Evaluation of force deformation data as indices to hydrocolloid gel strength and perceived texture

A. NUSSINOVITCH, I. J. KOPELMAN, S. MIZRAHI*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

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 languageEnglish
Pages (from-to)692-698
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume25
Issue number6
DOIs
StatePublished - Dec 1990
Externally publishedYes

Keywords

  • Agar‐agar
  • alginate
  • carrageenan
  • mouth hardness
  • rheology
  • touch hardness
  • yield stress

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