Abstract
The effect of three kinds of hydrocolloids, i.e., locust bean gum, tara gum and gua gum on the rheological property of carrageenan gel was studied by using both rheolometer and creep meter.
The following results were obtained :
1. The gels containing 0.25 and 0.5% of locust bean gum and tara gum, respectively showed the highest hardness. The cohesiveness of the gel was increased by adding each gum regardless of the amount.
2. The gels containing 0.75% of locust bean gum showed the maximum breaking stress of 3.1 × 105 dyn/cm2 and those containing 0.1% of gua gum the minimum breaking stress of 3.1 × 104 dyn/cm2.
3. The creep curve of each gel was explained by six-elements mechanical models. The viscoelasticities considerably varied in the range of 0.25 to 0.5% of gum contents. Further study should be conducted only in the case of adding less than 0.5% of gums to carrageenan to improve rheological property of dessert jellies.
