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Gelling Characteristics of Pectin From Sunflower Head Residues
Author(s) -
CHANG K.C.,
MIYAMOTO A.
Publication year - 1992
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.1365-2621.1992.tb06877.x
Subject(s) - pectin , sunflower , chemistry , food science , sugar , horticulture , biology
ABSTRACT Gelling properties of sunflower head pectin were studied using two instrumental methods: the standard sag method and the Instron textural profile method. For the Instron method, the jellies were formulated with 0‐60% sugar content with various amounts of calcium chloride (30 to 90 mg/g pectin) at pHs 5.4 and 6.0. Sunflower pectin had a gel power of 110 compared to 100 for a citrus low‐methoxyl pectin and 120 for an amidated low‐methoxyl pectin. Sunflower pectin formed jellies under all experimental conditions. Sunflower pectin has a high potential for producing low‐caloric foods, particularly when a near‐neutral taste is required.