Influence Of Composition On Non-oral Texture Of Kappa-carrageenan-locust Bean Gum-guar Gum Mixed Gels

Ten non-oral texture attributes of kappa-carrageenan-locust bean gum gels and kappa-carrageenan-locust bean gum-guar gum gels were evaluated in three steps: (1) compressing gels between fingers without breaking; (2) breaking gels between fingers; and (3) cutting gels with a knife. The study was performed in two series of seven samples of 0·5 % and 0·75 % total hydrocolloids concentration, the proportion of gum varying from 0 to 60 %. When both gums were used their ratio was 1:1. The modification of texture attributes produced by type and proportion of gums added to kappa-carrageenan gels was studied by using analysis of variance, multivariate analysis of variance and multidimensional scaling. Type of gum, gum concentration and their interaction showed significant effects on the non-oral texture of gels. Locust bean gum substitution produced the strongest gels. © 1994.53195201Baidón, Fiszman, Costell, Durán, Sinéresis de los geles de agar y de kappa-carragenato. Influencia de la adición de gomas de garrofín y de guar (1987) Rev. Agroquím. Tecnol. Aliment., 27 (4), pp. 545-555Cairns, Morris, Miles, Brownsey, Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum (1986) Food Hydrocolloids, 1 (1), pp. 89-93Christensen, Trudsoe, EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS (1980) Journal of Texture Studies, 11, pp. 137-147Costell, Damásio, Izquierdo, Durán, Selección de un equipo de catadores para el análisis descriptivo de la textura no oral de geles de hidrocoloides (1989) Rev. Agroquím. Tecnol. Aliment., 29 (3), pp. 375-383Costell, Damásio, Izquierdo, Durán, Composite mechanical behaviour of carrageenan-gum mixed gels. Influence of composition (1992) Food Hydrocolloids, 6 (3), pp. 275-284Damásio, Costell, Análisis sensorial descriptivo: Generación de descriptores y selección de catadores (1991) Rev. Agroquím. Tecnol. Aliment., 31 (2), pp. 165-178Damásio, Capilla, Costell, Durán, Influencia de la composición en las propiedades mecánicas de geles mixtos de kappa-carragenato, goma de garrofín y goma guar. Resistencia a la penetración (1990) Rev. Agroquím. Tecnol. Aliment., 30 (1), pp. 109-121Damásio, Capilla, Costell, Durán, Influencia de la composición en las propiedades mecánicas de geles mixtos de kappa-carragenato, goma de garrofín y goma guar. Resistencia al corte (1990) Rev. Agroquím. Tecnol. Aliment., 30 (2), pp. 254-265Damásio, Fiszman, Costell, Durán, Influence of composition on the resistance to compression of kappa carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurements (1990) Food Hydrocolloids, 3 (6), pp. 457-464Durán, Damásio, Costell, Izquierdo, Non-oral texture evaluation of mixed gels. Selection of parameters (1989) Food Properties and Computer-Aided Engineering of Food Processing Systems, pp. 321-326. , R.P. Singh, A.G. Medina, Kluwer Acad. Publ, DordrechtFiszman, Baidón, Costell, Durán, Propiedades funcionales de la goma de garrofín. Influencia en la resistencia a la compresión de geles de agar y de kappa-carragenato (1987) Rev. Agroquím. Tecnol. Aliment., 27 (4), pp. 519-529Glicksman, Red seaweed extracts (agar, carrageenan and furcellaran) (1983) Food Hydrocolloids, 2, pp. 73-113. , M. Glicksman, CRC Press, Boca RatonKruscal, Multidimensional scaling and other methods of discovering structure (1977) Statistical Methods for Digital Computers, 3, pp. 296-339. , K. Enslein, A. Raslton, H. Wilf, John Wiley & Sons Inc, New YorkPowers, Cenciarelli, Shinholser, El uso de programas estadísticos generales en la evaluacion de los resultados sensoriales (1984) Rev. Agroquím. Tecnol. Aliment., 24 (4), pp. 469-484Stanley, Carrageenans (1990) Food Gels, pp. 79-119. , P. Harris, Elsevier Applied Science, LondonStone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 24Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 26Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), pp. 28-29Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 32Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 34Trudsoe, Hydrocolloids - What Can They Do? How Are They Selected? (1988) Canadian Institute of Food Science and Technology Journal, 21 (3), pp. 229-23