Abstract
Experiments were carried out to investigate the effects of condition of preparing soybean gel on its rheological properties. The properties of the gel were determined by the parallel plate viscoelastometer and the Rheolometer. The viscosity and elasticity of the unheated 20% soybean gel increased as standing time, and the adhesiveness decreased. But no remarkable change was found on the heated gel. The apparent elastic modulus and texture parameters of the soybean gel depended on the heating time. It was observed that the stable heated gel was formed from unheated gel by heating it at 90°C in hot water for 50 min. The viscosity, elasticity and texture parameters of the heated gel increased somewhere between 15% and 20% by increasing the soybean concentration. It was found that the rheological properties of the gel were affected by the addition of sucrose, glycerin, xylitol and sorbitol.
