EFFECTS OF GELLAN GUM, CITRIC ACID AND SWEETENER ON THE TEXTURE OF LEMON JELLY
Hatsue Moritaka, Shigehiro Naito, Katsuyoshi Nishinari, Miki Ishihara, Hiroyasu Fukuba
Journal of Texture Studies
Abstract
ABSTRACT Effects of various ingredients on the texture of lemon jellies prepared from gellan gum, citric acid and sweetener were investigated by rheological measurement and sensory evaluation. The data were analyzed by use of the modification of Scheffé's mixture experiment method in converse triangle experiment area. The contours of the response surface were drawn using the best model whose terms were searched by AIC statistic, and the approximate model was calculated to consider the contours. “Hardness” estimated by both methods was large in jellies with high content of gellan gum and low content of citric acid. The content of citric acid significantly influenced “smoothness” estimated by a subjective method. The influence of citric acid varied with the content of gellan gum. The correlation coefficients of evaluation between “hardness” and “lemon flavor” or “sourness” were negative.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
hardness correlated negatively with lemon flavor, sourness
“The correlation coefficients of evaluation between “hardness” and “lemon flavor” or “sourness” were negative.”
citric acid affects smoothness of lemon jellies
“The content of citric acid significantly influenced “smoothness” estimated by a subjective method.”
gellan gum affects hardness of lemon jellies
““Hardness” estimated by both methods was large in jellies with high content of gellan gum and low content of citric acid.”