TEMPERATURE, pH, AND CONCENTRATION OF ALGINATE EVALUATION IN NATURAL FRUIT JUICE IONIC GELIFICATION PROCESS

Authors

  • Marco V. Lara Fiallos Universidad Técnica del Norte, Avenida 17 de Junio, Agroindustria/FICAYA, 100108 Imbabura-Ecuador
  • Vanesa Ortega Pelaez Universidad Técnica del Norte, Avenida 17 de Junio, Agroindustria/FICAYA, 100108 Imbabura-Ecuador
  • Amaury Pérez Martínez Universidad Estatal Amazónica, km 2 Vía Puyo-Tena, Agroindustria/FCT Puyo,160150 Pastaza,Ecuador.
  • Jose País-Chanfrau Universidad Técnica del Norte, Avenida 17 de Junio, Agroindustria/FICAYA, 100108 Imbabura-Ecuador
  • Jimmy Nuñez Pérez Universidad Técnica del Norte, Avenida 17 de Junio, Agroindustria/FICAYA, 100108 Imbabura-Ecuador.
  • Erenio González Suárez Departamento de Ingeniería Química, Facultad de Química y Farmacia. Universidad Central “Marta Abreu” de Las Villas, Carretera a Camajuaní, km 5 ½, Santa Clara, Villa Clara, Cuba

Keywords:

sodium alginate, ionic gelation, morphology

Abstract

The goal of this research was to study the normal ionic gelation process, identifying and evaluating the main parameters that govern this process, in order to analyze its influence on physical (texture and morphology), microbiological and sensory characteristics of resulting gel, establishing a standardization process. The propose methodology was experimental, under a design 23. The studied factors were solution's pH (5 and 6), liquid's temperature (25º and 35ºC) and sodium alginate's concentration (0.8 and 1.2%). Response variables were mixture viscosity, and gel rupture texture and morphology. The best treatment is given at following conditions: pH = 5, temperature = 35 ° C and alginate concentration = 1.2%, concluding that pH and viscosity factors directly influence texture and morphology characteristics, which are determining factors in product acceptance.

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Published

2019-12-17

How to Cite

Lara Fiallos, M. V., Ortega Pelaez, V., Pérez Martínez, A., País-Chanfrau, J., Nuñez Pérez, J., & González Suárez, E. (2019). TEMPERATURE, pH, AND CONCENTRATION OF ALGINATE EVALUATION IN NATURAL FRUIT JUICE IONIC GELIFICATION PROCESS. Centro Azúcar Journal, 46(5), 55–60. Retrieved from http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/182

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