Temperature, pH, and concentration of alginate evaluation in natural fruit juice ionic gelification process.

Abstract:

The goal of this research was to study the normal ionic gelation process, identifying and evaluating the main parameters that govern this process, in order to analyze its influence on physical (texture and morphology), microbiological and sensory characteristics of resulting gel, establishing a standardization process. The propose methodology was experimental, under a design 2 3. The studied factors were solution's pH (5 and 6), liquid's temperature (25 and 35 C) and sodium alginate's concentration (0.8 and 1.2%). Response variables were mixture viscosity, and gel rupture texture and morphology. The best treatment is given at following conditions: pH= 5, temperature= 35 C and alginate concentration= 1.2%, concluding that pH and viscosity factors directly influence texture and morphology characteristics, which are determining factors in product acceptance.

Año de publicación:

2019

Keywords:

Fuente:

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