Details

Autor(en) / Beteiligte

• Dalabasmaz, Sevim
• Melayim, Mehmet Erhan
• Konar, Nevzat

Titel

Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels

Ist Teil von

• Journal of texture studies, 2024-02, Vol.55 (1), p.n/a

Ort / Verlag

Hoboken, USA: John Wiley & Sons, Inc

Erscheinungsjahr

2024

Quelle

Wiley Online Library

Beschreibungen/Notizen

• In this study, the effects of gelatin concentrations (GC) (5.0–10.0 g/100 g), mixing rate (MR) (100–1100 rpm), and gelatin addition temperature (GAT) (55, 60, and 65°C) were investigated on the main textural and various physicochemical properties of model gels (n = 72) prepared using sucrose and glucose syrup (40–42 DE). Considering the p‐value of the F‐statistic calculated by analysis of variance and the 5% significance level, the production parameters and their interactions had a significant effect on the quality parameters. The influence of the production parameters GC, MR, and GAT, and the interaction of these parameters, GC * MR, GC * GAT, MR * GAT, and GC * MR * GAT of the model gels on the quality characteristic were expressed by converting the Type III SS values into percent values. When all quality characteristics were considered together, MR was the most influential with a score of 58%. PCAmix, a combination of factorial analysis with PCA, was used to visualize the correlations between the production parameters and the quality characteristics of the modeled gels. A great influence was observed between MR and moisture content, color properties, and texture parameters, except springiness. A moderate effect of GC and a minor effect of GAT could be characterized. With the 2D‐map of observations, the model gels could be clearly divided into two groups according to the MRs. In accordance with the observations diagram of PCAmix, the similarity dendrogram of AHC also formed two clusters, one cluster for the samples with MR 100 and 200 rpm and one cluster for the samples with MR 500 and 1100 rpm. In our study, the modification of various quality properties in gel‐structure foods, which are widely used, with methods suitable for artisanal production and culinary applications were investigated. The methods used are important for low‐capacity productions and applications. A great influence was observed between mixing rate and quality parameters except springiness.