoniae </i>and <i>X. hortorum </i> pv. <i>pelargonii </i> </span> <span lang="en-us" style="line-height:150%;" xml:lang="en-us"> isolates using waste bread as substrate were
found to be more resistant to shear rate and angular frequency and had a more
robust gel structure.  </span> </p> <p> </p>}, number={3}, organization={The Scientific and Technological Research Council of Turkey (TUBITAK)}