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《Food Science》 2015-22
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Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties

WANG Xiaoyan;HUANG Yan;ZHONG Geng;College of Food Science,Southwest University;National Undergraduate Experimental Teaching Center,Southwest University;Konjac Resources Utilization Engineering Center of Chongqing Universities,Southwest University;  
In this study,a Box-Behnken design with four factors at three levels was used to analyze the effects of konjac gum(KGM),k-carrageenan(kCG),glutinous rice flour(GRF) and sodium carboxymethyl cellulose(CMC-Na) on the water holding capacity(WHC),hardness,pasting,and rheological properties of aspic powder.The results showed that KGM,kCG,and CMC-Na had extremely significant effects on the WHC of aspic powder,while KGM,kCG,GRF and CMC-Na had extremely significant effects on its hardness.The peak viscosity of aspic powder increased with an increase in GRF and CMC-Na.With increasing CMC-Na concentration,the breakdown and setback values increased,and pasting temperature decreased.Aspic powder samples with the best WHC and hardness were pseudo-plastic fluids at 45-85℃,and as the temperature rose,pseudo-plasticity was renhanced.Dynamic rheological tests showed that as the temperature decreased,G'and G" tended to increase.
【Fund】: 重庆市“121”科技示范工程创新项目(cstc2014zktjccxyy B0022)
【CateGory Index】: TS251.92
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