Vol. 7, Issue 2, Part A (2025)

This study investigates the structural and functional properties of Detarium microcarpum seed gum (DSG) as a potential hydrocolloid for food applications. The primary objectives were to characterize the gum's molecular structure, evaluate its rheological properties, and assess its performance in food matrices, specifically starch-rich noodles. The gum was extracted from mature Detarium microcarpum seeds and analyzed for its monosaccharide composition, molecular weight, and rheological behavior using techniques such as HPLC, NMR, FTIR, and HPSEC. Its viscosity, gelation behavior, and ability to modify starch properties were tested in comparison to standard hydrocolloids like guar and locust bean gum. DSG’s performance in noodles was also evaluated in terms of cooking quality, texture, and sensory attributes. The results revealed that DSG has a high mannan content with a low galactose substitution (M/G ratio of 2.8:1), contributing to its superior viscosity and gel-forming abilities. It exhibited significantly higher viscosity compared to guar and locust bean gum at both 1% and 2% concentrations. In noodle applications, DSG improved cooking loss, water uptake, and tensile strength, with the optimal sensory score achieved at 1.0% inclusion. Statistical analysis confirmed the significance of these improvements, with DSG offering a sustainable and cost-effective alternative to imported gums. The study concludes that DSG can be used as a functional polysaccharide in food formulations, particularly in controlling texture, water retention, and starch digestibility. It offers a promising solution for the food industry, particularly in regions where Detarium microcarpum is available, and further studies are recommended to optimize processing parameters for large-scale applications.