Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

Banerjee, Soumya; Bhattacharya, Suvendu

doi:10.1016/j.jfoodeng.2010.08.025

Cited by 79 publications

(43 citation statements)

References 23 publications

(29 reference statements)

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“…3) of which the former has a dominating effect (Table 3). Brittle and mushy gels result from agar while highly transparent gels are obtained when using gellan gum alone or gellan-agar system up to 1% level of hydrocolloids (Banerjee and Bhattacharya 2011). An increase in the hydrocolloid concentrations increases maximum stress and energy for compression.…”

Section: Resultsmentioning

confidence: 99%

Mango pulp-agar based model gel: textural characterisation

Tiwari

Bhattacharya

2011

J Food Sci Technol

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The textural properties of a model gel system have been investigated by employing an experimental design concerning the effect of agar (1-3%), mango pulp (0-50%) and sugar (0-20%). A gel characterization method, based on the principle of penetration-shearing, has been applied to determine the response functions (fracture strain, fracture stress, energy for penetrationshearing and firmness). These textural indices can be fitted well (0.858≤r≤0.953, p≤0.01) to second order polynomials. Agar possesses the maximum effect and an increase in agar content markedly increases these indices while sugar imparts mostly a curvilinear effect; a failure strain as high as 33% has been achieved by increasing the agar content. The individual optimization (maximization), based on canonical analysis, on these indices indicates that agar content to be more than 2.8%. Gels with extensively varying textural properties can be achieved by changing the proportions of these ingredients.

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Section: Resultsmentioning

confidence: 99%

Mango pulp-agar based model gel: textural characterisation

Tiwari

Bhattacharya

2011

J Food Sci Technol

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“…Syneresis (SYN) was measured applying the method of Banerjee and Bhattacharya [29]. A suspension of 14% (w/v) in 5mL of warm water for each sample was prepared in centrifuge tubes.…”

Section: Syneresismentioning

confidence: 99%

“…Low syneresis values in gel systems are considered to be between 1.5 and 2% [29]. In Table 2, the results of the syneresis evaluation of the studied materials are presented with a significant variation (p≤0.05).…”

Section: Functional Properties Of Composite Floursmentioning

confidence: 99%

Nutritional and Functional Properties of Mushroom (Agaricus bisporus & Pleurotus ostreatus) and Their Blends with Maize Flour

Ishara¹,

Sila²,

Kenji³

et al. 2018

AJFST

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Protein-Energy Malnutrition (PEM) and micronutrient deficiencies are currently the most important nutritional problem in most countries. The use of mushroom flours is limited due to limited knowledge about their functional and their interactions. Nutritional and functional properties of mushroom (Agaricus bisporus and Pleurotus ostreatus) flours and their blends with maize flour were investigated using standard analytical techniques and Pearson correlations. In this study, maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Protein content of maize flour increased with increased mushroom flour content from 6.9% to 15.87 % (A. bisporus) up to 19.32% (P. ostreatus). The mineral content increased from 2.84 -8.74mg/100g and 3.13 -5.41 mg/100g for iron and zinc in the composite flours. A significant increase in fiber (0.53-5.89%) and Ash (1.33-6.59%) was observed. Fat, moisture, carbohydrates and energy did not increase. It was observed a positive significant linear effect (p≤0.05) in the composite flours on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index and swelling capacity and a negative linear effect on compact density, bulk density and syneresis was found. Gelation capacity, emulsifying activity and emulsions stability of the maize flour in blend were not affected with adding P. ostreatus, while a slight decrease was observed with adding A. bisporus. These results suggested that these nutrient rich mushroom flours under investigation could serve as useful protein supplements and food fortification.

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“…Hal ini disebabkan karena karagenan dan konjak secara sinergi membentuk gel yang lebih kuat. Williams menyatakan bahwa campuran karagenan dan glukomanan akan memberikan efek sinergi yaitu meningkatkan kekuatan gel produk 14 . Semakin tinggi kekuatan gel, maka minuman jeli akan semakin memberikan tekstur yang kenyal sehingga sulit disedot, dimana tekstur minuman jeli cenderung menyerupai puding atau agar-agar yang konsumsinya lebih baik dengan cara dipotong.…”

Section: Hasil Uji Organoleptikunclassified

PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP MUTU MINUMAN JELI MIX PEPAYA (Carica papaya) DAN NANAS (Ananas comosus)

Ekafitri¹,

Kumalasari²,

Desnilasari³

2018

Jurnal Pasca

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Jenis dan konsentrasi hidrokoloid akan menentukan kualitas dari minuman jeli baik sifat fisikokimia dan penerimaan sensorinya. Tujuan penelitian ini adalah untuk mengkaji pengaruh jenis dan konsentrasi hidrokoloid terhadap mutu fisikokimia dan penerimaan minuman jeli berbahan baku sari buah campuran pepaya (Carica papaya) dan nanas (Ananas comosus). Penelitian ini disusun menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor, yaitu faktor jenis hidrokoloid, terdiri dari 2 taraf (karagenan dan karagenankonjak) dan faktor konsentrasi hidrokoloid, terdiri dari 3 taraf (0,5%,0,7%, 0,9%, dan 1,1%). Analisis yang dilakukan adalah analisis pH, total asam tertitrasi (TAT), total padatan terlarut (TPT), dan uji organoleptik. Produk terbaik diuji dan dibandingkan teksturnya dengan produk komersial. Produk terbaik diuji proksimat, kandungan serat pangan dan warna. Hasil penelitian menunjukkan jenis dan konsentrasi hidrokoloid berpengaruh terhadap pH, tetapi tidak berpengaruh terhadap TPT dan TAT minuman jeli. Tingkat kesukaan panelis berdasarkan uji organoleptik pada paramater warna, aroma, rasa, daya sedot, dan penerimaan keseluruhan terhadap minuman jeli dipengaruhi oleh konsentrasi hidrokoloid tetapi tidak dipengaruhi oleh jenis hidrokoloid. Produk terbaik yang mendekati produk komersial adalah minuman jeli pepaya nanas dengan penambahan hidrokoloid karagenan 1,1% dengan sifat fisik : kekerasan 62,5 gf dan kekuatan gel 7,33 Mj, mengandung kadar air 84,02%, abu 0,17%, lemak 0,39%, protein 0,26%, serat pangan sebesar 6,39%, vitamin C sebesar 19,99 mg/ 100g dan warna dengan nilai L 28,64; a 4,73 ; dan b 9,52.English Version Abstract(Effect of Type and Concentration of Hidrocolloid on the Quality of Jelly Drink from Papaya-Pineapple Mixed Juice.)The type and concentration of hydrocolloids will determine the quality of jelly products both physicochemical and sensory evaluation. Beside has a high gel strength and low syneresis, carrageenan and konjac (konjac glucomannan) also contain high dietary fiber. The purpose of this study was to find out the effect of the type and concentration of hydrocolloid on the physicochemical and sensory evaluation of the jelly drink made from a papaya pineapple mixed juice. This study uses a factorial completely randomized design (CRD) to evaluate the effect of two kinds of hydrocolloids (carrageenan and mixture of carrageenan konjac) and four concentrations of hydrocolloid (0.5; 0.7; 0.9; 1.1%), in manufacture of jelly drink. An analysis of eight treatments i.e., pH, total acid, total dissolved solids, and organoleptic test. Samples will be selected into two products using DeGarmo effectiveness index, which its texture will be tested and compared to commercial products. The best products analyzed proximate value, the content of dietary fiber and color. Results showed that the type and concentration of hydrocolloids influenced the levels of pH jelly drink, but did not affect on dissolved solids and total acid. Hydrocolloid concentration also affects the assessment of the panelists of the jelly drink products. The best product is papaya pineapple jelly drink with the addition of 1.1% carrageenan hydrocolloid with physical properties: hardness 62.5 gf and gel strength 7,33 Mj, containing moisture 84.02%, ash 0.17%, fat 0.39 %, 0.26% protein, dietary fiber 6.39%, vitamin C 19.99 mg/100 g and color properties : value of L 28.64; a 4.73; and b 9.52.

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Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

Cited by 79 publications

References 23 publications

Mango pulp-agar based model gel: textural characterisation

Mango pulp-agar based model gel: textural characterisation

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP MUTU MINUMAN JELI MIX PEPAYA (Carica papaya) DAN NANAS (Ananas comosus)

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Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

Cited by 79 publications

References 23 publications

Mango pulp-agar based model gel: textural characterisation

Mango pulp-agar based model gel: textural characterisation

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> &amp; <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP MUTU MINUMAN JELI MIX PEPAYA (Carica papaya) DAN NANAS (Ananas comosus)

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Product

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Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour