Structural-mechanical characteristics of fruit jam enriched with fibers

Petrova, Todorka; Manev, Z.; Bakalov, Ivan; Petkova, Nadezhda; Ivanova, Kristina; Ruskova, Milena; Penov, Nikolay

doi:10.1063/1.5091361

Cited by 2 publications

(2 citation statements)

References 9 publications

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“…Therefore, with the addition of 1.3% starch to carrageenan gels (P02; P05 and P08) and 0.8% low-esterified amidated pectin (P03; P06 and P09), the rupture force of these samples was minimized relative to the gels without added starch, or pectin (P01; P04 and P07). Such a minimal reduction in rupture force was observed in fruit pear jam enriched with short-chain inulin against a pure model system (Petrova, 2019).…”

Section: Resultsmentioning

confidence: 77%

The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

Manev

Petkova

2020

BUASVMCN-FST

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Experiments were conducted to study the rheological behavior of iota-carrageenan Gels to which potato starch and low-esterified amidated pectin were added. The rheological measurements of carrageenan jellies were performed by a texture analyzer at different concentrations of gelling agent (iota-carrageenan) and fixed concentrations of starch (1.3 %) and pectin (0.3%). Following the experiments, rheological patterns related to rupture force, rupture deformation and firmness of the gels were evaluated. Potato starch and low esterified amidated pectin at certain concentrations do not show synergistic effects with iota-carrageenan. The addition of low esterified amidated pectin or potato starch in iota-carrageenan gel results in a significant reduction in deformation and a minimal reduction in the rupture force.

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Section: Resultsmentioning

confidence: 77%

The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

Manev

Petkova

2020

BUASVMCN-FST

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“…Moreover, with increasing sodium alginate concentration the diameter of alginate jelly (beads) increases, and with increasing calcium salt concentration (calcium dichloride dihydrate), the size (diameter) of alginate jelly (beads) decreases, respectively (Kaur, 2018). A reduction or minimal improvement in the structural-mechanical parame ters were observed with the addition of highly esterified pectin or inulin to pear fruit jam, which has not undergone heat treatment (Petrova, 2019).…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam

Manev

Petkova

2020

BUASVMCN-FST

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Alginate beads attract attention as a encapsulation matrix of bioactive substances in food. However, the stability of beads depends on calcium ion and sodium alginate concentration, gelling time and others factors. The aim of this study is to investigate the influence of different types of calcium salts on the structural and mechanical parameters - the rupture force and rupture deformation at different gelling times of the pear jam prepared with soluble dietary fibers and inulin. The relationships between the rupture force and rupture deformation of the fruit jams were established. By increasing the gelling time from 24 hours to 48 hours, the rupture deformation of jams with 7% calcium lactate were reduced and in those with 7% CaCl2 the rupture forces increases. Any change in rupture force was observed for the jam with 3.5% CaCl2. This study demonstrated the practical application of different calcium salts for preparation of stable pear jam.

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Structural-mechanical characteristics of fruit jam enriched with fibers

Cited by 2 publications

References 9 publications

The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam

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