Low sugar bakery jams with gellan gum guar gum mixtures. Influence of composition on texture
Effects of gellan gum (GE), guar gum (G) and fruit (F) contents on texture of low sugar peach jams (30° Brix) were studied. Thirty-six samples were prepared following a factorial design with three GE levels (0.05–0.1% w/w), four G levels (0–0.75% w/w) and three F levels (40–60% w/w). Instrumental texture was described by four parameters—hardness, rigidity, brittleness and adhesiveness—obtained from a single cycle puncture test in a Stevens Texture Analyser. GE is the composition factor with the strongest effect on both hardness and rigidity values. The effects of G and F on these parameters and GE—F interaction were also significant. Adhesiveness and brittleness were mainly governed by G content; effects of GE and F on adhesiveness and of GE on brittleness were significant. By Principal Components Analysis of texture data, it was found that the first component (66% of variability) is defined by hardness, rigidity and adhesiveness while the second (24% of variability) is mainly defined by brittleness. Increasing first axis scores were generally observed when GE increased, whereas second axis scores were mainly dependent on G content.
| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Published: |
Elsevier
1994-08
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| Online Access: | http://hdl.handle.net/10261/332188 |
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