Setting time and temperature during gelation of apple pectin/sucrose dispersions

CONSTENLA, D.; LOZANO, J.E.

Puebla

Congreso; Eighth International Congress on Engineering and Food (ICEF'8); 2000

ABSTRACT Rheologycal behavior of high methoxyl (HM) apple pectin/sucrose dispersions has been studied using dynamic shear (small amplitude oscillatory test, SAOT). Rheologycal test must be conducted under small strains (< 5%) so that obtained data is in the linear viscoelastic range . The elastic modulus, the viscous modulus and the phase angle, has been used to define the gelling temperature. Results indicated that gelling temperature increased with soluble solids content and pectin concentration. On the other hand, gelling temperature decreased when the pH value was increased.