Hydrocolloids are widely used in the food industry due to their technological properties such as gelling, thickening, emulsion and foam stabilization. In recent years, consumers’ interest in minimally processed foods has increased researchers’ interest in plant seed mucilage rather than commercial hydrocolloids. Plant seed musilages add functional properties to the product they are added to due to their technological properties as well as being dietary fiber. Functional properties of mucilages are affected by extraction conditions such as temperature due to the presence of sugar in their structure, and enzyme treatment, ultrasonic and microwave assisted methods can also be used in musilage extraction. In this review, studies on extraction mucilages from different sources and using them in bakery, dairy and meat products are summarized.
Birincil Dil | Türkçe |
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Konular | Gıda Mühendisliği |
Bölüm | Makaleler |
Yazarlar | |
Yayımlanma Tarihi | 23 Mart 2021 |
Yayımlandığı Sayı | Yıl 2021 Cilt: 46 Sayı: 2 |