Abstract:
The effect of guar gum and xanthan gum to the cincaluk cube texture at different ratio
(guar gum:xanthan gum) ( I 0:0, 2:8, 4:6, 6:4, 8:2, 0: I 0) were investigated. Prepared
cincaluk was dried at 50
C into I 0% moisture content by using hot air drying method.
The hardness, color, water solubility index, sensory and proximate analysis (moisture,
protein, fat, ash and carbohydrate) of cincaluk cubes produced were examined. Hardness
determination was measured by using texture analyzer and sensory analysis was
conducted by 30 untrained panelists. Sample ratio 8:2 present the highest hardness value
(783.0 I ± 3.18 g) and the hardness of cincaluk cubes were increased with the increases of
guar gum. However, sample with guar gum only ( I 0:0) showed lower hardness value
(644.74±1.50 g) than the mixture of guar gum and xanthan gum. There were significantly
difference (p<0.05) on the hardness values between samples at different ratio. There were
no significance different (p>0.05) on color different L1E, between samples at different
ratio but the value was consider high. Sample ratio 6:4 showed the highest solubility
index (4.45 ± 0.05 %) while sample with xanthan gum only (0: 10) showed the lowest
solubility index (2.22±0.12 %). Overall acceptance showed that there were significance
different (p<0.05) between all samples and commercial cincaluk. The proximate values
for the cincaluk cubes with different formulation were not significantly different (p>0.05)
for protein, fat, moisture, ash, and carbohydrate respectively. This study found that ratio
6:4 of guar gum and xanthan gum was the best combination to produce a good texture of
cincaluk cube.
