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Textural characterisation of gellan and agar based fabricated gels with carrot juice.

Soumya, Banerjee and Ravi, R. and Suvendu, Bhattacharya (2013) Textural characterisation of gellan and agar based fabricated gels with carrot juice. LWT - Food Science and Technology, 53. pp. 255-261. ISSN 0023-6438

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Abstract

Carrot juice (1:1, w/w) based gels, made from gellan and agar with sucrose (7.5 and 15 g/100 g), have been examined for the mechanical characteristics (fracture force and strain, and energy for compression) in addition to sensory attributes and syneresis. Incorporation of carrot juice in gellan gels markedly increases fracture force and energy for compression; syneresis increases to as high as 2 g/100 g. The fracture strain for gellan gels (30e40%) is higher than that of the agar sample (18e22%) meaning the more brittle nature of the latter samples. Gellan gels are much tougher and resist compression compared to agar samples at solid concentrations of 1 g/100 g. The sensory cohesiveness for carrot juiceegellan gels is higher than the corresponding gellan gels without carrot juice. In the case of agar gels, an increase in the sugar level increases sensory hardness, springiness, stickiness and cohesiveness while juiciness shows a different trend. The addition of sucrose in all these formulations improves cohesiveness. The application of principal component analysis to interrelate sensory and objective parameters indicates that the sensory juiciness stands separated from the remaining objective and sensory attributes.

Item Type: Article
Uncontrolled Keywords: Gel Carrot Hydrocolloid Texture Sensory
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 May 2013 04:08
Last Modified: 11 Oct 2018 09:32
URI: http://ir.cftri.com/id/eprint/11209

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