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|Type:||Artigo de periódico|
|Title:||Influence Of Composition On Non-oral Texture Of Kappa-carrageenan-locust Bean Gum-guar Gum Mixed Gels|
|Abstract:||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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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