Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures
Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures
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DOI：
10.1016/j.jfoodeng.2010.08.025
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发表时间：
2011-02-01
影响因子：
5.5
通讯作者：
Bhattacharya, Suvendu
中科院分区：
文献类型：
--
作者：
Banerjee, Soumya;Bhattacharya, Suvendu
对结冷琼脂及其等比例混合凝胶进行单轴压缩，以测定其质构特性，包括断裂特性、不透明度和脱水收缩。水胶体浓度增加，不透明度增加，但脱水收缩减少，得到不透明度小于8%的高度透明的结冷凝胶，琼脂凝胶的不透明度最高，在5%和30%之间。对于它们的混合凝胶，在含有2%的混合凝胶中观察到低至1.5%的脱水收缩。琼脂和结冷胶的每一种压缩的最大应力和能量随着胶凝剂的水平而增加，而高度的瞬时松弛降低。含有琼脂和结冷胶的二元组合或混合凝胶可以提供独特的质地和物理特性。如脱水收缩和不透明度（C）2010爱思唯尔有限公司版权所有
Gellan agar and their mixed gels at an equal proportion of both were subjected to uniaxial compression to determine the textural attributes including fracture characteristics opacity and syneresis An increase in concentration of hydrocolloids increased opacity but decreased syneresis Highly transparent gellan gels with opacity less than 8% were obtained opacity of agar gels was highest and was between 5% and 30% for their mixed gels Syneresis as low as 1 5% was observed with the mixed gel containing 2% each of agar and gellan The maximum stress and energy for compression increased with the level of gel ling agents while instantaneous relaxation in height decreased Binary combinations or mixed gels containing agar and gellan can provide unique textural and physical characteristics like syneresis and opacity (C) 2010 Elsevier Ltd All rights reserved