Premium
Viscoelastic properties and textural characterisation of high methoxyl pectin of hawthorn ( C rataegus pubescens ) in a gelling system
Author(s) -
LinaresGarcía José Antonio,
RamosRamírez Emma Gloria,
SalazarMontoya Juan Alfredo
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12792
Subject(s) - chewiness , viscoelasticity , pectin , texture (cosmology) , food science , chemistry , materials science , chemical engineering , chromatography , composite material , computer science , image (mathematics) , artificial intelligence , engineering
Summary The viscoelastic behaviour and texture profile of gels composed of the high methoxyl pectin in hawthorn ( HMPH ) were studied, and these gels were compared with commercial citrus gels ( HMPC ). The values of G′ (elastic component) for the HMPH and HMPC gels (1% pectin and pH 3.0) were 2567 and 1177 Pa, respectively, and the values of G″ (viscous component) were 494 and 253, respectively. Because G′ > G″, both of these gels exhibit viscoelastic solid behaviour with predominant elastic characteristics. The viscoelastic behaviours of the gels were analysed using the Burger model. The texture analysis demonstrated that the hardness of the HMPH gels was almost 10‐fold higher than that of the HMPC gels. In addition, the gumminess and chewiness of the HMPH gels were 31.2‐ and 46.1‐fold higher than those of the HMPC gels, respectively. These results could likely contribute to the utilisation of HMPH pectins.