FACTORS AFFECTING THE PRODUCTION OF LOW-ESTER PECTIN GELS

被引：19

作者：

ELNAWAWI, SA ^{[1
]}

HEIKAL, YA ^{[1
]}

机构：

[1] AIN SHAMS UNIV,FAC AGR,DEPT FOOD ENGN,CAIRO,EGYPT

来源：

CARBOHYDRATE POLYMERS | 1995年 / 26卷 / 03期

关键词：

D O I：

10.1016/0144-8617(94)00100-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Low-ester pectin gels find wide application in food industries especially in low calorie or dietectic foods because of their low sugar content. They are also relatively stable during prolonged storage at room temperature and they retain their shape at higher temperatures. In the present work the factors affecting the production of low-ester pectin gels including pH, pectin, calcium and sugar concentrations were investigated. The purpose of the work was to obtain the optimum conditions for the production of gels of high firmness and strength with a range of elasticity and free from syneresis. Gel firmness and strength were measured over the ranges of pH 3-3.6, 15-100 mg Ca2+/g pectin, 0.5-1.2% pectin and 10-50% sucrose. Conditions of pH (3, 3.6), (35, 45) mg Ca2+ /g pectin, 1% pectin and (20, 30%) sucrose were optimal for gel firmness and strength.

引用

页码：189 / 193

页数：5

共 22 条

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[2]

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[3]

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[4]

ELNAWAWI SA, 1993, T EGYPTIAN SOC CHEM, V19, P102