Applying poly gamma glutamic acid for better “Gio lua” production quality

Abstract

This paper presents the results of applying poly gamma glutamic (γ-PGA) to replace dangerous chemical additives in “Gio lua” production method. γ-PGA is known as a biopolymer produced from the fermentation of bacteria Bacillus subtilis, which is used as an food additive in food processing sector and some other fields. The development under the industrialisation and modernisation tendency leads to changes in production methods of “Gio lua”, including some toxic food additives which are added to modify structure, increase the preservation period... Therefore, it is necessary to study on healthy food additives for replacing toxic ones. This study’s results showed that, when using γ-PGA with 0.1% concentration in Gio lua, the product quality is better in comparison with using other additives, cutting force (2294.6 g) and compress force (902.05 g), gel strength (8802.5 g.mm), and good organoleptic value of color and taste. The best γ-PGA concentration for “Gio lua” production is 0.2%.