INFLUENCE OF INITIAL PH ON GELATION KINETICS OF TEXTURIZED PASSION-FRUIT PULP

Homogeneous texturized fruit was prepared by internal setting with alg inate, and insoluble calcium salt at neutral pH and then addition of g lucono-delta-lactone. Hydrolysis of the latter gradually lowered pH, t hus inducing calcium release and gel setting. Gelation kinetics of ble nds at different initial pH level were determined by following the evo lution of the compressive force of gel with a Texture Analyser. Biexpo nential and Avrami models provided good overall descriptions of the di fferent S-shaped setting-curves in relation to initial pH The biexpone ntial model could provide a good basis for a physico-chemical interpre tation of the gelation phenomenon.