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

被引：0

作者：

Manev, Zdravko ^{[1
]}

Petkova, Nadezhda ^{[2
]}

机构：

[1] Inst Food Preservat & Qual, Vasil Aprilov Blvd 154, Plovdiv 4003, Bulgaria

[2] Univ Food Technol, Technol Fac, Dept Organ Chem & Inorgan Chem, 26 Maritsa Blvd, Plovdiv 4002, Bulgaria

来源：

BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 77卷 / 02期

关键词：

amidated pectin; gels; iota-carrageenan; starch; KAPPA; POLYSACCHARIDE; TEXTURE;

D O I：

10.15835/buasvmcn-fst:2020.0001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：77 / 81

页数：5

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