Lallemantia royleana with vernacular name of Balangu is a mucilaginous endemic plant which is grown in different regions of world especially Middle East countries. Because of high mucilage content, the seeds can be used as a new source of food hydrocolloid in food formulations. The effect of five substitution levels (0%, 25%, 50%, 75% and 100%, w/w) of Balangu seed gum (BSG) on the textural characteristics of xanthan gum (XG), guar gum (GG) and locust bean gum (LBG) gels were investigated by using the TPA test. The result showed that the springiness of GG-BSG and XG-BSG mixed gels increase significantly when the concentration of BSG increases. It was also found that the chewiness, hardness and adhesiveness of LBG were very sensitive to the substitution levels of BSG.

Keywords