Effect of Concentration and Cations on Texture of Green Gram (Vigna radiataL.) Gels
Autor: | P. Nagaprabha, Sila Bhattacharya |
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Rok vydání: | 2015 |
Předmět: | |
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 |
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