Textural properties of gelatinized model food system
1988
Chang, K.S. | Lee, S.K. | Yun, H.K. (Chungnam National Univ., Taejon (Korea R.). Dept. of Food Technology) | Chang, D.I. (Chungnam National Univ., Taejon (Korea R.). Dept. of Agricultural Machinery Engineering)
The gelatinized model food system were prepared by combining moisture, starch and protein, and the textural properties of their gels of different temperatures and times of heating were investigated by the use of Instron Universal Testing Machine. The hardness, springiness, cohesiveness, gumminess and chewiness of model foods had a high correlation with solid content and the regression equations between the hardness of model foods and moisture content heated for 20min. at 80deg C were as follows; H(PS4)= 18.6405-3.8201M+0.1959M** (2), H(P1S1)= 244.7933-5.69f** (2)M+0.0332M** (2), H(P4S)= 693.0292-16.6884M+0.1005M** (2). The correlation coefficients were 0.996, 0.998 and 0.998, respectively. Total correlation between textural parameters and temperature and heating times were different according to model foods. The correlation between textural parameters was proportional to protein foods, but the hardness and cohesiveness of starch foods showed the relationship of inverse proportion
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