Alginate Texturization of Highly Acid Fruit Pulps and Juices
Gönül Kaletunç, A. Nussinovitch, Micha Peleg
Journal of Food Science
Abstract
ABSTRACT Apple pulp and reconstituted grapefruit juice were provided as texturized alginate gels at concentrations of 5–96%, after pH adjustment. The resulting products had appreciable mechanical integrity even at very high pulp or juice concentration. Their texture, judged by compressive strength, strain at failure, and deformability modulus was improved considerably by dipping in calcium lactate solution. The original pH of the fruit could be restored by a dip in a citric acid solution without adverse effects on texture.
Extracted Claims
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alginate gels improved texture of apple pulp and reconstituted grapefruit juice
“Apple pulp and reconstituted grapefruit juice were provided as texturized alginate gels at concentrations of 5–96%, after pH adjustment. The resulting products had appreciable mechanical integrity eve...”