The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels
The interactions among agar, gellan gum, gelatin, and modified waxy corn starch in the formation of mixed gels were examined in five different ratios. Binary hydrocolloid gels were prepared using three ingredients: two hydrocolloids (total hydrocolloid concentration: 0.5 wt%, ratios of mixture: 0/0....
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
|
| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/9/8/605 |
| _version_ | 1797584615133675520 |
|---|---|
| author | Hong-Ting Victor Lin Jenn-Shou Tsai Hsiao-Hui Liao Wen-Chieh Sung |
| author_facet | Hong-Ting Victor Lin Jenn-Shou Tsai Hsiao-Hui Liao Wen-Chieh Sung |
| author_sort | Hong-Ting Victor Lin |
| collection | DOAJ |
| description | The interactions among agar, gellan gum, gelatin, and modified waxy corn starch in the formation of mixed gels were examined in five different ratios. Binary hydrocolloid gels were prepared using three ingredients: two hydrocolloids (total hydrocolloid concentration: 0.5 wt%, ratios of mixture: 0/0.5, 0.1/0.4, 0.2/0.3, 0.3/0.2, 0.4/0.1, and 0.5/0) and water. The textural properties of the hydrocolloid gels were studied by measuring the gel strength, rigidity, breaking force, breaking point, and syneresis as functions of the mixing ratio. The higher syneresis percentage of binary modified waxy corn starch and gum gels than that of mixed gum gels after cold storage was mainly due to the retrogradation of amylopectin. Agar was shown be the most influential with regards to increasing the gel strength, breaking force, and rigidity among the three kinds of gum, while gellan gum was more effective against syneresis than agar and gelatin for storage periods of 7 and 14 days. In the mixed gels, a dramatic increase in the breaking point from 0 to 0.5% was only exhibited for gellan gum. The results provided useful information, including gel strength, rigidity, breaking force, breaking point, and syneresis, for gum and modified corn starch ingredients selected from refrigerated binary gum gels such as pudding for food product development. |
| first_indexed | 2024-03-10T23:55:08Z |
| format | Article |
| id | doaj.art-3e9fd086ef7442e0b7703363c36fbd06 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-10T23:55:08Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-3e9fd086ef7442e0b7703363c36fbd062023-11-19T01:13:05ZengMDPI AGGels2310-28612023-07-019860510.3390/gels9080605The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum GelsHong-Ting Victor Lin0Jenn-Shou Tsai1Hsiao-Hui Liao2Wen-Chieh Sung3Department of Food Science, National Taiwan Ocean University, Keelung 202301, TaiwanDepartment of Food Science, National Taiwan Ocean University, Keelung 202301, TaiwanWeichuan Foods Corporation, New Taipei City 22102, TaiwanDepartment of Food Science, National Taiwan Ocean University, Keelung 202301, TaiwanThe interactions among agar, gellan gum, gelatin, and modified waxy corn starch in the formation of mixed gels were examined in five different ratios. Binary hydrocolloid gels were prepared using three ingredients: two hydrocolloids (total hydrocolloid concentration: 0.5 wt%, ratios of mixture: 0/0.5, 0.1/0.4, 0.2/0.3, 0.3/0.2, 0.4/0.1, and 0.5/0) and water. The textural properties of the hydrocolloid gels were studied by measuring the gel strength, rigidity, breaking force, breaking point, and syneresis as functions of the mixing ratio. The higher syneresis percentage of binary modified waxy corn starch and gum gels than that of mixed gum gels after cold storage was mainly due to the retrogradation of amylopectin. Agar was shown be the most influential with regards to increasing the gel strength, breaking force, and rigidity among the three kinds of gum, while gellan gum was more effective against syneresis than agar and gelatin for storage periods of 7 and 14 days. In the mixed gels, a dramatic increase in the breaking point from 0 to 0.5% was only exhibited for gellan gum. The results provided useful information, including gel strength, rigidity, breaking force, breaking point, and syneresis, for gum and modified corn starch ingredients selected from refrigerated binary gum gels such as pudding for food product development.https://www.mdpi.com/2310-2861/9/8/605gellan gumgelatinagarsynersismodified corn starch |
| spellingShingle | Hong-Ting Victor Lin Jenn-Shou Tsai Hsiao-Hui Liao Wen-Chieh Sung The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels Gels gellan gum gelatin agar synersis modified corn starch |
| title | The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels |
| title_full | The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels |
| title_fullStr | The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels |
| title_full_unstemmed | The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels |
| title_short | The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels |
| title_sort | effect of hydrocolloids on penetration tests and syneresis of binary gum gels and modified corn starch gum gels |
| topic | gellan gum gelatin agar synersis modified corn starch |
| url | https://www.mdpi.com/2310-2861/9/8/605 |
| work_keys_str_mv | AT hongtingvictorlin theeffectofhydrocolloidsonpenetrationtestsandsyneresisofbinarygumgelsandmodifiedcornstarchgumgels AT jennshoutsai theeffectofhydrocolloidsonpenetrationtestsandsyneresisofbinarygumgelsandmodifiedcornstarchgumgels AT hsiaohuiliao theeffectofhydrocolloidsonpenetrationtestsandsyneresisofbinarygumgelsandmodifiedcornstarchgumgels AT wenchiehsung theeffectofhydrocolloidsonpenetrationtestsandsyneresisofbinarygumgelsandmodifiedcornstarchgumgels AT hongtingvictorlin effectofhydrocolloidsonpenetrationtestsandsyneresisofbinarygumgelsandmodifiedcornstarchgumgels AT jennshoutsai effectofhydrocolloidsonpenetrationtestsandsyneresisofbinarygumgelsandmodifiedcornstarchgumgels AT hsiaohuiliao effectofhydrocolloidsonpenetrationtestsandsyneresisofbinarygumgelsandmodifiedcornstarchgumgels AT wenchiehsung effectofhydrocolloidsonpenetrationtestsandsyneresisofbinarygumgelsandmodifiedcornstarchgumgels |