Effect of inulin on texture and clarity of gellan gels

dc.contributor.author	Evageliou, V	en
dc.contributor.author	Tseliou, G	en
dc.contributor.author	Mandala, I	en
dc.contributor.author	Komaitis, M	en
dc.date.accessioned	2014-06-06T06:50:17Z
dc.date.available	2014-06-06T06:50:17Z
dc.date.issued	2010	en
dc.identifier.issn	02608774	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.jfoodeng.2010.07.023	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5009
dc.subject	Clarity	en
dc.subject	Gellan gel	en
dc.subject	Inulin	en
dc.subject	Strain	en
dc.subject	Stress	en
dc.subject	Young's modulus	en
dc.subject.other	Absorbances	en
dc.subject.other	Clarity	en
dc.subject.other	Compression curves	en
dc.subject.other	Compression experiments	en
dc.subject.other	Elasticity values	en
dc.subject.other	Gel strengths	en
dc.subject.other	Gellan gel	en
dc.subject.other	Inulin	en
dc.subject.other	Large deformations	en
dc.subject.other	Potassium chloride	en
dc.subject.other	Potassium concentrations	en
dc.subject.other	Salt concentration	en
dc.subject.other	Stress and strain	en
dc.subject.other	Visible-light absorbance	en
dc.subject.other	Young's Modulus	en
dc.subject.other	Chlorine compounds	en
dc.subject.other	Coagulation	en
dc.subject.other	Concentration (process)	en
dc.subject.other	Elastic moduli	en
dc.subject.other	Elasticity	en
dc.subject.other	Gelation	en
dc.subject.other	Sugar (sucrose)	en
dc.subject.other	Gels	en
dc.title	Effect of inulin on texture and clarity of gellan gels	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2010.07.023	en
heal.publicationDate	2010	en
heal.abstract	The effect of inulin on the gelation of 0.5 wt% low acyl gellan in the presence of increasing concentrations of potassium chloride was investigated by large deformation compression experiments and visible light absorbance. The sugar and salt concentrations varied from 0 to 15 wt% and 40-100 mM, respectively. Stress and strain at failure along with Young's modulus were calculated from each compression curve. Samples prior to compression were refrigerated at 5 °C for 24 h. Reduced gel strength and firmness were observed for all inulin and salt concentrations. Increasing amounts of inulin resulted in an increase in gel strength which was greater for higher potassium concentrations. Elasticity values did not exhibit great diversion. Inulin at concentrations of 5 and 10 wt% led to less turbid gels than those with only gellan. Samples containing 15 wt% inulin gave absorbance readings greater than 1. © 2010 Elsevier Ltd. All rights reserved.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.issue	4	en
dc.identifier.volume	101	en
dc.identifier.doi	10.1016/j.jfoodeng.2010.07.023	en
dc.identifier.spage	381	en
dc.identifier.epage	385	en