M.A. Thesis:

The Effect of xanthan gum on sensory and textural characteristics of wheat flour porridge of rice and corn

Corn flour , rice flour and wheat flour as functional food , to enrich porridge added to the formulation due to the adverse effects of maize flour and Synersis in the context of its wheat and rice Shd.rd use of hydrocolloids to improve the texture as a participant flour In formulations with three levels of 0.05 and 0.75 and 1% xanthan gum was added to the porridge . Among the examples of porridge prepared , in terms of moisture content and water up the largest percentage of control Most have up moisture and water while samples containing 1% gum ( xanthan ) had the lowest percentage of moisture and the water of it was zero . Study results showed that the addition of gum leads to minor Low humidity and moisture loss and dehydration synersis is that up , especially high levels of gum is xanthan gum stronger . In sensory evaluation samples and samples containing gum 0.75 % Control samples were preferred over the other .

Keywords: Keywords : porridge , xanthan gum , rice flour , corn flour , wheat flour, synersis .