Rice paste viscosities and gel texture resulting from varying drying and tempering regimen

Gelling properties stability of the Maillard-type and dry-heating egg white proteins (MEW and DEW) were investigated. MEW were prepared by storing sugar-preserved egg white proteins and glucose at 60 °C and 79% relative humidity for 2 days, and DEW were prepared by storing at 80°C in dry state (7.5% moisture content) for 7 days. The results showed that both MEW and DEW have excellent gelling properties. After storage at room temperature for 180 days, gel hardness, spring and cohesiveness of MEW increased by 1.92%, 1.89% and 4.24% respectively, water holding capacity of MEW gel decreased by 1.42%, while storage time had a considerable effect on those of DEW gels. A tight and more uniform network with constant stability in the course of storage was observed in the gel of MEW (500×), while gaps in EWP gel network were larger and the gel texture became looser with storage time. The results demonstrated that gelling properties stability of MEW is better than DEW.

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Relationships of Rheological and Hydrodynamic Properties of Biopolymeric Ingredients to the Composite Surimi Gel Texture

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_25 ◽

1994 ◽

pp. 99-101

Author(s):

Chong M. Lee

Keyword(s):

Hydrodynamic Properties ◽

Gel Texture ◽

Surimi Gel

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SENSORY AND MECHANICAL ATTRIBUTES OF GEL TEXTURE.

Journal of Texture Studies ◽

10.1111/j.1745-4603.1986.tb00710.x ◽

1986 ◽

Vol 17 (1) ◽

pp. 1-16 ◽

Cited By ~ 37

Author(s):

ALEJANDRA M. MUÑTOZ ◽

ROSE MARIE PANGBORN ◽

ANN C. NOBLE

Keyword(s):

Gel Texture

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Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

International Journal of Polymer Science ◽

10.1155/2018/7606359 ◽

2018 ◽

Vol 2018 ◽

pp. 1-11

Author(s):

María D. Torres ◽

Francisco Chenlo ◽

Ramón Moreira

Keyword(s):

Soluble Fraction ◽

Profile Analysis ◽

Amylose Content ◽

Potato Starch ◽

Degree Of Crystallinity ◽

Texture Profile ◽

Gel Texture ◽

Apparent Amylose Content ◽

Textural Parameters ◽

Roasting Temperature

The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer. Texture profile analysis (TPA) was used to determine the RPS final gel texture. Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4). The apparent amylose content of RPS linearly increased with the decreasing degree of crystallinity. Elastic (G′) and viscous (G″) properties of RPS depended markedly on apparent amylose content and crystallinity. G′gel values of roasted starches linearly increased with the amylose content suggesting a promotion of the amylose breakdown with roasting temperature. Gels prepared with RPS roasted between 120 and 170°C exhibited intermediate strength and fully thermal reversible features. Roasting between 190 and 210°C favoured strong and fully thermal reversible gels. Although RPS230-4 gels exhibited similar strength to RPS190-8 and RPS210-4, no fully thermal reversible gels were obtained. The soluble fraction removal led to a drop the RPSI gels strength with increasing roasting temperature. No water syneresis was identified for RPS gels during one-week ageing, except for RPS230 gels. Relationships between textural parameters from TPA and viscoelastic gel properties determined by rheology were established.

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