Viscoelastic properties of restructured sweetpotato puree

被引：16

作者：

Fasina, OO ^{[1
]}

Walter, WM

Fleming, HP

Simunovic, N

机构：

[1] Auburn Univ, Biosyst Engn Dept, Auburn, AL 36849 USA

[2] N Carolina State Univ, USDA, ARS, Raleigh, NC 27695 USA

[3] N Carolina State Univ, Dept Food Sci, N Carolina Agr Res Serv, Raleigh, NC 27695 USA

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2003年 / 38卷 / 04期

关键词：

alginate; calcium; gel; loss modulus; storage modulus; viscosity;

D O I：

10.1046/j.1365-2621.2003.00711.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The viscoelastic properties of sweetpotato (SP) puree restructured with alginate were determined and compared with those of non-restructured SP puree. Results from oscillatory shear experiments showed that both purees behaved like a gel with the storage modulus (G') predominant over the loss modulus (G"). The addition of a calcium/alginate complex increased the firmness of SP puree. Gel strength of both restructured and non-restructured puree was highest at room temperature (25 degreesC).

引用

页码：421 / 425

页数：5

共 24 条

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