SENSORY AND RHEOLOGICAL PROPERTIES OF K‐CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM

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Abstract
Mixed gels of K‐carrageenan (C) and a galactomannan gum, viz., locust bean (L), tara (T), and guar (G) in ratios of 7:3 and 1:1 (total concentration 1%), were examined for their rheological properties and by a sensory evaluation. Texture, creep and rupture were measured, and the semantic differential method (SD) was employed. K‐Carrageenan alone could not form a gel at the concentration of 0.5%, while C‐L and C‐T but not C‐G mixtures in the ratio of 1:1 formed gels. The mixed gels of C‐L were hard, very elastic and not perceived as smooth by the sensory evaluation. The values for the gels comprising T were intermediate between the C‐L and C‐G gels in instrumental measurements and sensory characteristics, indicating that the C‐T mixture performed well as an edible gel. This difference is attributed to the synergistic effect between K‐carrageenan and the gums.