Functional Properties of Mixed Gels

混合凝胶的功能特性

• 批准号: 01480518
• 负责人: NAKAHAMA Nobuko
• 金额: $ 3.97万
• 依托单位: Japan Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (B)
• 财政年份: 1989
• 资助国家: 日本
• 起止时间: 1989 至 1991
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-01480518/
• 关键词: Carrageenan; gelatin mixed gel; Pumpukin jelly; Milk jelly; Sensory evaluation; Rheological property; Gelling temperature; Melting temperature; Mouthfeel; 混合ゲル; 機能特性; 力学特性; 嗜好特性; ミルクゼル-; 嗜好性

The silvering of the society has brought about a growing interest in the functional properties of gelled food. The principle aim of this study was to develop a tasty mixed gel that is easy to eat and swallow, and can also help to make up for any deficiency of calcium and dietary fibers in our daily diet. A mixed gel with melting temperature of 36-37ﾟC was obtained as a result of observation on the melting process of carrageenan/gelatin mixed gels. Carrageenan/gelatin mixed gel was found to be a phase separation type of gel. It was also recognized that the melting point for this mixed gel is dependent on the concentration of the carrageenan within the gel. The rheological properties of milk mixed gels using six different gelling agents were subsequently studied. Milk mixed gels using alginic acid, LM-pectin, gelation and carrageenan showed synergism. On the other hand, mixed gels using corn starch and agar exhibited hindrance. Agar--milk mixed gel, a jelly with synersis, was recognized to be easy to swallow.As examples of mixed gels using vegetable pastes, the properties of pumpkin paste mixed with three types of gels(agar, carrageenan and gelatin)were examined. With the increased addition of pumpkin paste, the viscoelastic coefficient of the mixed gels increased, whereas the rupture stress decreased in agar mixed gel, increased in carrageenan mixed gel and showed little change in gelatin mixed gel. The results in a sensory evaluation of the three types of pumpkin jelly demonstrated no significant difference among the palatability of the three specimens by the aged members, who evaluated all three types as tasty. In contrast, the younger members evaluated the gelatin-mixed gel as too viscous, having a poor mouthfeel, and not easy to swallow while rating the carrageenan mixed gel as the tastiest.

社会的镀银使人们对胶凝食品的功能性能越来越感兴趣。这项研究的主要目的是开发一种易于食用和吞咽的美味混合凝胶，还可以帮助弥补我们日常饮食中钙和饮食纤维的任何缺乏。由于观察到曲菜胶/明胶混合凝胶的融化过程，获得了36-37 c的熔融温度的混合凝胶。发现混合凝胶是凝胶的相分离类型。还认识到，这种混合凝胶的熔点取决于凝胶中曲梳胶的浓度。随后使用六种不同的胶凝剂的牛奶混合凝胶的流变特性进行了研究。牛奶使用藻酸，LM-折射，凝胶化和角叉菜胶混合凝胶，表现出协同作用。另一方面，使用玉米淀粉和琼脂的混合凝胶表现出阻碍。琼脂 - 混合凝胶是一种带有同体的果冻，被认为很容易吞咽。作为使用蔬菜糊的混合凝胶的实例，研究了南瓜糊的特性与三种类型的凝胶（琼脂，菜单，角叉菜胶和明胶）混合在一起。随着南瓜糊的增加，混合凝胶的粘弹性芯增加，而琼脂混合凝胶的破裂应激降低，卡trageenan混合凝胶的增加，明胶混合凝胶的变化很小。对三种类型的南瓜果冻的感觉评估的结果表明，这三种物种的适口性在老年成员的可口性之间没有显着差异，后者将这三种类型评估为美味。相比之下，年轻的成员评估了明胶混合的凝胶的粘液过于粘性，口感差，并且在将角叉菜胶混合凝胶评为最美味的同时，不容易吞咽。