High-fibre foods: A feasibility study using guar gum
1979
Hill, Margaret A. | Leeds, A.R.
Different amounts of guar gum were incorporated into foods from six groups: sauces and other accompaniments, meat and fish dishes, creamed potato, sweets - hot and cold, and baked products, using a vortex method or a dry-mix method. The amounts of gum that could be incorporated into a food, without major loss of acceptability, were higher in products with low final water content. However, the addition of extra water to baked products was required to achieve satisfactory final products. Recipes for some high-viscosity foods are provided which may be suitable for domestic preparation.
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