LOW SUGAR BAKERY JAMS WITH GELLAN GUM GUAR GUM MIXTURES - INFLUENCE OF COMPOSITION ON TEXTURE

Citation
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
Citations number
21
Categorie Soggetti
Food Science & Tenology","Chemistry Physical","Chemistry Applied
Journal title
ISSN journal
0268005X
Volume
8
Issue
3-4
Year of publication
1994
Pages
373 - 381
Database
ISI
SICI code
0268-005X(1994)8:3-4<373:LSBJWG>2.0.ZU;2-7
Abstract
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.