Rheological Properties of "Aigyokushi" Gels

• Published in: NIPPON SHOKUHIN KOGYO GAKKAISHI Vol. 38; no. 1; pp. 27 - 32
• Main Authors: KURATA, Sumiko, FUKUBA, Hiroyasu
• Format: Journal Article
• Language: English; Japanese
• Published: Japanese Society for Food Science and Technology 15.01.1991
• ISSN: 0029-0394
• DOI: 10.3136/nskkk1962.38.27

Changes in the rheological properties of "Aigyokushi" gels stood at room temperature were studied. 1) The values for textual properties of the slime extracted within 15min were very high and gelation occurred, but then they decreased by syneresis, and after a considerable amounts of water were released from the gel, the values increased again a little. 2) The value for the strain of Hookean body of "Aigyokushi" was the highest after standing for 2h, however, the strain of Voigt, Newtonean and plastoelastic body, was lowest at that time, respectively. 3) Both in the syneresis rate and total amounts of water released from the gels withhin 10h were greater than those of low methoxyl pectin gels. However, the calcium and galacturonic acid contents in the released water of "Aigyokushi" gels were lower than those of low methoxyl pectin gels.