Investigation of the effect of storage on the structural-mechanical and sensory properties of pear alginate-carragean jelly
Zdravko Manev,
Stoil Zhelyazkov,
Nadezhda Petkova
Abstract:The aim of the present study was to investigate the effect of storage on the structural-mechanical and sensory properties of pear alginate-carrageenan jelly during storage at different temperatures. The structural-mechanical and sensory characteristics of the fruit jellies were determined using a texture analyzer and sensory analysis. Sodium alginate and iota-carrageenan were used as gelling agents to prepare the jellies. The main raw material was pure pear juice without added dyes, sugars or preservatives. Th… Show more
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