- 期刊
添加不同食用膠對愛玉凍離水性與組織特性之影響
Influence of Different Edible Hydrocolloids Addition on Jelly Fig (Ficus awkeotsang Makino) Jello Synaeresis and Textural Properties
摘要
The objective of this study was to investigate the effects of adding different concentrations (0.1, 0.3 and 0.5%) of three edible hydrocolloids (gellan gum, locust bean gum, sodium alginate) on the synaeresis and texture characteristics of jelly fig jello after storage at different temperatures (35, 45 and 55℃). The results indicated that the pH value was decreased for 24 hr storage no matter which concentration of the three edible hydrocolloids was added, and storage at different temperatures had no effect on the outcome. The addition of edible hydrocolloids affected the L, a, b values of jelly fig jello. The jelly fig jello containing 0.5% gellan gum had the highest L value. The control group had the highest a and b values, while the containers containing 0.5% gellan gum and 0.5% locust bean gum had the lowest a and b values, respectively. The control group has the highest synaeresis ratio (61.68%) when stored at 55℃ for 24 hr. However, the addition of gellan gum, locust bean gum and sodium alginate significantly improved (P＜0.05) the synaeresis phenomena of jelly fig jello, and the higher the concentration of edible hydrocolloids used, the amount of water lost decreased accordingly. Among the three edible hydrocolloids, the best synaeresis improvement was achieved by adding 0.5% gellan gum, achieveing a synaeresis index of 55.77, the lowest result obtained in this study. Adding the three edible hydrocolloids in jelly fig jello also caused changes in the texture characteristics of the jello. Among these, gellan gum and locust bean gum significantly improved (P＜0.05) the hardness, gumminess and chewiness of jelly fig jello. No significant differences (P＞0.05) on springiness and cohesiveness were found between all jello samples. In the sensory evaluation study, no significant difference (P＜0.05) in color was found between all jello samples. The highest hardness value was observed in the control group and the group with 0.5% locust bean gum added, while the highest chewiness value was observed from the control group, the group with 0.1% gellan gum added and the group with 0.5% locust bean gum added. The group with 0.1% gellan gum added had the highest overall acceptability among all jello samples. In summary, the best anti-synaeresis effect was obtained by adding 0.5% gellan gum (storing at different temperatures had no effect on this result). However, the adding 0.1% gellan gum had the highest score regarding overall acceptability.
並列摘要
The objective of this study was to investigate the effects of adding different concentrations (0.1, 0.3 and 0.5%) of three edible hydrocolloids (gellan gum, locust bean gum, sodium alginate) on the synaeresis and texture characteristics of jelly fig jello after storage at different temperatures (35, 45 and 55℃). The results indicated that the pH value was decreased for 24 hr storage no matter which concentration of the three edible hydrocolloids was added, and storage at different temperatures had no effect on the outcome. The addition of edible hydrocolloids affected the L, a, b values of jelly fig jello. The jelly fig jello containing 0.5% gellan gum had the highest L value. The control group had the highest a and b values, while the containers containing 0.5% gellan gum and 0.5% locust bean gum had the lowest a and b values, respectively. The control group has the highest synaeresis ratio (61.68%) when stored at 55℃ for 24 hr. However, the addition of gellan gum, locust bean gum and sodium alginate significantly improved (P＜0.05) the synaeresis phenomena of jelly fig jello, and the higher the concentration of edible hydrocolloids used, the amount of water lost decreased accordingly. Among the three edible hydrocolloids, the best synaeresis improvement was achieved by adding 0.5% gellan gum, achieveing a synaeresis index of 55.77, the lowest result obtained in this study. Adding the three edible hydrocolloids in jelly fig jello also caused changes in the texture characteristics of the jello. Among these, gellan gum and locust bean gum significantly improved (P＜0.05) the hardness, gumminess and chewiness of jelly fig jello. No significant differences (P＞0.05) on springiness and cohesiveness were found between all jello samples. In the sensory evaluation study, no significant difference (P＜0.05) in color was found between all jello samples. The highest hardness value was observed in the control group and the group with 0.5% locust bean gum added, while the highest chewiness value was observed from the control group, the group with 0.1% gellan gum added and the group with 0.5% locust bean gum added. The group with 0.1% gellan gum added had the highest overall acceptability among all jello samples. In summary, the best anti-synaeresis effect was obtained by adding 0.5% gellan gum (storing at different temperatures had no effect on this result). However, the adding 0.1% gellan gum had the highest score regarding overall acceptability.