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EVALUATION OF THE STRUCTURAL-MECHANICAL PROPERTIES OF COMPOSITE PEAR JELLIES PREAPARED WITH DIFFERENT GELLING TIME AND CALCIUM SALTS
- Source :
- Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 2, Pp 109-120 (2024)
- Publication Year :
- 2024
- Publisher :
- Alma Mater Publishing House "Vasile Alecsandri" University of Bacau, 2024.
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Abstract
- The aim was to investigate the influence of different calcium salts and gelation times on the structural-mechanical parameters of a pear composite jellies. Calcium citrate and calcium lactate with a concentration of 0.6 % and 1.2 % were used as sources of calcium ions for the gelling time of 24 and 48 h. The changes in the structural-mechanical properties of the jellies were determined from the obtained typical curves through a penetration test using a texture analyzer. The increase in the concentration of calcium ions led to the increasing values of the structural-mechanical parameters of the fruit jellies, except for adhesiveness and rupture deformation. The shape of the penetration curves was determined to a greater extent by the type and concentration of calcium salts and to a lesser extent by the gelation time. The Pearson correlation coefficients for the compressive stress, deformation force and firmness increased compared to the other structural-mechanical properties with an increase in the gelation time and the concentration of calcium salts.
Details
- Language :
- English, French
- ISSN :
- 1582540X
- Volume :
- 25
- Issue :
- 2
- Database :
- Directory of Open Access Journals
- Journal :
- Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.834e28b487f5476d8d9a6c217552617e
- Document Type :
- article