Rheological properties and sensory evaluation of Nata de coco were examined in the comparison of κ-carrageenan (C)-locust bean gum (L) 7: 3 mixed gel and konjac. Texture, rupture and creep measurements were carried out by Rheoner (Yamaden RE 3305) and sensory evaluation by the semantic differential method.
Nata de coco showed excellent hardness and slight cohesiveness, and the apparent stress and the permanent strain of Nata de coco were much larger than the C-L7: 3 mixed gel. Nata de coco seemed to be elastic and was hard to chew. The water in the gel of Nata de coco was expelled by pressure and the gel was deformed and internally fractured. Nata de coco was very similar to konjac except for‘crispness’ by sensory evaluation, for which it was judged to be tough and fibrous, and infeior to konjac.
It was clarified by the microscopic observation that the characteristic texture of Nata de coco was due to the network structure formed by thickening of cellulose fibers.
