Alginate gels: I. Characterization of textural attributes

Alginate gels: Rupture characteristics as a function of the conditions of gel formation

“…Alginate gels were prepared by varying the concentration of sodium alginate (0-3%), pH (2-5), temperature (0-40°C) and concentration of calcium chloride (0-2%) according to the preselected experimental design as detailed earlier by (Roopa and Bhattacharya, 2008). Five gels were prepared each time and the whole process of gel formation was repeated twice.…”

“…Compression studies on alginate gels have been conducted by Zhang et al (2005) and Truong and Daubert (2000) in which, fracture stress and strain have been calculated to measure the strength of gel. In a recent study, we reported the sensory assessments and textural attributes of alginate gels by employing the two-cycle compression method (Roopa and Bhattacharya, 2008). Data on detailed rupture characteristics of alginate gels as a function of gel forming variables are scarce.…”

Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties

“…Calcium hydrogen orthophosphate and glucono-dlactone (GDL) were between 1.5 and 2.5 g/100 g because the mass of glucono-d-lactone (GDL) is equal to that of the calcium source used (Mancini, Moresi, & Rancini, 1999a). The selection of the ranges for pH (7e9) and gelling temperature (10e40 C) was based on our earlier study on processing conditions on the formation of alginate gels (Roopa & Bhattacharya, 2008). Gelation time (6e24 h) was selected based on the calcium source used.…”

“…Gelation time (6e24 h) was selected based on the calcium source used. Calcium hydrogen orthophosphate requires a minimum of 24 h to offer a well-set gel (Zhang et al, 2005) whereas only 4e5 h is needed for calcium chloride (Roopa & Bhattacharya, 2008).…”

“…One of the most important properties of alginate hydrocolloid is the formation of gel even at room temperature (Roopa & Bhattacharya, 2008). The properties of the texturized gels can be used in making food products like restructured fruits/vegetables/fish/meat, puddings, desserts, cold prepared bakery creams, low calorie foods and pet foods (Chrastil, 1991;Onsøyen, 1992).…”