1991 Volume 42 Issue 7 Pages 621-627
Effects of various kinds and concentration of sugars (glucose, fructose, maltose, sucrose) on agar gel were investigated by measuring the rupture properties, dynamic viscoelasticity and transparency. Sensory evaluation was also performed so as to study the relation with physical properties.
(1) Addition of sugars on agar gels resulted in the increase of rupture stress and energy, storage modulus and loss modulus. However the increase was less in the case of fructose/agar gels than other gels.
(2) Transparency of maltose, sucrose (disaccharide) /agar gels was significantly higher than taht of glucose, fructose (monosaccharide) /agar gels.
(3) The results of sensory evaluation indicated that the clearness, hardness, viscosity and sweetness in oral tests were different among various kinds of sugars/agar gels. Fructose/agar gel was evaluated as the highest in softness, viscosity and sweetness.
(4) The results of sensory evaluation corresponded well to those of objective measurements.
