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《Science and Technology of Food Industry》 2012-07
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Study on textural characteristics of jelly formulated with κ-carrageenan-MBG compound gel

WANG Yong-zhi,LAI Fu-rao,WU Hui(Research Center of Food Safety and Detection,South China University of Technology,Guangzhou 510640,China)  
The special jelly was prepared by using compound gel with κ-carrageenan and MBG.In order to provide the references for the subsequent research and practical production,the response surface methodology was applied to analyze the impact on the springiness and adhesiveness of jelly which were caused by the ratio of κ-carrageenan,starch addition and gel concentration.The results indicated that gel concentration had a significant impact on the springiness of jelly,while starch addition had a significant impact on the adhesiveness of jelly.The better characteristic of springiness and adhesiveness of jelly was achieved under the following condition:27% κ-carrageenan,0.70g starch addition,gel concentration 1g/50mL.Both gel concentration and starch addition had significant impact on texture characteristics of jelly.
【Fund】: 新世纪优秀人才支持计划项目(NCET-060746)
【CateGory Index】: TS201.1
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