GELLING CHARACTERISTICS OF PECTIN FROM SUNFLOWER HEAD RESIDUES

被引：20

作者：

CHANG, KC ^{[1
]}

MIYAMOTO, A ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL SCI & FOOD TECHNOL,FARGO,ND 58105

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 06期

关键词：

SUNFLOWER; PECTIN; GELS; TEXTURE; SUGAR;

D O I：

10.1111/j.1365-2621.1992.tb06877.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gelling properties of sunflower head pectin were studied using two instrumental methods: the standard sag method and the Instron textural profile method. For the Instron method, the jellies were formulated with 0-60% sugar content with various amounts of calcium chloride (30 to 90 mg/g pectin) at pHs 5.4 and 6.0. Sunflower pectin had a gel power of 110 compared to 100 for a citrus low-methoxyl pectin and 120 for an amidated low-methoxyl pectin. Sunflower pectin formed jellies under all experimental conditions. Sunflower pectin has a high potential for producing low-caloric foods, particularly when a near-neutral taste is required.

引用

页码：1435 / &

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