Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties

Roopa, B. S. and Suvendu, Bhattacharya (2010) Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties. LWT - Food Science and Technology, 43 (9). pp. 1403-1408.

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Abstract

A screening experiment for the formation of alginate gels with eight variables like sodium alginate (3–5 g/100 g), calcium orthophosphate (1.5–2.5 g/100 g), glucono-δ-lactone (GDL) (1.5–2.5 g/100 g), pineapple juice (0–78 g/100 g) and sugar (0–12 g/100 g) and gel-setting variables such as pH (7–9), temperature (10–40°C) and time of gel setting (6–24 h) has been designed by employing Plackett–Burman experimental design. The response functions were the compressive textural parameters namely peak force, irrecoverable compression area or energy and strain, Young’s modulus, and the model parameters like rigidity constant (k) and degree of concavity (n). The formation of an elastic gel is favored at high pH and temperatures while the level of pineapple juice and sugar should be low. Addition of pineapple juice offers a soft gel with low stiffness/rigidity. The experimental results relating the variables and response functions fitted well (0.938 ≤ r ≤ 0.996, p ≤ 0.01) by multivariate linear equations indicating the suitability of the Plackett–Burman design to identify important variables of gel formation. Among the variables, in general, the effect of pineapple juice > glucono-δ-lactone (GDL) > sodium alginate > temperature while other variables had marginal effects.

Item Type:	Article
Uncontrolled Keywords:	Response functions; Stress-strain relationship; Modulus
Subjects:	600 Technology > 08 Food technology > 07 Food Engineering 600 Technology > 08 Food technology > 31 Food Additives
Divisions:	Food Engineering
Depositing User:	Users 197 not found.
Date Deposited:	01 Mar 2011 03:46
Last Modified:	30 Dec 2016 13:16
URI:	http://ir.cftri.res.in/id/eprint/9935

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