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EFFECTS OF GELLAN GUM, CITRIC ACID AND SWEETENER ON THE TEXTURE OF LEMON JELLY
Author(s) -
MORITAKA HATSUE,
NAITO SHIGEHIRO,
NISHINARI KATSUYOSHI,
ISHIHARA MIKI,
FUKUBA HIROYASU
Publication year - 1999
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1999.tb00200.x
Subject(s) - citric acid , gellan gum , food science , flavor , mathematics , chemistry , xanthan gum , rheology , materials science , composite material
Effects of various ingredients on the texture of lemon jellies prepared from gellan gum, citric acid and sweetener were investigated by rheological measurement and sensory evaluation. The data were analyzed by use of the modification of Scheffé's mixture experiment method in converse triangle experiment area. The contours of the response surface were drawn using the best model whose terms were searched by AIC statistic, and the approximate model was calculated to consider the contours. “Hardness” estimated by both methods was large in jellies with high content of gellan gum and low content of citric acid. The content of citric acid significantly influenced “smoothness” estimated by a subjective method. The influence of citric acid varied with the content of gellan gum. The correlation coefficients of evaluation between “hardness” and “lemon flavor” or “sourness” were negative.