Abstract
The characteristics of three types of mixed gels and two single gels, using mixtures of curdlan with pectin, carrageenan or xanthangum, and curdlan and pectin alone were compared. In textural properties, cohesiveness was the only attribute which differed between the five different kinds of gels. The three types of mixed gels had much lower rupture stress, rupture strain and rupture energy values in comparison with the single curdlan gel, although the initial elastic modulus was higher.
Canonical discriminant analysis clearly distinguished the single curdlan gel and the single pectin gel among the five different kinds of gels, it being difficult to distinguish among the three types of mixed gels. Scanning electron micrography revealed the structure of the single curdlan gel to be in the form of microfibrils, while the single pectin gel had a densely connected thin-plate structure. The mixed gels had a net-type structure, each being distinguished by the thickness and density of the fibers.
The sensory evaluation demonstrates that the three types of mixed gel had many similar textural properties, the single curdlan gel was tough, hard, not adhesive and not crisp, while the single pectin gel was quivery, soft and adhesive.
