Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels |
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Authors: | Sara Bayarri Luis Izquierdo Luis Durán & Elvira Costell |
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Affiliation: | Physical and Sensory Properties Laboratory, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain |
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Abstract: | The effect of adding sucrose (5–25% w/w) and aspartame (0.04–0.16% w/w) on the compression resistance of three hydrocolloid gelled systems: κ‐carrageenan, gellan gum and κ‐carrageenan/locust bean gum at three different concentrations (0.3, 0.75 and 1.2% w/w) was studied. Sucrose addition increased true rupture stress in the three‐gelled systems, this effect being stronger in gellan gels. The deformability modulus increased with sucrose concentration in gellan gels, but not in the other systems. Rupture stress and deformability modulus increased with the addition of sucrose only in the harder gels (0.75 and 1.2% w/w). The effect of sucrose addition on the true rupture strain was significant but, in general, not important, mainly for lower gum concentrations. Aspartame addition did not affect the compression parameters. |
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Keywords: | Aspartame carrageenan compression resistance gellan gum locust bean gum sucrose |
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