Gel strength estimation and optimizing textural behavior of mixed gelatin-carboxymethylcellulose hydrogel
Yükleniyor...
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Rheological and textural behavior of mixed hydrolgels gelatin-carboxymethylcellulose (CMC) were examined to evaluate the influence of hydrogel concentration (0.5, 0.75, and 1.0%), hydrogel mixed ratio (1:2, 1:1, and 2:1), temperature (4, 12, and 20 degrees C) and pH (3, 5, and 7.0) on gel strength. Depending on the experimental design, chemical weak and physical mixed gelatin-CMC hydrogels were obtained according to small amplitude oscillation (SAOS) test. The most effective factor was found as pH followed by hydrogel mixed ratio and hydrogel concentration for gel strength according to design model. The optimum textural conditions for mixed hydrogels were also determined to be 1.0% of hydrogel concentration, 2:1 of hydrogel mixed ratio, 4 degrees C of temperature, and pH of 7.0 with texture of 1.30 N. It is concluded that gel strength is more sensitive to temperature from rheological measurement than from getting textural measurements.
Açıklama
Anahtar Kelimeler
Gelatin-carboxymethylcellulose
Kaynak
Journal Of Food Process Engineering
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
42
Sayı
2
