Effect of Concentration and Cations on Texture of Green Gram (Vigna radiataL.) Gels

Autor:	P. Nagaprabha, Sila Bhattacharya
Rok vydání:	2015
Předmět:	chemistry.chemical_classification Chromatography Strain (chemistry) biology Radiata biology.organism_classification Divalent Gel forming Vigna chemistry Protein digestibility Texture (crystalline) Food Science Gram
Zdroj:	International Journal of Food Properties. 18:1865-1875
ISSN:	1532-2386 1094-2912
Popis:	The textural characteristics of gels formed with green gram (Vigna radiata L.) flour at different concentrations (8–14 g/100 g, dry solid basis) along with selected cations were studied. Gels were prepared at different concentrations of monovalent (NaCl) and divalent (CaCl2 and FeSO4) cations. A minimum concentration of 10 g/100 g green gram was needed to obtain a well set gel having adequate integrity, and textural (fracture strain 42–43%) and sensory characteristics (categorized as best gel by panel). The gel forming ability improved with an increase in concentrations of CaCl2 and FeSO4, while a high level (2 g/100 g) of NaCl was required for a well set gel having a fracture strain of about 43%. Acceptable gel with the desirable sensory attributes could be achieved with green gram at a concentration of 10 to 11 g/100 g. The presence of 0.5 g/100 g of CaCl2 or 0.2 g/100 g of FeSO4 could offer a gel with a green gram solid concentration of 9 g/100 g. Protein digestibility of the raw sample (55 g/100 g) im...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cdf7ddb00e80089a639a980eb699e362 https://doi.org/10.1080/10942912.2013.877027 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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