Effects of different hydrocolloid combinations and storage time on some properties of rice pudding samples

Abstract

In this article, the effects of different combinations of hydrocolloids (xanthan gum-guar gum, carrageenan-guar gum and carrageenan-xanthan gum) on the physical, Şensory, chemical and textural properties of rice pudding were investigated. Storage time and different formulations had a statistically significant effect on serum separation, Hunter L, b values, hardness, springiness, gumminess, and cohesiveness values (p<0.05). While serum separation increased depending on the storage time, rice pudding sample containing carrageenan-xanthan gum had the lowest serum separation value at the end of the storage. The hardness values of the rice puddings were determined as 1.01-2.31 N, the springiness values as 6.28-12.71 mm and the gumminess values as 0.426-0.872 N and cohesiveness as 0.20-0.52. As a result of the Şensory analysis conducted with the panelists, it was determined that the sample prepared with the combination of guar gum and carrageenan gave the highest odor, consistency and Taşte score at the end of storage. Althought, the general appreciation scores of the sample without hydrocolloid were lower than that of the other samples., this difference was not found to be statistically significant (p>0.05).