FABRICATION, CHARACTERIZATION, AND MODIFICATION OF THE TEXTURE OF CALCIUM ALGINATE GELS

摘要: A simulated fruit gel suitable for freeze dehydration has been developed. The fabricated system consists primarily of alginate molecules crosslinked by calcium ions. Static compression tests or using the Instron Universal Testing Machine were used to characterize mechanical properties gels having different compositions. It observed that incorporation additional components such as pectin, gelatin, sucrose modified textural characteristics gels. Some hypotheses explaining effect added on structure and texture are presented. Comparison results obtained from sensory instrumental methods measurement showed if instrumentally measured two samples 20% more, panelists could differentiate between at a high level statistical significance.