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Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures.

Soumya, Banerjee and Suvendu, Bhattacharya (2011) Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures. Journal of Food Engineering, 102 (3). 287-292 . ISSN 0260-8744

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Official URL: http://dx.doi.org/10.1016/j.jfoodeng.2010.08.025

Abstract

Gellan, agar and their mixed gels at an equal proportion of both were subjected to uniaxial compression to determine the textural attributes including fracture characteristics, opacity and syneresis. An increase in concentration of hydrocolloids increased opacity but decreased syneresis. Highly transparent gellan gels with opacity less than 8% were obtained; opacity of agar gels was highest, and was between 5% and 30% for their mixed gels. Syneresis as low as 1.5% was observed with the mixed gel containing 2% each of agar and gellan. The maximum stress and energy for compression increased with the level of gelling agents while instantaneous relaxation in height decreased. Binary combinations or mixed gels containing agar and gellan can provide unique textural and physical characteristics like syneresis and opacity.

Item Type: Article
Uncontrolled Keywords: Gellan; Agar; Mixed gel; Opacity; Syneresis; Texture
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Mar 2011 13:40
Last Modified: 18 Mar 2011 13:40
URI: http://ir.cftri.com/id/eprint/9997

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