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Characterization Of Mixed Gels

Rastogi, Jatin and Roopesh Kumar, R. (2008) Characterization Of Mixed Gels. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: 4 Gel is an intermediate state between the solid and liquid phases and exhibit viscoelasticity. Multi-component gels can be developed by using raw materials from different sources exhibiting variations in functionality. The present work is an investigation dealing with agar as a gelling agent to which other additives and raw materials like mango pulp, calcium chloride and xanthan gum have been incorporated to examine the effect of these additives on the textural attributes of the developed gel. The different textural attributes like peak force, firmness, strain at peak force, gel strength and energy for puncture have been determined employing the methodology of puncturing the gel samples. The peak force, an indication of the resistance offered by the sample during puncturing, increases upto 3 N with an increase in agar concentration (0.25-2%) in mango pulp. Similarly, the firmness, gel strength and energy for puncture of the sample increases markedly while there is a slight increase of strain at peak force. The effect of xanthan on agar-mango gels is irregular but shows the formation of harder samples at a xanthan concentration of 0.5%. Calcium chloride (0.2-0.8%) imparts a non-significant effect on the texture of mango-agar gels. It is thus concluded that mixed gels with acceptable textural attributes can be made employing the concept of multi-component gel system.
Uncontrolled Keywords: Mixed gels, Agar, Xanthan, Mango pulp, Calcium chloride, Texture analyser
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Oct 2008 08:56
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8760

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