Influence of composition on the resistance to compression of kappa carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurements

被引：11

作者：

Damasio, M. H. ^{[1
]}

Fiszman, S. M. ^{[1
]}

Costell, E. ^{[1
]}

Duran, L. ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, E-46010 Valencia, Spain

来源：

FOOD HYDROCOLLOIDS | 1990年 / 3卷 / 06期

关键词：

D O I：

10.1016/S0268-005X(09)80223-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The resistance to compression of kappa carrageenan-locust bean gum and carrageenanlocust bean gum-guar gum gels was studied by instrumental tests and by non-oral sensory evaluation. The study was performed in two series of 15 samples of 0.5 and 0.75% total hydrocolloid concentration (HC), the proportion of gum varying from 0 to 70%. The effects of type of gum and gum proportion, and their interaction on the different measured compression parameters-maximum rupture force, deformability moduli at two deformation ranges (10-20 and 20-30%), deformation to rupture and energy-were significant. These effects were also significant on some non-oral sensory parameters (P <= 0.05). Good correlations (0.87 < r < 0.96) were found between three sensory parameters: firmness, deformation before rupture and resistance to rupture; and three instrumental parameters: deformability modulus, deformation and maximum rupture force respectively.

引用

页码：457 / 464

页数：8

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