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Effects of the Gelling Conditions on the Gelation of Low Methoxyl Pectin
|關鍵字:||low methoxyl pectin;低甲氧基果膠;gelation;texture profile analysis;low-calorie food;response surface methodology;凝膠;質地輪廓分析;低熱量食品;反應曲面法||出版社:||食品科學系||摘要:||
High concentration of sucrose(>65﹪)and low pH value(2.7~3.4)are required for the production of pectin gelling products by using HMP(high methoxyl pectin). However, lower sucrose concentration is favorable in food production since it could lead to the reduction of calorie and benefit human health. The gelation of LMP(low methoxyl pectin) is formed by the cross-linking of divalent metal ions. There is a possibility to use LMP to replace HMP in order to reduce the sucrose content in pectin gel food products. The goal of this study was to produce pectin gel with low-sugar contents by using the conditions of different LMP concentration, sucrose concentration, pH value and calcium chloride concentration(CCD). Gel strength, water activity, syneresis, Hunter L, a, b value and TPA(texture profile analysis) values of gel samples were determined , and data were analyzed with a four-variable and three-level design by using response surface methodology(RSM). It could be found from the results that the concentration of CCD and LMP were the critical factors in LMP gelation. Although the effect of sucrose was weaker than CCD and LMP, it was also an important co-solute to help the gelation of LMP. Compared with HMP gel, LMP gel had higher springiness, water activity but lower hardness, gel strength, and fracturability. In addition, LMP possessed unstable structure and quality. Therefore, its application to food processing still needs further research.
|Appears in Collections:||食品暨應用生物科技學系|
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