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Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis / Influencia de la composición de geles de fresa en sus propiedades mecánicas. Pruebas de compresión y análisis de perfil de textura

Departament de Termodinàmica, Facultat de Física, Universitat de València, Avda Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain

L. Durán

Instituto de Agroquímica y Tecnología de Alimentos, CSIC. PO Box 73, 46100 Burjassot, Valencia, Spain

E. Costell

Instituto de Agroquímica y Tecnología de Alimentos, CSIC. PO Box 73, 46100 Burjassot, Valencia, Spain

Fruit gels were prepared containing four levels (20, 40, 60 and 80%) of strawberry pulp, four levels (0.5, 0.7, 0.9 and 1.1 %) of hydrocolloids (kappa-carrageenan plus locust bean gum, 1:1) and two levels (0, 10%) of sucrose. Their mechanical properties were analyzed by compression (failure stress and failure strain) and by texture profile analysis, TPA (hardness, cohesiveness, springiness, adhesive ness, and chewiness). Addition of hydrocolloids produced expected increases in both stress and strain at failure. Sucrose increased failure stress but did not alter strain values. Increasing the pulp content from 20 to 80% resulted in a slight increase in stress and clearly lowered strain at failure. Fruit pulp addition produced increasing hardness, chewiness and adhesiveness values, and lowered cohesive ness and springiness. MANOVA analysis of TPA data showed that while gel hardness was mainly governed by hydrocolloid concentration, both cohesiveness and adhesiveness were clearly depen dent on the proportion of fruit pulp.

Key Words: compression test • TPA • strawberry • gels

Food Science and Technology International, Vol. 5, No. 1, 79-87 (1999)
DOI: 10.1177/108201329900500108


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