Structural Mechanical and Gelling Properties of Alginate Beads
2013
Manev, Z., Food Research and Development Institute, Plovdiv (Bulgaria) | Denev, P., Food Research and Development Institute, Plovdiv (Bulgaria) | Zsivanovits, G., Food Research and Development Institute, Plovdiv (Bulgaria) | Ludneva, D., Food Research and Development Institute, Plovdiv (Bulgaria)
The present research is dedicated to the formation of alginate beads from sodium alginate, calcium salts and sucrose. Sodium alginate solutions in 30 g.kg-1 and 60 g.kg-1 concentrations, with calcium chloride dihydrate in 40 g.kg-1 and 70 g.kg-1 concentrations and with sucrose in 650 g.kg-1 concentration were used for bead formation. The highest rupture strength was received for the 60 g.kg-1 sodium alginate beads standing in 200 g.kg-1 calcium chloride dihydrate solution for 3 hours. The weakest beads were obtained from the combination of 30 g.kg-1 sodium alginate, 40 g.kg-1 calcium lactate and 650 g.kg-1 sucrose. It was shown that the most elastic beads were obtained from the combination of 60 g.kg-1 sodium alginate and 100 g.kg-1 calcium chloride dihydrate and the less elastic beads were received from the combination of 30 g.kg-1 sodium alginate standing in 40 g.kg-1 calcium lactate solution for 1 or 2 hours. The rupture force and rupture deformation is growing/decreasing with increasing of gelling time. The beads obtained have pleasant taste and colour. They can be used for artificial fruit formation in the confectionary industry in manufacture of ice cream and cocktails.
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Эту запись предоставил Institute of Agricultural Economics
