Please use this identifier to cite or link to this item:
Studies on the effect of functional sugar replacers on the gelation of high methoxyl pectin induced by high pressure
|關鍵字:||high hydrostatic pressure|
high methoxyl pectin
functional sugar replacers
活性 也會隨之降低。在 Hunter L、a、b 值的比較方面，三種果膠凝
膠中表現較為明顯，結果中還指 出 4000 大氣壓是這兩種糖醇之果膠
凝膠最適合的加工壓力。最適宜的添加組 合為檸檬酸濃度 0.04M、木
糖醇濃度 34％ 以及山梨醇濃度 30.2％。|
In recent years, there has been interests within the food industry to ues high hydrostatic pressure as a novel food processing technique. Because large concentrations of sugar are required as the cosolute for the gelation of high methoxyl pectin, pectin gels have a high calorie value. In order to obtain a low calorie gelled product of high pressure-induced pectin gelation, sucrose, sorbitol and xylitol were used as the cosolutes at operating pressures without additional supply of heat to the pressure vessel in this study. The effects of various operating parameters including different functional sugar replacer concentrations, operating pressures and citric acid concentrations were studied. Items tested included gel strength, L, a, b value, water activity, and TPA analysis. Additionally, the optimum combined conditions were determined by using response surface methodology (RSM). By comparison of the effect among sucrose and functional sugar replacers in the high pressure-induced gelation of pectin, It was found that, after pressurization, the more ctiric acid used, the more aggregation of the pectin molecules occurred and products with less water activities were formed. There were no significant difference in L, a, b values among these three pectin gels. Besides, sorbitol formed a weeker gel at high acid concentrations. Higher pressures generated stronger gel networks, and the effect was found to be more pronounced among sucrose and xylitol pectin gels. Results indicated that the most suitable processing pressure for these two sugar alcohol pectin gels was 4000 atm. The optimum combined conditions were found in the processing conditions of citric acid of 0.04 M, xylitol concentration of 34%, and sorbitol concentration of 30.2%.
|Appears in Collections:||食品暨應用生物科技學系|
Show full item record
TAIR Related Article
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.