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Alginate Texturization of Highly Acid Fruit Pulps and Juices
Author(s) -
KALETUNC GONUL,
NUSSINOVITCH AMOS,
PELEG MICHA
Publication year - 1990
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.1365-2621.1990.tb03622.x
Subject(s) - pulp (tooth) , citric acid , chemistry , food science , texture (cosmology) , fruit juice , dentistry , medicine , artificial intelligence , computer science , image (mathematics)
Apple pulp and reconstituted grapefruit juice were provided as texturized alginate gels at concentrations of 5–96%, after pH adjustment. The resulting products had appreciable mechanical integrity even at very high pulp or juice concentration. Their texture, judged by compressive strength, strain at failure, and deformability modulus was improved considerably by dipping in calcium lactate solution. The original pH of the fruit could be restored by a dip in a citric acid solution without adverse effects on texture.