Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam
Alginate beads attract attention as a encapsulation matrix of bioactive substances in food. However, the stability of beads depends on calcium ion and sodium alginate concentration, gelling time and others factors. The aim of this study is to investigate the influence of different types of calcium s...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2020-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/13907 |
| _version_ | 1818393836250988544 |
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| author | Zdravko MANEV Nadezhda PETKOVA |
| author_facet | Zdravko MANEV Nadezhda PETKOVA |
| author_sort | Zdravko MANEV |
| collection | DOAJ |
| description | Alginate beads attract attention as a encapsulation matrix of bioactive substances in food. However, the stability of beads depends on calcium ion and sodium alginate concentration, gelling time and others factors. The aim of this study is to investigate the influence of different types of calcium salts on the structural and mechanical parameters - the rupture force and rupture deformation at different gelling times of the pear jam prepared with soluble dietary fibers and inulin. The relationships between the rupture force and rupture deformation of the fruit jams were established. By increasing the gelling time from 24 hours to 48 hours, the rupture deformation of jams with 7% calcium lactate were reduced and in those with 7% CaCl2 the rupture forces increases. Any change in rupture force was observed for the jam with 3.5% CaCl2. This study demonstrated the practical application of different calcium salts for preparation of stable pear jam. |
| first_indexed | 2024-12-14T05:51:38Z |
| format | Article |
| id | doaj.art-0ee492440a284094878f601488f6adf8 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-14T05:51:38Z |
| publishDate | 2020-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-0ee492440a284094878f601488f6adf82022-12-21T23:14:42ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002020-11-01772889310.15835/buasvmcn-fst:2020.001011348Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit JamZdravko MANEV0Nadezhda PETKOVA1Institute of Food Preservation and Quality, Vasil Aprilov Blvd 154, 4003 PlovdivTechnological Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 PlovdivAlginate beads attract attention as a encapsulation matrix of bioactive substances in food. However, the stability of beads depends on calcium ion and sodium alginate concentration, gelling time and others factors. The aim of this study is to investigate the influence of different types of calcium salts on the structural and mechanical parameters - the rupture force and rupture deformation at different gelling times of the pear jam prepared with soluble dietary fibers and inulin. The relationships between the rupture force and rupture deformation of the fruit jams were established. By increasing the gelling time from 24 hours to 48 hours, the rupture deformation of jams with 7% calcium lactate were reduced and in those with 7% CaCl2 the rupture forces increases. Any change in rupture force was observed for the jam with 3.5% CaCl2. This study demonstrated the practical application of different calcium salts for preparation of stable pear jam.https://journals.usamvcluj.ro/index.php/fst/article/view/13907calcium saltsgel formation timepear fruit jam. |
| spellingShingle | Zdravko MANEV Nadezhda PETKOVA Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology calcium salts gel formation time pear fruit jam. |
| title | Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam |
| title_full | Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam |
| title_fullStr | Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam |
| title_full_unstemmed | Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam |
| title_short | Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam |
| title_sort | investigation of the influence of calcium salts and gelling time on the structural mechanical properties of fruit jam |
| topic | calcium salts gel formation time pear fruit jam. |
| url | https://journals.usamvcluj.ro/index.php/fst/article/view/13907 |
| work_keys_str_mv | AT zdravkomanev investigationoftheinfluenceofcalciumsaltsandgellingtimeonthestructuralmechanicalpropertiesoffruitjam AT nadezhdapetkova investigationoftheinfluenceofcalciumsaltsandgellingtimeonthestructuralmechanicalpropertiesoffruitjam |