The changes of some physical properties of gelatin gels by adding gellan gum, together with calcium lactate or chitosan, were investigated.
The results obtained were as follows:
(1) The compressive strengh of gels and the amount of released water by svneresis varied with the amounts of gellan gum (0.1-0.5%), calcium lactate (0.03-0.15%) and chitosan (0.05-0.3%)added to gelatin (2%) solutions, respectively.
(2) The gels with gellan gum had similar breaking strength and viscoelastic modulus to the control gelatin gel. The breaking stress and viscoelastic modulus increased by the addition of calcium lactate to the gels with gellan gum, and the breaking strain value decreased to form hard brittle gels.
(3) The breaking stress and viscoelastic modulus also increased by the addition of 0.05-0.1%chitosan to gelatin gels with gellan gum. But, by the addition of 0.2-0.3% chitosan were obtained the desirable, not so hard, gelatin gels.
(4) With the addition of only gellan gum to gelatin gels little changed the degree of syneresis in water-absorbed gels. On the other hand, by the addition of calcium lactate or chitosan with gellan gum remarkably decreased the degree of syneresis at 40-70°C.
(5) The sensory evaluation generally showed a disfavour of gels with gellan gum and chitosan owing to their hardness compared to the control gelatin gel, but the taste of those gels was improved by changing the amounts of gellan gum, chitosan and sugar added.
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