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Akesowan, Adisak (2012) Syneresis and texture stability of hydrogel complexes containing konjac flour over multiple freezethaw cycles. Life Science Journal, 9 (3). pp. 1363-1367.

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Abstract

Hydrogel complexes formed by a 1% mixture of konjac flour and secondary gums (kcarrageenan or xanthan) at different ratios between 70:30 and 30:70 were investigated for syneresis and texture stability under multiple freezethaw cycles. Increasing of freezethaw cycles caused the syneresis generated by all konjac/kcarrageenan gels significantly increased (p<0.05) while their peak force values decreased (p<0.05). As compared with the gels freshly prepared, significant differences (p<0.05) in syneresis and peak force values were found in all konjac/kcarrageenan gels after the first freezethaw cycle, in exception of the konjac/kcarrageenan (50:50) gel that showed the most stable gel texture until the end of the second cycle. Konjac/xanthan gels ranged from 70:30 to 50:50 demonstrated increasing syneresis but decreasing peak force values with increasing freezethaw cycles. Whilst, no syneresis were found (p>0.05) in the gels formed by konjac/xanthan blends at 40:60 and 30:70, which also maintained their gel texture over the fourth freezethaw cycle.

Item Type: Article
Uncontrolled Keywords: Freezethaw stability; Hydrogel; Konjac flour; Syneresis; Texture characteristic
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 04 Jul 2016 06:48
Last Modified: 04 Jul 2016 06:48
URI: http://eprints.utcc.ac.th/id/eprint/5705

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