We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
CALCIUM IMPACT ON XANTHAN GEL AND FROZEN COCONUT QUALITY.
- Authors
UAN-ON, T.; RACHTANAPUN, C.; CHUNG, D.; JHOO, J. W.; KIM, G. Y.; BOONSUPTHIP, W.
- Abstract
The objective of this investigation was to understand the impacts of xanthan matrices with various strength degrees of gels with/without calcium ions on the quality preservation of frozen coconut pulp. Xanthan without Ca2+ protected textural firmness, drip loss, and browning of the freeze-thaw coconut pulp. However, once the Ca2+ was present, the Ca2+- xanthan matrices improved the firmness but increased the drip loss and browning development. These phenomena were likely related to the gel strength of the xanthan and Ca2+-xanthan matrices. These findings suggested that the addition of ions has a strong impact on the structural arrangement, gel-like degree and cryoprotectability of hydrocolloids.
- Subjects
COCONUT; CALCIUM ions; COLLOIDS; CALCIUM; HYDROCOLLOIDS
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, p101
- ISSN
1120-1770
- Publication type
Article