Premium
FABRICATION, CHARACTERIZATION, AND MODIFICATION OF THE TEXTURE OF CALCIUM ALGINATE GELS
Author(s) -
LUH NANCY,
FLINK JAMES M.,
KAREL MARCUS
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12649.x
Subject(s) - gelatin , texture (cosmology) , pectin , dehydration , materials science , calcium , universal testing machine , fabrication , characterization (materials science) , compression (physics) , chemical engineering , composite material , chemistry , nanotechnology , computer science , food science , metallurgy , biochemistry , artificial intelligence , medicine , alternative medicine , pathology , engineering , image (mathematics) , ultimate tensile strength
A simulated fruit gel suitable for freeze dehydration has been developed. The fabricated gel system consists primarily of alginate molecules crosslinked by calcium ions. Static compression tests or compression tests using the Instron Universal Testing Machine were used to characterize the mechanical properties of crosslinked gels having different compositions. It has been observed that incorporation of additional components such as pectin, gelatin, or sucrose to the calcium alginate system modified the textural characteristics of the crosslinked gels. Some hypotheses explaining the effect of added components on gel structure and texture are presented. Comparison of the results obtained from sensory and instrumental methods of texture measurement showed that if the instrumentally measured mechanical properties of two gel samples are different by 20% or more, sensory panelists could differentiate between the two samples at a high level of statistical significance.