Mixing Effects of Carrageenan Gels with Added Lemon Juice

Abstract

Compared with κ-carrageenan gel, ι-carrageenan gel provides greater adhesiveness and less water from syneresis, but has a peculiar smell making it inappropriate for use as a jelly gelatinizer. κ- and ι-carrageenan and their mixture were used to prepare gels with sour lemon juice added. The properties and taste of these gels were investigated, and the deodorizing effect of ginger juice on the seaweed smell of ι-carrageenan gel was examined. The optimum concentration of ι-carrageenan in the gel with added lemon juice was 1.7% in respect of the gel strength and sensory evaluation, in contrast to a 0.6% concentration for κ-carrageenan although the breaking stress (hardness) of these two gels was similar at about 4.3×10³ N/m². In the case of the mixed carrageenan gels, 25% of the 1.7% ι-carrageenan gel and 75% of the 0.6% κ-carrageenan gel yielded the most favorable results from the sensory evaluation. Furthermore, to the gels containing 0.9% ι-carrageenan were added various concentrations of κ-carrageenan, with 0.17% addition showing a desirable breaking stress of approximately 4.3×10³ N/m² and an agreeable taste by the sensory evaluation. The addition of 1% ginger juice to the 1.7% ι-carrageenan gel significantly decreased the seaweed smell.