Characteristics Of Gellan Gum Based Food Gels.

Dipjyoti, Saha and Suvendu, Bhattacharya (2010) Characteristics Of Gellan Gum Based Food Gels. Journal of Texture Studies, 41. pp. 459-471. ISSN 0022-4901

PDF Journal of Texture Studies 41 (2010) 459–471.pdf - Published Version Restricted to Registered users only Download (277kB) | Request a copy

Abstract

Fruit-based gels with gellan gum as the gelling agent was prepared. Textural attributes of the gellan gum gels, formed with different concentrations of the gum (0.5–3.0%) and sugar and/or pineapple juice, were determined employing the methods of large-deformation uniaxial compression and stress relaxation. Fracture stress/energy markedly increases with an increase in the concentration of gellan gum while fracture strain exhibits a marginal effect. The change in these compressive textural parameters is more pronounced for sugar added samples compared with gels without sugar. Marked decay in stress relaxation curves was observed; the extent of relaxation decreases marginally with an increase in gum content up to 2% but shows much lesser values beyond 2% addition. The sugar added samples exhibit lesser relaxation characteristics but higher relaxation times indicating elastic characteristics compared with samples without sugar. Use of gellan gum provides an innovative method for developing fruit juice based gels as a convenience food because of attractive transparent appearance and textural attributes.

Item Type:	Article
Uncontrolled Keywords:	Gel, gellan gum, stress relaxation, syneresis, texture, uniaxial compression
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Jan 2012 09:50
Last Modified:	17 Oct 2018 11:02
URI:	http://ir.cftri.res.in/id/eprint/10527

Actions (login required)

View Item