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izvor podataka: crosbi

Texture of hydrocolloid/sugar systems (CROSBI ID 654803)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Pichler, Anita ; Kopjar, Mirela Texture of hydrocolloid/sugar systems // Book of Abstracts: 9th International Congress "Flour-Bread 17" and 11th Croatian Congress of Cereal Technologists "Brašno-Kruh 17". 2017. str. 65-65

Podaci o odgovornosti

Pichler, Anita ; Kopjar, Mirela

engleski

Texture of hydrocolloid/sugar systems

Texture is one of the quality properties dependent on matrix composition and the interactions between food components. Hydrocolloids are often used to modify the texture of fruit products, or the desired texture can be achieved through interactions between hydrocolloids and sugars. In this study, the influence of sugars (sucrose or trehalose) and their amount (30, 40, or 50%) on xanthan, guar gum, starch/xanthan, and starch/guar gum systems was evaluated. The evaluated textural properties were firmness, consistency, cohesiveness, and viscosity index. There was no difference in investigated parameters between xanthan and starch/xanthan systems when 30% of sucrose was added. With the addition of 40% of sucrose, firmness and cohesiveness were the same in xanthan and starch/xanthan systems, while the other two parameters were higher in starch/xanthan model systems. The starch/xanthan system had higher values than the xanthan systems for all the investigated parameters when 50% of sucrose was added. Trehalose addition didn’t cause any significant changes in the investigated parameters between xanthan and starch/xanthan systems. The behaviour of guar gum systems had a different tendency. All the investigated parameters were higher in guar gum/starch systems, regardless of the sugar type and the amount. In xanthan systems and starch/xanthan systems with the addition of trehalose, lower values of all the parameters were obtained when comparing to the samples in which sucrose was added, while in guar gum and starch/guar gum systems the reversed effect of the sugars was observed.

starch; xanthan; guar gum; sugars; texture

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Podaci o prilogu

65-65.

2017.

objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts: 9th International Congress "Flour-Bread 17" and 11th Croatian Congress of Cereal Technologists "Brašno-Kruh 17"

Podaci o skupu

9th International Congress "Flour-Bread 17" and 11th Croatian Congress of Cereal Technologists "Brašno-Kruh 17"

poster

25.10.2017-27.10.2017

Opatija, Hrvatska

Povezanost rada

Prehrambena tehnologija