gum Arabic

Carboxymethyl Cellulose Enhances the Quality of Sugar-Free Ginger-Milk Powder Produced by Foam-Mat Drying

I Gusti Agung Bagus Abimanyu Praneswara, Yusuf Andriana, Dedy Kurnianto & Jasmadi Jasmadi · Asian Food Science Journal · 2025

Aims: To evaluate the effects of different concentrations of carboxymethyl cellulose (CMC) and gum Arabic as stabilizers on the quality attributes of ginger-milk powder produced using the foam-mat drying method. Study Design: A completely randomized design (CRD) was employed, con...

Open access Research Article 10.9734/afsj/2025/v24i12835

Total Microbiological and Chemical Quality of Dry Fermented Mare’s Milk Sumbawa Using Gum Arabic (Acacia senegal) as Encapsulating Agent

Arif Hendra Utama, Yunita Sari, Pramudya Andiana, Kasri, Riska Faradila, Khothibul Umam Al Awwaly & Lilik Eka Radiati · Asian Food Science Journal · 2024

Dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent and can improve the functionality of protein peptides to avoid their damage during process of making milk powder and can be fully absorbed by the body. This study aimed to improve th...

Open access Research Article 10.9734/afsj/2024/v23i3703

Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam

M. A. H. China, U. C. Oguzor & A. E. Ujong · Asian Food Science Journal · 2020

The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit pr...

Open access Research Article 10.9734/afsj/2020/v18i130201