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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 6 (2007), Pagination: 324-331
Abstract
The intake of low concentration of hydrophilic polysaccharides such as gum is beneficial as it increases the bulk of intestinal content and also prevent excessive absorption of fat. The importance of hydrocolloids in food applications is due to their unique, functional properties like water binding capacity, reduction In evaporation rate, alteration in freezing rate, modification in ice crystal formation, regulation of rheological properties, participation in chemical transformations, suspension of insoluble particles and stabilization of foams and emulsions.
