[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Characteristics of Gellan Gum Based Food Gels

Dipjyoti, Saha (2009) Characteristics of Gellan Gum Based Food Gels. [Student Project Report]

[img] PDF
Restricted to Repository staff only

Download (1MB)


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: Fruit juice based gels can be an interesting approach to have unique textured gels with adequate textural parameters that reflect setting of gel and gel strength. Thus, the objective of the present investigation is to determine the textural attributes of the gellan gum gels formed with different concentrations of the gum in addition to sugar and/or pineapple juice. In the present study, the textural characteristics of the developed gels were examined by employing the method of large deformation compression and stress relaxation. Sugar upto a level of 15% was added while the concentration of gum was varied between 0.5 and 3.0%. Fracture force/stress/energy markedly increases with an increase in the concentration of gellan gum while the extent of increase in fracture strain was marginal. The change in these compressive textural parameters was more pronounced for sugar added samples. Marked decay in stress relaxation curves was observed when the samples were subjected to stress relaxation. The stress relaxation parameters that were calculated were the residual stress, extent of relaxation and relaxation time. The extent of relaxation decreased marginally with an increase in gum content upto 2% but showed much lesser extent of relaxation when the gum concentration was extended beyond 2%. The sugar added samples exhibited lesser relaxation characteristics but higher relaxation times indicating better setting of gel compared to sample without sugar. The present study thus provides an innovative pathway for developing fruit juice based gels of varied texture as a convenience food.
Uncontrolled Keywords: gellan gum food gels textural attributes
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Oct 2009 07:02
Last Modified: 06 Oct 2009 07:02
URI: http://ir.cftri.com/id/eprint/9269

Actions (login required)

View Item View Item