Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/96274
Type: Artigo de periódico
Title: Influence Of Composition On Non-oral Texture Of Kappa-carrageenan-locust Bean Gum-guar Gum Mixed Gels
Author: Damasio M.H.
Costell E.
Izquierdo L.
Duran L.
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.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/0950-3293(94)90035-3
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-0002579179&partnerID=40&md5=d17abce0b3718db570887a5245e8bfe4
Date Issue: 1994
Appears in Collections:Unicamp - Artigos e Outros Documentos

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