Abstract
The effects of mixing locust bean gum with κ-carrageenan on the rheological properties of the gel and also of the addition of KCl or NaCl to the mixed gel were examined.
The addition of locust bean gum lessened syneresis and increased rupture strain, and the 7 : 3 or 6 : 4 mixed gels containing 0.25% KCl showing the highest rupture energy, were elastic and ductile. The mixed gels with greater KCl concentrations showed lower rupture strain and energy, and higher rupture stress, meaning that the gels became harder and more brittle. The significant change in viscoelasticity may possibly have a close relationship to the rupture properties. A desirable gelling agent for dessert jellies should be consist of κ-carrageenan and locust bean gum in a mixing ratio of 7 : 3-6 : 4, and contain KCl at 0.25%, based on the rheological measurements.
