Examination of phisical parameters of pectin gels extracted from fruit presscakes
In our study we aimed to investigate the rheologieal and colour characteristics of the pectin gels extracted from presscakes of berries. The pectins extracted from the presscakes of five different fruits such as black-currant, red-currant, raspberry, blackberry and elderberry, were used for the exam...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2009
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11789 |
| Tartalmi kivonat: | In our study we aimed to investigate the rheologieal and colour characteristics of the pectin gels extracted from presscakes of berries. The pectins extracted from the presscakes of five different fruits such as black-currant, red-currant, raspberry, blackberry and elderberry, were used for the examinations. Tw o commercial materials were applied as controls: apple and citrus pectins. The rheologieal examinations showed that the pectins obtained from the red-currant presscake have the best gelificator properties. The analysis of the colour coordinates revealed that the gel of the citrus pectin used as control is very clear and translucent such as the pectin gel of the red-currant. The pectin gels of black-currant, blackberry, elderberry and raspberry contain a significant amount of colourants, in this way they are very dark. |
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| Terjedelem/Fizikai jellemzők: | 17-21 |
| ISSN: | 1788-6392 |