Effect of Galactomannans and Low Esterified Pectin Combinations on Fruit Preparation Synersis, Rheology and Stability on Storage

The objective of the study was to evaluate the fruit preparation syneresis, rheology and stability of the various blends of galactomannans. Percent composition of low estreified pectin (0.3%), semi refined cassia gum (0.50%) guar gum (0.50%), locust bean gum (0.50%) by w/v were changed keeping the sugar consistent. Fruit preparations were heated at 40oC for mixing of dry blends. Finally the blend was heated at 85oC and the end temperature was hold for 5 minutes. It was then cooled down to below 70oC, and evaporated water was added. It was cooled to 20oC and the viscosity was measured next day and after one week at 20 and 100 rpm. The blends were stored in freeze and viscosity was measured at 20oC. The synersis was found to be satisfactory without any cream formation at the top of the blends. The enhancement in the values of the viscosity may be attributed to the arrangement of galactose: mannose series arrangement in the respective galactomannans and plays important role in the stabilization of the food formulations.