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Effect of Concentration and Cations on Texture of Green Gram (Vigna radiata L.) Gels.

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Relation http://ir.cftri.com/12005/
http://dx.doi.org/10.1080/10942912.2013.877027
 
Title Effect of Concentration and Cations on Texture of Green
Gram (Vigna radiata L.) Gels.
 
Creator Nagaprabha, P.
Sila, Bhattacharya
 
Subject 05 Texture
22 Legumes-Pulses
 
Description The textural characteristics of gels formed with green gram (Vigna radiata L.) flour at different concentrations
(8–14 g/100 g, dry solid basis) along with selected cations were studied. Gels were prepared
at different concentrations of monovalent (NaCl) and divalent (CaCl2 and FeSO4) cations. A minimum
concentration of 10 g/100 g green gram was needed to obtain a well set gel having adequate integrity,
and textural (fracture strain 42–43%) and sensory characteristics (categorized as best gel by panel). The
gel forming ability improved with an increase in concentrations of CaCl2 and FeSO4, while a high level
(2 g/100 g) of NaCl was required for a well set gel having a fracture strain of about 43%. Acceptable
gel with the desirable sensory attributes could be achieved with green gram at a concentration of 10 to
11 g/100 g. The presence of 0.5 g/100 g of CaCl2 or 0.2 g/100 g of FeSO4 could offer a gel with a green
gram solid concentration of 9 g/100 g. Protein digestibility of the raw sample (55 g/100 g) improved to
89 g/100 g on gelling.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12005/1/International%20Journal%20of%20Food%20PropertiesVolume%2018%2C%20Issue%209%2C%20September%202015%2C%20pages%201865-1875.pdf
Nagaprabha, P. and Sila, Bhattacharya (2015) Effect of Concentration and Cations on Texture of Green Gram (Vigna radiata L.) Gels. International Journal of Food Properties, 18 (9). pp. 1865-1875.