Influence of composition on non-oral texture of kappa-carrageenan-locust bean gum-guar gum mixed gels
Ten non-oral texture attributes of kappa-carrageenan-locust bean gum gels and kappa-carrageenan-locust bean gum-guar gum gels were evaluated in three steps: (1) compressing gels between fingers without breaking; (2) breaking gels between fingers; and (3) cutting gels with a knife. The study was performed in two series of seven samples of 0·5 % and 0·75 % total hydrocolloids concentration, the proportion of gum varying from 0 to 60 %. When both gums were used their ratio was 1:1. The modification of texture attributes produced by type and proportion of gums added to kappa-carrageenan gels was studied by using analysis of variance, multivariate analysis of variance and multidimensional scaling. Type of gum, gum concentration and their interaction showed significant effects on the non-oral texture of gels. Locust bean gum substitution produced the strongest gels.
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
1994
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| Subjects: | Mixed gels, Multidimensional scaling, Multivariate analysis of variance, Non-oral texture, Sensory profiling, |
| Online Access: | http://hdl.handle.net/10261/331643 |
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