MECHANICAL PROPERTIES of A RASPBERRY PRODUCT TEXTURIZED WITH ALGINATE
- 1 August 1990
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 14 (4) , 267-278
- https://doi.org/10.1111/j.1745-4549.1990.tb00133.x
Abstract
Calcium alginate gels (1% algin) with and without agar (1%) as a presenting agent were used to form the matrix for a texturized rasberry product containing 2-8% raspberry pulp. The addition of the pulp resulted in a mechanically weaker product as compared to the pure gels, and the loss of strength increased with the pulp concentration. The agar did not have an appreciable effect on the product''s strength but it made them, comparatively, more brittle and stiffer. Although full equilibration of the gels and products took about 48 h or more, all their main mechanical features could be determined in tests performed after 24 h only.This publication has 6 references indexed in Scilit:
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