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Main Title: Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin
Author(s): Kastner, Hanna
Kern, Karla
Wilde, R.
Berthold, Almuth
Einhorn-Stoll, Ulrike
Drusch, Stephan
Type: Article
Is Part Of: 10.14279/depositonce-8615
Language Code: en
Abstract: The aim of the study was the application of a recently published method, using structuring parameters calculated from dG′/dt, for the characterisation of the pectin sugar acid gelation process. The influence of cooling rate and pH on structure formation of HM pectin gels containing 65 wt.% sucrose were investigated. The results show that the structure formation process as well as the properties of the final gels strongly depended on both parameters. With increasing cooling rates from 0.5 to 1.0 K/min the initial structuring temperature slightly decreased and the maximum structuring velocity increased. The lower the cooling rates, the firmer and more elastic were the final gels. With increasing acid content (decreasing pH from 2.5–2.0) the initial structuring temperatures were nearly constant. The final gel properties varied visibly but not systematically. Gels with the lowest and highest pH were less elastic and weaker compared to those with medium acid concentrations.
Issue Date: 5-Jul-2013
Date Available: 2-Mar-2020
DDC Class: 664 Lebensmitteltechnologie
Subject(s): pectin
gelling point
structuring velocity
Journal Title: Food Chemistry
Publisher: Elsevier
Publisher Place: Amsterdam [u.a.]
Volume: 144
Publisher DOI: 10.1016/j.foodchem.2013.06.127
Page Start: 44
Page End: 49
EISSN: 1873-7072
ISSN: 0308-8146
Appears in Collections:FG Lebensmitteltechnologie und -materialwissenschaften » Publications

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