ABSTRACT

The introduction of novel hydrocolloids in food processing constitutes a great business incentive to gain the obligatory legislative approval. A clean label, health benefits, and cost reduction are some of the incentives that have led to global efforts in hydrocolloid innovations. Substitution of 50% durum wheat semolina with pearling byproducts results in a darker pasta with good cooking features, related to stickiness, firmness, and cooking losses. The water-extractable constituent of arabinoxylan displays high viscosity when it is dispersed in water. As a food component, arabinoxylan can affect water-holding ability, dough rheology, and starch retrogradation. The supply of gum arabic, which is produced by acacia trees in the gum belt of Africa, is unpredictable due to political and climatic issues in the main producing countries, such as Sudan and Nigeria. Collagen hydrolysate has been mentioned, especially for chocolate applications, as it can replace some of the cocoa butter, with minimum impact on chocolate viscosity, moisture, taste and, sensory evaluation.