General analytical schemes for the characterization of pectin-based edible gelled systems.
Pectin-based gelled systems have gained increasing attention for the design of newly developed food products. For this reason, the characterization of such formulas is a necessity in order to present scientific data and to introduce an appropriate finished product to the industry. Various analytical techniques are available for the evaluation of the systems formulated on the basis of pectin and the designed gel. In this paper, general analytical approaches for the characterization of pectin-based gelled systems were categorized into several subsections including physicochemical analysis, visual observation, textural/rheological measurement, microstructural image characterization, and psychorheological evaluation. Three-dimensional trials to assess correlations among microstructure, texture, and taste were also discussed. Practical examples of advanced objective techniques including experimental setups for small and large deformation rheological measurements and microstructural image analysis were presented in more details.
Department of Food Science, Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran.
Maryam
M
Haghighi
Karamatollah
K
Rezaei
D002118:Calcium / Q000737:chemistry; D002627:Chemistry, Physical / Q000379:methods; D005504:Food Analysis; D005524:Food Technology; D005526:Food, Formulated / Q000032:analysis; D005782:Gels / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007091:Image Processing, Computer-Assisted; D009391:Nephelometry and Turbidimetry; D010368:Pectins / Q000737:chemistry*; D012212:Rheology; D012995:Solubility; D013499:Surface Properties; D013696:Temperature; D013997:Time Factors; D014783:Viscosity
D005782:Gels; D010368:Pectins; D002118:Calcium