Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels
Pelin Poçan,
Sevil Çıkrıkcı Erünsal
Abstract:Plant-based hydrocolloid systems which are mixed with different carbohydrate types are becoming popular due to vegan concerns for both non-food and food industry. In this study, different sugar types (d-allulose and sucrose) at different concentrations (20% and 40%) were used to explore their effects on the gelation and physical properties of agar–agar. For characterization of these agar–agar-based gel systems, in addition to common physical methods (moisture content, water activity, color, hardness, viscosity… Show more
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