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The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials. Gels 2022; 8:gels8020110. [PMID: 35200491 PMCID: PMC8871514 DOI: 10.3390/gels8020110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 01/19/2022] [Accepted: 02/08/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal.
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2
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Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112110286] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The aim of this study was to determine the effect of incorporation of apple puree and maltodextrin to agar sol on the sorption properties and structure of the dried gel. The effect of different drying methods on the sorption behaviour of aerated apple puree gels was also observed. The gels with the addition of 25% and 40% concentration of apple puree and with or without maltodextrin were prepared and dried. The foamed agar gel was subjected to freeze-drying, air-drying and vacuum-drying. The sorption properties of dried gels (adsorption isotherms, water uptake in time) were investigated. The relations between the glass transition temperature, water activity and water content were also obtained for some apple snacks. The increase in apple puree in freeze-dried gels increased the hygroscopicity and decreased the glass transition temperature (Tg). The water content at given activity and hygroscopicity were reduced by the addition of maltodextrin, which also caused the increase in Tg. The application of different drying methods enabled obtaining different structures of material. The open-pore, fragile materials were obtained by freeze-drying, the expanded matrix with big holes was characteristic for vacuum-dried gels, but the closed pores with thick walls were created during the air-drying.
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3
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Ciurzyńska A, Marczak W, Lenart A, Janowicz M. Production of innovative freeze-dried vegetable snack with hydrocolloids in terms of technological process and carbon footprint calculation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105993] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Sasongko SB, Hadiyanto H, Djaeni M, Perdanianti AM, Utari FD. Effects of drying temperature and relative humidity on the quality of dried onion slice. Heliyon 2020; 6:e04338. [PMID: 32671256 PMCID: PMC7339060 DOI: 10.1016/j.heliyon.2020.e04338] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/12/2020] [Accepted: 06/24/2020] [Indexed: 11/20/2022] Open
Abstract
Onion, a very common season ingredient, is useful as an antioxidant and optimal conditions are required for its drying while ensuring the best quality is retained. This study evaluated the effect of drying temperatures and relative humidity on both drying rate and onion quality. Onions with an average diameter of 20.125 ± 0.025 mm were peeled and sliced into a thickness of 1.233 ± 0.029 mm. They were then dried for 120 min under various temperatures ranging from 40 to 70 °C. Both moisture content and total phenolic compounds were measured and analyzed as responses, and the data obtained were used for estimating the kinetic parameters of drying rate and total phenolic compounds degradation. The results show that the drying kinetics followed Fick's model. Moreover, the total phenolic compounds degradation can be properly expressed using a first-order reaction model, and the optimization using response surface method revealed that the optimum conditions of onion slice drying were achieved at 49.6 °C and relative humidity of 0.65%. These conditions can significantly reduce drying time with phenolic compounds retention of up to 96%.
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Affiliation(s)
- Setia Budi Sasongko
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl Prof. H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia
| | - H. Hadiyanto
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl Prof. H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia
| | - Mohamad Djaeni
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl Prof. H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia
| | - Arninda Mahar Perdanianti
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl Prof. H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia
| | - Febiani Dwi Utari
- Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl Prof. H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia
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5
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Priyadarshi S, Ramakrishna C, Cheluvadasaiah R, Naidu MM. Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3545] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Siddharth Priyadarshi
- Academy of Scientific and Innovat
- Department of Spices and Flavour Sciences CSIR‐CFTRI Mysuru Karnataka India
| | - Chetana Ramakrishna
- Department of Traditional Food and Sensory Science CSIR‐CFTRI Mysuru Karnataka India
| | | | - Madeneni Madhava Naidu
- Academy of Scientific and Innovat
- Department of Spices and Flavour Sciences CSIR‐CFTRI Mysuru Karnataka India
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6
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Tavanandi HA, Raghavarao KSMS. Recovery of chlorophylls from spent biomass of Arthrospira platensis obtained after extraction of phycobiliproteins. BIORESOURCE TECHNOLOGY 2019; 271:391-401. [PMID: 30296746 DOI: 10.1016/j.biortech.2018.09.141] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/27/2018] [Accepted: 09/28/2018] [Indexed: 06/08/2023]
Abstract
Extraction of chlorophylls has received scant attention or priority over phycobiliproteins from Arthrospira platensis. In fact extraction of chlorophylls from spent biomass (left after extraction of phycobiliproteins which goes as waste or underutilized) on drying, will improve the economics of the overall downstream processing. Ethanol (yield 5.75 mg/g, db), being a food grade solvent, was preferred over acetone and dimethyl sulfoxide in spite of their slightly better yields (5.85 mg/g, db). The best conditions were 100% concentration of ethanol, 1:8 S/L ratio, pH 6, 50 °C temperature and 1 h extraction time. An increase of 125% in yield besides reduction of 83.3% in extraction time (from 6 to 1 h) could be achieved at standardized conditions. Low-Humidity drying was observed to be a possible alternative to freeze drying for drying of spent biomass. Ultrasonication as pre-treatment and ethanol as solvent were found effective for extraction of chlorophylls from dry spent biomass.
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Affiliation(s)
- Hrishikesh A Tavanandi
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India; Department of Food Engineering, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India
| | - K S M S Raghavarao
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India; Department of Food Engineering, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India.
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7
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Kalita D, Bhattacharya S, Srivastava B. Predicting enzymatic starch hydrolysis mechanism during paddy malting by vibrational spectroscopy and multivariate calibration analysis. Food Chem 2018; 259:89-98. [PMID: 29680067 DOI: 10.1016/j.foodchem.2018.03.094] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 03/15/2018] [Accepted: 03/20/2018] [Indexed: 01/24/2023]
Abstract
Vibrational spectroscopic techniques were employed to predict the mechanism of starch hydrolysis based on structural changes during germination of paddy. The proposed mechanism for starch hydrolysis dealt with the synthesis of amylase at the onset of germination, depicting an increased intensity of spectral bands at amide I, II and III regions. The process commenced with the enzyme actions on skeletal mode of pyranose ring structure of glucose units followed by cleavage of the glycosidic linkage by the process of multiple and multi-chain attack resulting in decrease of the bands (400-900 cm-1). The increased intensity of the bands (1200-1500 cm-1) indicated the process of starch hydrolysis and formation of d-glucose. Multivariate calibration analysis (PCA and PLS) was employed to correlate Raman spectral data with biochemical changes during germination and to develop a calibration model. The model showed a high prediction ability with low root mean square error of prediction (RMSEP) (0.043-0.568).
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Affiliation(s)
- Dipsikha Kalita
- Department of Food Engineering & Technology, School of Engineering, Tezpur University, Assam 784028, India
| | - Suvendu Bhattacharya
- Department of Food Engineering & Technology, School of Engineering, Tezpur University, Assam 784028, India
| | - Brijesh Srivastava
- Department of Food Engineering & Technology, School of Engineering, Tezpur University, Assam 784028, India.
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Shanthilal J, Babylatha R, Navya MC, Chakkaravarthi A, Bhattacharya S. Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling. J Food Sci 2018; 83:648-660. [PMID: 29405293 DOI: 10.1111/1750-3841.14052] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2017] [Revised: 11/16/2017] [Accepted: 12/26/2017] [Indexed: 11/30/2022]
Abstract
Dispersions having chickpea (37%, 40%, and 43%, w/w) and gum arabic (0%, 1%, 2%, 3%, 4%, and 5%, w/w) solids were prepared. These dispersion droplets were fried, and the physical, sensory, and microstructural characteristics of the fried products were determined. The oil content in the fried snack decreased up to 20.3% when the level of chickpea and/or gum in the dispersions was increased. The compression curve for fried snack showed 5 major zones and exhibited the failure phenomenon. Failure force (6.5 to 11.4 N) increased with chickpea flour in the dispersions. Fracture strain (12.0% to 19.5%) indicated that all the fried samples were soft-crisp products. An increase in chickpea flour concentration offered an ovoid/oblong shape of dispersion droplets while falling to oil, and changed the spherical shape of the fried snack. The near-spherical product could be obtained by using 37% chickpea flour containing 0 to 2% of gum arabic, or with the 40% and 0 to 1% combinations. The hue or dominant wavelength increased from 578.5 nm (flour) to 581.0 to 582.7 nm (product) indicating a shift toward red coloration. A porous microstructure with scattered small cavities and large vacuoles of the fried snack were observed; big vacuoles were located in the inner portion of the fried product. The cells were divided into closed and open cells and were characterized by image analysis. The air cells usually had an elliptical shape with varying sizes; the cell wall thickness was between 12 and 80 μm. An artificial neural network (ANN) structure of 2-9-2 was developed for the prediction of sensory overall acceptability and oil content of the fried snack. PRACTICAL APPLICATION Chickpea flour is used in several food preparations. The addition of gum arabic affects the textural and structural characteristics, and the sensory acceptance; the fried dispersion droplets have a lower fat content when gum arabic is used compared to samples fried without the addition of gum arabic. The fried dispersion droplets change their shape with the level of the ingredients used in the dispersion.
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Affiliation(s)
- J Shanthilal
- CSIR-Central Food Technological Research Inst., Mysore 570020, Karnataka, India
| | - R Babylatha
- CSIR-Central Food Technological Research Inst., Mysore 570020, Karnataka, India
| | - M C Navya
- CSIR-Central Food Technological Research Inst., Mysore 570020, Karnataka, India
| | - A Chakkaravarthi
- CSIR-Central Food Technological Research Inst., Mysore 570020, Karnataka, India
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López-Méndez E, Ortiz-García-Carrasco B, Ruiz-Espinosa H, Sampieri-Croda A, García-Alvarado M, Ochoa-Velasco C, Escobedo-Morales A, Ruiz-López I. Effect of shape change and initial geometry on water diffusivity estimation during drying of gel model systems. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.07.033] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Effect of ingredients on the quality characteristics of gluten free snacks. Journal of Food Science and Technology 2017; 54:3989-3999. [PMID: 29085141 DOI: 10.1007/s13197-017-2863-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/22/2017] [Accepted: 09/07/2017] [Indexed: 10/18/2022]
Abstract
Grain-based fabricated snacks from non-wheat grains (amaranth, finger millet, sorghum and black gram) were used to prepare puffed snacks employing the method of hot air toasting. The functional characteristics and sensory attributes of the snack were determined by varying the moisture content and time of toasting. The quality attributes of the snacks like the instrumental color parameters, peak force and puff thickness of the snack correlated well with the sensory attributes (appearance/color, texture and overall acceptability). A snack made from amaranth showed a bright reddish brown colour at a moisture content of 20-40%; the product had a good puffing and high overall acceptability. The moisture content of all the snacks was around 3% and had a fat content of 1-2%; protein and dietary fiber contents were in the ranges of 22-23 and 10-11%, respectively. The principal component analysis (PCA) accounted for a total of 89.6% variation. The PCA biplot showed that sensory appearance, sensory texture and sensory overall acceptability were closely related to the puff thickness. The microstructure of the snack indicated the presence of air cells to offer a porous structure. On toasting, the flakes increased their thickness creating a porous microstructure such that the toasted snacks were crispy having a brittle texture. Popped sorghum and gelatinized starch added doughs exhibited good puffing when toasted at 20-30% moisture content while popped amaranth samples required higher moisture content (30-40%). The grain based gluten-free snacks with improved sensory and nutritional characteristics can be prepared by using different ingredients.
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11
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Tiwari S, Bhattacharya S. Fabricated Mango Pulp-Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12212] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Shipra Tiwari
- Food Engineering Department; CSIR-Central Food Technological Research Institute; Mysore 570020 India
| | - Suvendu Bhattacharya
- Food Engineering Department; CSIR-Central Food Technological Research Institute; Mysore 570020 India
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12
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J. S, Bhattacharya S. Time-Independent and Time-Dependent Rheological Characterization of Dispersions with Varying Contents of Chickpea Flour and Gum Arabic Employing the Multiple Loop Experiments. J Food Sci 2016; 81:E1938-48. [DOI: 10.1111/1750-3841.13355] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Revised: 04/15/2016] [Accepted: 05/01/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Shanthilal J.
- Food Engineering Dept; CSIR-Central Food Technological Research Inst; Mysore 570020 India
| | - Suvendu Bhattacharya
- Food Engineering Dept; CSIR-Central Food Technological Research Inst; Mysore 570020 India
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13
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Shanthilal J, Bhattacharya S. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling. J Food Sci 2015; 80:E1735-45. [DOI: 10.1111/1750-3841.12941] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Accepted: 05/15/2015] [Indexed: 11/29/2022]
Affiliation(s)
- J. Shanthilal
- Authors are with Food Engineering Dept; CSIR-Central Food Technological Research Inst; Mysore 570020 India
| | - Suvendu Bhattacharya
- Authors are with Food Engineering Dept; CSIR-Central Food Technological Research Inst; Mysore 570020 India
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Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening. Journal of Food Science and Technology 2015; 52:4852-62. [PMID: 26243905 DOI: 10.1007/s13197-014-1591-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2014] [Accepted: 09/24/2014] [Indexed: 10/24/2022]
Abstract
The handling of rice flour doughs in terms of sheeting, flattening and rolling is difficult due to the absence of gluten forming proteins; scope exists to improve these characteristics by incorporating appropriate additives during the preparation of rice doughs. Different levels of additives such as whey protein concentrate (WPC) (0-10 %), xanthan gum (0-5 %), sucrose (0-20 %) and salt (0-2 %) have been incorporated, and the rheological (small-deformation oscillation) as well as sensory characteristics have been determined, in addition to microstructural observations and finding inter-relationships. The second order polynomial can adequately explain the rheological parameters like storage modulus, loss modulus and complex viscosity (R = 0.863-0.889, p ≤ 0.01) while it is poor for phase angle (R = 0.659, p ≤ 0.01). Among these additives, xanthan gum imparts the strongest effect (significant at p ≤ 0.01) followed by whey protein concentrate. The effects of these additives are predominantly linear though quadratic effects are also significant in several cases. A cohesive microstructure with improved binding occurs with a high level (7.5 %) of WPC. It is concluded that a judicious selection of additives in appropriate levels can develop rice doughs that possess the desirable handling properties leading to preparation of products.
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Sharma S, Bhattacharya S. Strain and strain rate dependence of gellan, agar and agar–gellan gels as model systems. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Sharma S, Bhattacharya S. Flow behaviour of gellan sol with selected cations. Journal of Food Science and Technology 2014; 52:1233-7. [PMID: 25694746 DOI: 10.1007/s13197-014-1453-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2014] [Accepted: 06/16/2014] [Indexed: 11/25/2022]
Abstract
An understanding of the flow behaviour of the sols before gel formation is important for developing nutrient enriched gels. The influence of cations like CaCl2 (0.05 and 0.1 %, w/w) and FeSO4 (0.05 and 0.1 %, w/w) on the rheological properties of 1 % gellan sol (w/w) prior to gelling was investigated. The apparent viscosity, reported at a shear-rate of 100 s(-1), indicated that the gellan dispersion without any cation possessed lower values compared to other samples containing different cations. The Cross model provided the best fit (0.97 ≤ r ≤ 0.99, p ≤ 0.01) compared to moderate fitting to power law model (0.94 ≤ r ≤ 0.98). Among the different Cross model parameters, the zero-shear viscosity (ηo) increased with the addition of CaCl2 and FeSO4, and with an increase in their concentrations. Zero-shear viscosity values were 0.46 Pas for gellan sol, 0.79 Pas for gellan with 0.05 % (w/w) CaCl2, 1.41 Pas for gellan with 0.1 % CaCl2, 3.85 Pas for gellan with 0.05 % FeSO4 and 4.33 Pas for gellan with 0.1 % FeSO4. An increase in cation concentration from 0.05 to 0.10 % (w/w) marginally increased the relaxation time (λ) values indicating the development of more solid characteristics in the sol.
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Affiliation(s)
- Shipra Sharma
- Food Engineering Department, Central Food Technological Research Institute, Mysore, 570020 India
| | - Suvendu Bhattacharya
- Food Engineering Department, Central Food Technological Research Institute, Mysore, 570020 India
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