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Mango pulp-agar based model gel: textural characterisation.

Shipra, Tiwari and Suvendu, Bhattacharya (2014) Mango pulp-agar based model gel: textural characterisation. Journal of Food Science and Technology, 51 (1). pp. 75-82. ISSN 0021-8561

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Abstract

The textural properties of a model gel system have been investigated by employing an experimental design concerning the effect of agar (1–3%), mango pulp (0–50%) and sugar (0–20%). A gel characterization method, based on the principle of penetration-shearing, has been applied to determine the response functions (fracture strain, fracture stress, energy for penetrationshearing and firmness). These textural indices can be fitted well (0.858≤r≤0.953, p≤0.01) to second order polynomials. Agar possesses the maximum effect and an increase in agar content markedly increases these indices while sugar imparts mostly a curvilinear effect; a failure strain as high as 33% has been achieved by increasing the agar content. The individual optimization (maximization), based on canonical analysis, on these indices indicates that agar content to be more than 2.8%. Gels with extensively varying textural properties can be achieved by changing the proportions of these ingredients.

Item Type: Article
Uncontrolled Keywords: Fruit gel Rheology Penetration-shearing Optimization
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jan 2014 05:27
Last Modified: 23 Jan 2014 05:27
URI: http://ir.cftri.com/id/eprint/11326

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