The Structure-Forming Potential of Selected Polysaccharides and Protein Hydrocolloids in Shaping the Properties of Composite Films Using Pumpkin Purée

The Structure-Forming Potential of Selected Polysaccharides and Protein Hydrocolloids in Shaping the Properties of Composite Films Using Pumpkin Purée

The work aimed to investigate the rheological properties and the gelling process of selected film-forming solutions obtained based on hydrocolloids, such as sodium alginate, highly methylated pectin, and soy protein isolate with the addition of pumpkin purée. It was found that both concentration of...

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Bibliographic Details
Main Authors: Monika Janowicz, Justyna Kadzińska, Agnieszka Ciurzyńska, Karolina Szulc, Sabina Galus, Magdalena Karwacka, Małgorzata Nowacka
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Applied Sciences
Subjects:
rheological properties
hydrocolloid solutions
gelation temperature
pumpkin purée
Online Access:https://www.mdpi.com/2076-3417/13/12/6959

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