Aeration of model gels: Rheological characteristics of gellan and agar gels

Tiwari, Shraddhesh Kumar; Bhattacharya, Suvendu

doi:10.1016/j.jfoodeng.2011.05.036

Cited by 17 publications

(10 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The common hydrocolloid used in the creation of food gels is agar-agar which can form a thermo-reversible and stable gel over a wide range of temperature [4,14]. Additionally, Gels 2022, 8, 110 2 of 18 compared with other hydrocolloids such as gelatine, agar is suitable for vegetarians because of its non-animal source of origin [15].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials

Jakubczyk

Kamińska-Dwórznicka

Ostrowska–Ligęza

2022

Gels

View full text Add to dashboard Cite

This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal.

show abstract

Section: Introductionmentioning

confidence: 99%

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials

Jakubczyk

Kamińska-Dwórznicka

Ostrowska–Ligęza

2022

Gels

View full text Add to dashboard Cite

show abstract

“…The addition of sugars changes the taste of gels and affects the decrease of water activity and stability of the final product [ 2 ]. Among the common hydrocolloids used in developing fabricated and confectionary food gels, agar-agar can be an effective gelling agent which can form a thermo-reversible and stable gel over a wide range of temperatures [ 3 , 4 ]. Additionally, compared to other gelling agents such as gelatine; agar is derived from a non-animal source which makes this product suitable for vegetarians [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…The texture-structure properties of food gels are very important, as the functionality of a product is related to its mechanical behaviour during processing and mastication [ 1 , 27 ]. Aerated gels can offer a wide range of advantages including flexibility in texture and structure and many sensory attributes related to consumer acceptance of food products [ 4 ]. The texture of hydrocolloid gels can be characterised by several mechanical, structural, and acoustic features perceived by consumers [ 28 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

Jakubczyk

Kamińska-Dwórznicka

2021

Gels

View full text Add to dashboard Cite

This study aimed to determine the effect of the addition of chokeberry juice concentrate (CJC) and foaming agent (egg albumin) with different percentages on the selected physical properties of agar gel. The agar gels with the addition of 5, 10, and 20% concentrations of chokeberry juice concentrate and with fructose addition were prepared. In addition, the foamed gels with different concentrations of egg albumin (in the range 0.5–2.0%) and CJC were produced. The water content, colour, density, hold-up and some mechanical and TPA (Texture Profile Analysis) descriptors as well some structural and acoustic emission parameters of non-aerated and foamed gels were analysed. The addition of CJC changed the colour of agar gel with fructose, the attractive appearance of the aerated gel was also linked with the addition of concentrate. The addition of 20% of CJC and foaming agent created samples with very low hardness, cohesiveness, and gumminess, and the structure of the aerated samples was characterised by the larger bubble diameter and the wider distribution of their size. The more promising texture and structure properties were obtained for samples with aerated gels with 5 and 10% addition of chokeberry juice concentrate.

show abstract

“…It has been reported that gas-filled alginate gels had larger compressive strength than pure gels since the acid-induced cross-linking has increased the gel strength more than the disruption caused by the bubbles (Nussinovitch et al, 1992). Other studies have also demonstrated that air incorporation in gellan and agar solutions (Tiwari & Bhattacharya, 2011) and in caseinate matrix (Wang, Tian, et al, 2019) forms structures with improved mechanical properties such as higher firmness and fracture stress compared to pure gels. The presence of eugenol and benzaldehyde reduced while that of isoamyl acetate and 2-acetyl pyridine increased the compression force at 50% deformation for alginate gels.…”

Section: Erdem and Akmentioning

confidence: 99%

Gelation characteristics of sodium alginate in presence of flavor molecules

Erdem¹,

Ak²

2020

J Food Process Preserv

View full text Add to dashboard Cite

Gelation properties of alginate in the presence of flavor molecules were investigated using small amplitude oscillatory shear tests at temperatures from 10 to 40°C. The apparent gelation time (AGT) was 72 min for plain alginate at 10°C. The AGT was 85 min in the presence of 2‐acetyl pyridine and 56 min in the presence of eugenol. Flavor molecules affected dynamic elastic modulus (Gʹ) to a different extent depending upon the gelation temperature. At 10°C, Gʹ was higher for samples with eugenol and 2‐acetyl pyridine in comparison to the plain version. At 40°C, Gʹ was generally lower for all flavored samples in comparison to the plain version. This study revealed surfactant properties of flavor molecules, with eugenol having the largest activity by reducing the surface tension of water from 73 to 49 mN/m. The compression force was most affected by the gelation temperature; increasing significantly at 40°C for all flavored gels. Practical applications Most of the available literature focuses on the effect of hydrocolloids on flavor release and perception. However, from industrial point of view, it is equally important to know the influence of flavor molecules on the behavior of hydrocolloids. Studies focusing on this issue are scarcely reported in the literature. This work demonstrates that flavor molecules influence significantly the gelation kinetics and other properties of alginate dispersions. The findings of this work are expected to help process engineers better understand and regulate the alginate gelation process in the presence of flavor molecules.

show abstract

Aeration of model gels: Rheological characteristics of gellan and agar gels

Cited by 17 publications

References 21 publications

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

Gelation characteristics of sodium alginate in presence of flavor molecules

Contact Info

Product

Resources

About