E. Duran et al., LOW SUGAR BAKERY JAMS WITH GELLAN GUM GUAR GUM MIXTURES - INFLUENCE OF COMPOSITION ON TEXTURE, Food hydrocolloids, 8(3-4), 1994, pp. 373-381
Effects of gellan gum (GE), guar gum (G) and fruit (F) contents on tex
ture of low sugar peach jams (30 degrees Brix) were studied. Thirty-si
x samples were prepared following a factorial design with three GE lev
els (0.05-0.1% w/w), four G levels (0-0.75% w/w) and three F levels (4
0-60% w/w). Instrumental texture was described by four parameters-hard
ness, rigidity, brittleness and adhesiveness-obtained from a single cy
cle 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 b
y G content; effects of GE and F on adhesiveness and of GE on brittlen
ess were significant. By Principal Components Analysis of texture data
, it was found that the first component (66% of variability) is define
d by hardness, rigidity and adhesiveness while the second (24% of vari
ability) is mainly defined by brittleness. Increasing first axis score
s were generally observed when GE increased, whereas second axis score
s were mainly dependent on G content.