Effects of xanthan gum on physicochemical and sensory properties in black sesame spreads

Abstract

Effects of xanthan gum at different levels (0.00, 0.04, 0.06, and 0.08%(w/w)) on physiochemical and sensory properties of black sesame spreads were examined. Chemical properties (peroxide, p-anisidine and TOTOX values) of black sesame spreads with xanthan gum were improved, except acid value. The addition of xanthan gum had significant effects on hardness and adhesiveness of various spread samples (P ≤ 0.05). Emulsion stability of black sesame spreads increased significantly with the addition of xanthan gum up to 0.04%(w/w). Appearance texture and overall acceptability of the black sesame spreads were most preferred at 0.04%(w/w) of xanthan gum. In addition, sensory scores of taste and color of black sesame spreads with xanthan gum did not differ significantly from the control sample. The findings of this research provide useful information about xanthan gum on the desirable properties of spreads. Moreover, the research also demonstrates an application of xanthan gum and black sesame endowing high nutritional ingredients to produce healthy food produc