Abstract
Effects of various physical properties of gels on the physical properties and sensory characteristics of mixed sol-gel samples were investigated.
Mixed sol-gel samples were prepared using cubed agar gels with a thickening liquid. Four agar gel samples with different molecular weights were prepared: Urutora, Yamato, UP, and Gelatin kanten. The thickening liquid was prepared using commercial thickeners at three levels of thickness (mildly, moderately, and very thick).
The textural measurements showed that the hardness, adhesiveness, and cohesion of the mixed sol-gel samples depended on those of the gels. The adhesiveness and cohesion of the samples increased as sol thickness increased. The sensory characteristics of mixed sol-gel samples did not depend on those of the gels. It was conjectured that they were affected by the interaction between the gel, sol, and saliva during the chewing process.
