Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel
Abstract
:1. Introduction
2. Results and Discussion
2.1. Physical Properties of Gels with Chokeberry Juice Concentrate
2.2. Selected Physical Properties of Gels with the Addition of Albumin and Chokeberry Juice Concentrate
3. Conclusions
4. Materials and Methods
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Addition of Chokeberry Juice Concentrate, % | Water Activity | Density kg∙m−3 | L* | a* | b* |
---|---|---|---|---|---|
0 | 0.678 ± 0.009 a,† | 1298 ± 60 a | 96.0 ± 1.1 a | +2.0 ± 0.2 a | +18.0 ± 0.4 a |
5 | 0.659 ± 0.010 a | 1322 ± 29 a | 24.0 ± 0.8 b | +32.4 ± 0.9 b | +1.1 ± 0.2 b |
10 | 0.634 ± 0.011 b | 1345 ± 24 a | 12.4 ± 0.9 c | +35.0 ± 0.4 c | +0.6 ± 0.2 b |
20 | 0.611 ± 0.013 b | 1358 ± 45 a | 4.1 ± 0.4 d | +39.8 ± 0.3 d | −0.4 ± 0.1 c |
Addition of Chokeberry Juice Concentrate, % | Fracture Force, N | Fracture Strain, % | Young’s Modulus, kPa | Cohesiveness | Gumminess, N |
---|---|---|---|---|---|
0 | 48.3 ± 1.1 a,† | 59.6 ± 0.8 a | 63.2 ± 6.3 a | 0.74 ± 0.02 a | 11.7 ± 0.8 a |
5 | 37.4 ± 0.7 b | 53.7 ± 1.1 b | 52.6 ± 3.2 b | 0.58 ± 0.04 b | 4.9 ± 0.5 b |
10 | 21.2 ± 1.2 c | 47.2 ± 1.5 c | 39.0 ± 2.8 c | 0.61 ± 0.04 b | 3.7 ± 0.6 b |
20 | 7.8 ± 0.6 d | 39.2 ± 0.6 d | 18.8 ± 1.4 d | 0.44 ± 0.06 c | 1.9 ± 0.3 c |
Addition of Chokeberry Juice Concentrate, % | Total Acoustic Energy, a.u. | Number of Acoustic Events |
---|---|---|
0 | 259.4 ± 28.7 a,† | 101 ± 9 a |
5 | 194.4 ± 18.1 b | 55 ± 5 b |
10 | 148.1 ± 12.1 c | 32 ± 4 c |
20 | 3.2 ± 0.8 d | 13 ± 1 d |
Addition of Chokeberry Juice Concentrate, % | Addition of Albumin, % | Water Activity | Gas Hold-Up, % | Mean Bubble Diameter, µm |
---|---|---|---|---|
5 | 0.5 | 0.651 ± 0.009 a,† | 65.1 ± 1.2 ab | 67.6 a |
1.0 | 0.650 ± 0.007 a | 61.2 ± 2.1 a | 47.2 b | |
1.5 | 0.648 ± 0.010 a | 68.7 ± 1.9 bc | 45.4 b | |
2 | 0.647 ± 0.011 a | 71.4 ± 2.0 c | 37.2 c | |
10 | 0.5 | 0.632 ± 0.012 a | 67.1 ± 1.1 a | 77.8 a |
1.0 | 0.631 ± 0.009 a | 68.2 ± 0.9 ab | 66.9 b | |
1.5 | 0.629 ± 0.010 a | 70.1 ± 1.3 bc | 58.0 c | |
2 | 0.627 ± 0.012 a | 71.2 ± 0.9 c | 54.4 c | |
20 | 0.5 | 0.609 ± 0.013 a | 64.2 ± 1.1 a | 89.5 a |
1.0 | 0.607 ± 0.014 a | 64.4 ± 0.7 a | 86.1 a | |
1.5 | 0.608 ± 0.009 a | 69.9 ± 0.8 b | 65.4 b | |
2 | 0.607 ± 0.011 a | 67.8 ± 1.1 b | 59.9 c |
Addition of Chokeberry Juice Concentrate, % | Addition of Albumin, % | L* | a* | b* | ΔE |
---|---|---|---|---|---|
5 | 0.5 | 61.6 ± 0.4 a,† | +23.0 ± 0.1 a | +1.5 ± 0.1 a | 38.1 ± 0.4 a |
1.0 | 63.4 ± 0.3 b | +22.0 ± 0.3 b | +0.9 ± 0.1 b | 40.7 ± 0.6 b | |
1.5 | 65.3 ± 0.1 c | +21.0 ± 0.4 b | +0.7 ± 0.1 bc | 42.8 ± 0.3 c | |
2 | 69.1 ±0.5 d | +19.7 ± 0.2 c | +0.5 ± 0.1 c | 46.8 ± 0.5 d | |
10 | 0.5 | 52.9 ± 0.4 a | +29.1 ± 0.1 a | +2.4 ± 0.1 a | 40.9 ± 0.2 a |
1.0 | 54.6 ± 0.9 a | +27.2 ± 0.2 b | +1.8 ± 0.2 b | 42.9 ± 0.4 b | |
1.5 | 57.4 ±1.4 b | +25.5 ± 0.7 c | +1.1 ± 0.1 c | 46.0 ± 0.9 c | |
2 | 60.3 ± 1.2 c | +22.4 ± 0.9 d | +0.8 ± 0.1 c | 49.5 ± 1.0 d | |
20 | 0.5 | 43.6 ±0.9 a | +40.0 ± 0.3 a | +3.8± 0.2 a | 39.7 ± 0.5 a |
1.0 | 45.0± 1.6 ab | +35.0 ± 0.7 b | +3.0 ± 0.3 b | 41.3 ± 0.8 a | |
1.5 | 47.2 ± 1.3 bc | +32.7 ± 0.8 c | +2.6 ± 0.2 bc | 43.8 ± 0.5 b | |
2 | 49.1 ±0.4 c | +31.0 ± 0.9 c | +2.2 ± 0.1 c | 45.9 ± 0.6 c |
Chokeberry Juice Concentrate, % | Agar Powder, % | Fructose, % | Water, % |
---|---|---|---|
0 | 1.5 | 55.0 | 43.5 |
5 | 1.5 | 51.4 | 39.8 |
10 | 1.5 | 47.7 | 42.2 |
20 | 1.5 | 40.4 | 38.1 |
Type of Foamed Gel | Chokeberry Juice Concentrate, % | Egg Albumin, % | Fructose, % | Agar Powder, % | Water, % |
---|---|---|---|---|---|
5% C-0.5% A | 5 | 0.5 | 51.4 | 1.5 | 41.7 |
5% C-1.0% A | 5 | 1.0 | 51.4 | 1.5 | 40.9 |
5% C-1.5% A | 5 | 1.5 | 51.4 | 1.5 | 40.7 |
5% C-2.0% A | 5 | 2.0 | 51.4 | 1.5 | 40.2 |
10% C-0.5% A | 10 | 0.5 | 47.7 | 1.5 | 40.3 |
10% C-1.0% A | 10 | 1.0 | 47.7 | 1.5 | 39.8 |
10% C-1.5% A | 10 | 1.5 | 47.7 | 1.5 | 39.3 |
10% C-2.0% A | 10 | 2.0 | 47.7 | 1.5 | 38.8 |
20% C-0.5% A | 20 | 0.5 | 40.4 | 1.5 | 37.6 |
20% C-1.0% A | 20 | 1.0 | 40.4 | 1.5 | 37.1 |
20% C-1.5% A | 20 | 1.5 | 40.4 | 1.5 | 36.6 |
20% C-2.0% A | 20 | 2.0 | 40.4 | 1.5 | 36.1 |
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Jakubczyk, E.; Kamińska-Dwórznicka, A. Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel. Gels 2021, 7, 137. https://doi.org/10.3390/gels7030137
Jakubczyk E, Kamińska-Dwórznicka A. Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel. Gels. 2021; 7(3):137. https://doi.org/10.3390/gels7030137
Chicago/Turabian StyleJakubczyk, Ewa, and Anna Kamińska-Dwórznicka. 2021. "Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel" Gels 7, no. 3: 137. https://doi.org/10.3390/gels7030137