Abstract
Yield stress and differential strain have been tested as indices to compare the strength of three different gelling systems with a wide range of mechanical behaviour. Differential strain index was useful because it requires only simple and inexpensive equipment to measure strain on increasing force from 1 to 2 N and it correlates well with yield stress and with several sensory textural attributes. Furthermore, it could be used on gels that do not fracture under normal compression tests, and which cannot be characterized by yield stress. However, in other cases, yield stress is interchangeable with the differential strain index.
Original language | English |
---|---|
Pages (from-to) | 692-698 |
Number of pages | 7 |
Journal | International Journal of Food Science and Technology |
Volume | 25 |
Issue number | 6 |
DOIs | |
State | Published - Dec 1990 |
Externally published | Yes |
Keywords
- Agar‐agar
- alginate
- carrageenan
- mouth hardness
- rheology
- touch hardness
- yield stress