Abstract
The effects of soybean dietary fiber (SDF) on the texture of gellan gum gel in the presence and absence of added calcium chloride or sodium chloride were examined by a sensory evaluation. The concentrations of SDF were 3%, 9% and 12 %, the calcium chloride concentration was 2 mm, and the sodium chloride concentration was 50 mm. The “color” was deeper with higher concentration of SDF. “Hardness” and “brittleness” of gellan gum gels containing 3% SDF, were affected by added calcium chloride or sodium chloride. Added SDF was found to increase “adhesiveness” of gellan gum gel. “Color, ” “ease of pulling a teaspoon from the sample after cutting, ” “odor” and “adhesiveness” in the mouth all showed marked positive correlations (r>0.97, p< 0.01) with each other.
