Low-fat Margarine Spreads as Affected by Aqueous Phase Hydrocolloids

The effects of gelatin, maltodextrin, modified starch, sodium alginate and sodium caseinate on the physical, structural and sensory properties of low-fat spreads were systematically evaluated. Stability at 34°C and stability on centrifugation decreased, while microscopy revealed an increase in aqueous phase droplet size and more open emulsion structures after inclusion of hydrocolloids. These effects were accompanied by changes in sensory (texture and flavor) properties, with the spreads becoming less waxy/greasy but having faster, more intense flavor characteristics after addition of hydrocolloids. Gelatin and maltodextrin had a slight effect, modified starch and sodium alginate were intermediate and sodium caseinate had the greatest destabilizing effect on structural characteristics of the emulsion.     

OBSERVATIONS ON TEXTURE MEASUREMENT OF RAW CUCUMBERS WITH THE FRUIT PRESSURE TESTER*

Raw fruit of a ‘firm’ (Explorer) and a ‘soft’ (Green F) cucumber cultivar were puncture tested with the Magness-Taylor fruit pressure tester (FPT) manually, and also with the FPT or only FPT tip mounted in the Instron. Puncture-values for flesh only were 70–75 % of those for intact fruit. Neither the cucumber size (1–2.5 in. diam) nor the test speed (5–50 cm min^-1) appreciably affected the puncture test values.