Effect of Other Hydrocolloids on the Texture of Kappa Carrageenan Gels1

Christensen, Otto; Trudsoe, Jens

doi:10.1111/j.1745-4603.1980.tb00313.x

Cited by 28 publications

(11 citation statements)

References 5 publications

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“…Figures 2 and 3 show the curves obtained for the effect of gelatin concentration on the breaking strength and firmness of the gels, respectively. This shows, as found in previous studies (Szczesniak and MacAllister 1964;Kame1 and deMan 1977;Christensen and Trudsoe 1980;Munoz et al 1986), an increase in mechanical properties of the system as the gelatin concentration increased with the gels becoming firmer and stronger with increasing gelatin concentration. The figures also show the effect of adding 10 w/w% of sucrose.…”

Section: Melting Point Of Gelssupporting

confidence: 87%

Influence of Food Matrix Structure and Oral Breakdown During Mastication on Temporal Perception of Flavor

Wilson

Brown

1997

Journal of Sensory Studies

119

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Perception of flavor intensity from a series of model foods was recorded during normal mastication by 8 subjects. Samples varied in gelatin concentration (5–25%) and in the sweetener added (sucrose or aspartame) and represented a range of physical and mechanical properties. All contained the same level of a commercial flavor (banana). Mastication patterns were recorded using electromyography simultaneously with sensory assessment. Increasing the mechanical strength and melting point of the samples resulted in longer chewing times and lower intensity and more prolonged flavor perception. The temporal pattern of flavor perception was closely linked with mastication patterns for each subject but exhibited large individual differences. Flavor perception was influenced by the habitual oral breakdown patterns for individuals.

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Section: Melting Point Of Gelssupporting

confidence: 87%

Influence of Food Matrix Structure and Oral Breakdown During Mastication on Temporal Perception of Flavor

Wilson

Brown

1997

Journal of Sensory Studies

119

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“…Compression, shear and puncture measures ( Fig. 2a, b, c, respectively) showed that yield and maximum forces increased with increasing concentration of gelatin in agreement with previous studies (Ferry 1948;Szczesniak and MacAllister 1964;Kramer and Rosenthal 1965;Robinson et al 1975;Kame1 and deMan 1977;Christensen and Trudsoe 1980). Gelation theories suggest that the concentration of gelatin directly C. Puncture to 90% deformation influences intermolecular linkages forming the gel network Ward and Saunders 1958;Szczesniak and MacAllister 1964) and hence increases the gel firmness and the forces needed to deform it.…”

supporting

confidence: 88%

“…If the term signifies the distance that the gel deforms before breaking (not the amount of force required to break the gel) as gelatin concentration is increased, few differences would occur. This is verified by mechanical cohesiveness values (Table 1) and by other gel studies (Christensen and Trudsoe 1980). Although manual cohesiveness was correlated with yield deformation at 50 m d m i n (r = 0.88, p < 0.05, df = 3), the sensory data suggest that the term "cohesiveness" may have been misunderstood, as the responses resembled the firmness data.…”

supporting

confidence: 72%

Sensory and Mechanical Attributes of Gel Texture

Muntoz

Pangborn

Noble

1986

Journal of Texture Studies

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Eighteen experienced judges evaluated the texture of gels varying in gelatin concentration (22‐45 g/L) in terms of firmness by oral and manual shear and compression, cohesiveness, and extent of breakdown in the mouth. Manual compression and biting with the front teeth discriminated well across gel concentrations. All sensory measures except extent of breakdown increased with gelatin concentration. Instron (IUTM) measurements showed that increasing gelatin concentration resulted in an increase in maximum force and force/deformation, but had little effect on deformation at yield and rupture or in elasticity and cohesiveness. Results from mechanical measurements varied with the type of force applied (compression, shear or puncture), the loading rate (50 or 200 mm/min), and the extent of deformation attained (40–90%). The highest discrimination across gel concentrations was achieved with shear force at a rate of 200 mm/min and at greater deformations. Sensory responses correlated most highly with the following IUTM measurements: (1) Compression forces at yield and at deformations of 70 and 85% at the higher crosshead speed; (2) Compression forces below the yield point at the lower crosshead speed; and (3) Shear forces measured at maximum deformation (90%) at 200 mm/min.

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“…Gelation of kappa-and iotacarrageenan occurs in the presence of cations such as K', Ca", or NH,', each of which produces gels with different textures (Guiseley et al 1980). Whereas iota-carrageenan produces transparent and elastic gels which resemble gelatin gels, kappacarrageenan tends to form brittle gels due to traces of calcium (Christensen and Trudsoe 1980).…”

Section: Introductionmentioning

confidence: 99%

Sensory and Mechanical Attributes of Gel Texture

Muntoz

Pangborn

Noble

1986

Journal of Texture Studies

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Sensory texture attributes of firmness (manual, oral, shear and compression), elasticity and type of breakdown of gelatin, sodium alginate, and kappa‐carrageenan gels at two concentrations, were evaluated by 18 experienced judges. Nine of the judges also evaluated oral temporal responses to firmness and sourness. The Instron Universal Testing Machine (IUTM) was utilized to measure compression and shear at 200 mm/min at varying deformations. Gelatin was the firmest and most elastic of the three gels. During mastication it broke down into a few large pieces. Carrageenan produced the least firm and least elastic gel which failed into a large number of small pieces. Time‐intensity recordings demonstrated that more oral manipulation time was required to break down carrageenan and alginate gels in contrast to thermally‐degradable gelatin gel. Whereas perceived oral firmness reached a maximum in less than 5 s after placement of a gel sample in the mouth, maximum sourness was not perceived until 13‐18 s. Greater discrimination between gel concentrations was obtained by sensory than by mechanical measures, and beyond rather than below the yield point. Estimates of sensory firmness by shearing were highly correlated with each other and with mechanical shear and compression force. Manual compression correlated only with surface rupture force, while oral compression correlated only with shear maximum force.

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Effect of Other Hydrocolloids on the Texture of Kappa Carrageenan Gels1

Cited by 28 publications

References 5 publications

Influence of Food Matrix Structure and Oral Breakdown During Mastication on Temporal Perception of Flavor

Influence of Food Matrix Structure and Oral Breakdown During Mastication on Temporal Perception of Flavor

Sensory and Mechanical Attributes of Gel Texture

Sensory and Mechanical Attributes of Gel Texture

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