Effect of inulin on texture and clarity of gellan gels

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• 作者：Vasiliki Evageliou ; Georgia Tseliou ; Ioanna M ; ala ; Michael Komaitis
• 关键词：Gellan gel ; Inulin ; Stress ; Strain ; Young’ ; s modulus ; Clarity
• 刊名：Journal of Food Engineering
• 出版年：2010
• 出版时间：December 2010
• 年：2010
• 卷：101
• 期：4
• 页码：381-385
• 全文大小：271 K

文摘

The effect of inulin on the gelation of 0.5 wt % low acyl gellan in the presence of increasing concentrations of potassium chloride was investigated by large deformation compression experiments and visible light absorbance. The sugar and salt concentrations varied from 0 to 15 wt % and 40–100 mM, respectively. Stress and strain at failure along with Young’s modulus were calculated from each compression curve. Samples prior to compression were refrigerated at 5 °C for 24 h. Reduced gel strength and firmness were observed for all inulin and salt concentrations. Increasing amounts of inulin resulted in an increase in gel strength which was greater for higher potassium concentrations. Elasticity values did not exhibit great diversion. Inulin at concentrations of 5 and 10 wt % led to less turbid gels than those with only gellan. Samples containing 15 wt % inulin gave absorbance readings greater than 1.