The influence of agar gel texture on sucrose release

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 196-203

  Wang, Zheng ^a,b   Yang, Kun ^a,b   Brenner, Tom ^a,c   Kikuzaki, Hiroe ^d   Nishinari, Katsuyoshi ^a,e  

^a Osaka Prefecture University   (Japan)

^b ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

^c TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^d NARA WOMEN'S UNIVERSITY   (Japan)

^e HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Agar gels; Fragment size distribution; Gel fracture; Sucrose release; Texture

Indexed keywords

ALGAE; COMPRESSION TESTING; GELS; POLYSACCHARIDES; SIZE DISTRIBUTION; SUGAR (SUCROSE);

AGAR GEL; COMPRESSION SPEED; FRAGMENT SIZE DISTRIBUTION; GEL FRACTURE; GEL TEXTURE; MODEL FOODS; RELEASE RATIOS; RHEOLOGICAL MEASUREMENTS; SUCROSE RELEASE; TOTAL SURFACE AREA;

FRACTURE;

EID: 84886257689     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.09.016     Document Type: Article

References (41)

1. Amsden B. Solute diffusion within hydrogels. Mechanisms and models. Macromolecules 1998, 31:8382-8395.
2. Bayarri S., Izquierdo L., Duran L., Costell E. Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels. International Journal of Food Science & Technology 2006, 41:980-986.
3. Bayarri S., Rivas L., Costell E., et al. Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels. Food Hydrocolloids 2001, 15:67-73.
4. Boland A.B., Buhr K., Giannouli K.P., van Ruth S.M. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavor compounds from model gel systems. Food Chemistry 2004, 86:401-411.
5. Boland A.B., Delahunty C.M., van Ruth S.M. Influence of the texture of gelatin gels and pectin gels on strawberry flavor release and perception. Food Chemistry 3rd International Workshop on Water in Foods 2006, 96:452-460.
6. Bot A., van Amerongen I.A., Groot R.D., Hoekstra N.L., Agterof W.G.M. Large deformation rheology of gelatin gels. Polymer Gels and Networks 1996, 4:189-227.
7. Burseg K.M.M., Brattinga C., de Kok P.M.T., Bult J.H.F. Sweet taste enhancement through pulsatile stimulation depends on pulsation period not on conscious pulse perception. Physiology & Behavior 2010, 100:327-331.
8. Burseg K.M.M., Camacho S., Knoop J.E., Bult J.H.F. Sweet taste intensity is enhanced by temporal fluctuation of aroma and taste, and depends on phase shift. Physiology & Behavior 2010, 101:726-730.
9. Clark R. Influence of hydrocolloids on flavor release and sensory-instrumental correlations. Gums and stabilisers for the food industry 11 2002, 217-225. Royal Society of Chemistry, UK. P.A. Williams, G.O. Phillips (Eds.).
10. Clark A.H., Ross-Murphy S.B. The concentration dependence of biopolymer gel modulus. British Polymer Journal 1985, 17:164-168.
11. Clark A.H., Ross-Murphy S.B. Structural and mechanical properties of biopolymer gels. Advances in Polymer Science 1987, 83:57-192.
12. Cook D.J., Hollowood T.A., Linforth R.S.T., Taylor A.J. Correlating instrumental measurements of texture and flavor release with human perception. International Journal of Food Science & Technology 2005, 40:631-641.
13. Cuthbertson W.F.J. What is health food?. Food Chemistry 1989, 33:53-80.
14. Evageliou V., Mazioti M., Mandala I., Komaitis M. Compression of gellan gels. Part II: effect of sugars. Food Hydrocolloids 2010, 24:392-397.
15. Guinard J.X., Marty C. Time-intensity measurement of flavor release from a model gel system-effect of gelling agent type and concentration. Journal of Food Science 1995, 64:727-730.
16. Holm H., Wendin K., Hermansson A.-M. Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains. Food Hydrocolloids 2009, 23:2388-2393.
17. Ishihara S., Nakauma M., Funami T., Odake S., Nishinari K. Swallowing profiles of food polysaccharide gels in relation to bolus rheology. Food Hydrocolloids 2011, 25:1016-1024.
18. Ishihara S., Nakauma M., Funami T., Odake S., Nishinari K. Viscoelastic and fragmentation characters of model bolus from polysaccharide gels after instrumental mastication. Food Hydrocolloids 2011, 25:1210-1218.
19. Kawai S., Nitta Y., Nishinari K. Model study for large deformation of physical polymeric gels. The Journal of Chemical Physics 2008, 128:134903.
20. Keetels C.J.A.M., van Vliet T., Walstra P. Gelation and retrogradation of concentrated starch systems: 2. Retrogradation. Food Hydrocolloids 1996, 10:355-362.
21. Kobayashi N., Kohyama K., Sasaki Y., Matsushita M. Statistic law for food fragmentation by human mastication. Journal of the Physical Society of Japan 2006, 75:083001.
22. Koliandris A., Lee A., Ferry A., Hill S., Mitchell J. Relationship between structure of hydrocolloid gels and solutions and flavor release. Food Hydrocolloids 2008, 22:623-630.
23. Korver O. 'Healthy' developments in the food industry. Cancer Letters 1997, 114:19-23.
24. Lahaye M., Rochas C. Chemical structure and physico-chemical properties of agar. Hydrobiologia 1991, 221:137-148.
25. Lawrence G., Salles C., Septier C., Busch J., Thomas-Danguin T. Odour-taste interactions: a way to enhance saltiness in low-salt content solutions. Food Quality and Preference 2009, 20:241-248.
26. Lian G., Malone M.E., Homan J.E., Norton I.T. Amathematical model of volatile release in mouth from the dispersion of gelled emulsion particulates. Journal of Controlled Release 2004, 98:139-155.
27. Loret C., Ribelles P., Lundin L. Mechanical properties of k-carrageenan in high concentration of sugar solutions. Food Hydrocolloids 2009, 23:823-832.
28. Matsukawa S., Ando I. Astudy of self-diffusion of molecules in polymer gel by pulsed-gradient spin-echo H-1 NMR. Macromolecules 1996, 29:7136-7140.
29. Mills T., Spyropoulos F., Norton I.T., Bakalis S. Development of an in-vitro mouth model to quantify salt release from gels. Food Hydrocolloids 2011, 25:107-113.
30. Morris E.R. Rheological and organoleptic properties of food hydrocolloids. Food hydrocolloids: Structures, properties and functions 1993, 201-210. Plenum Press, New York. K. Nishinari, E. Doi (Eds.).
31. Nakamura K., Shinoda E., Tokita M. The influence of compression velocity on strength and structure for gellan gels. Food Hydrocolloids 2001, 15:247-252.
32. Nishinari K. Rheology of physical gels and gelling processes. Reports on Progress in Polymer Physics in Japan 2000, 43:163-192.
33. Nishinari K., Horiuchi H., Ishida K., Ikeda K., Date M., Fukada E. Anew apparatus for rapid and easy measurement of dynamic viscoelasticity of gel-like foods. Nippon Shokuhin Kogyo Gakkaishi 1980, 27:227-233. (In Japanese with English summary and figure captions).
34. Nishinari K., Watase M., Kohyama K., Nishinari N., Oakenfull D., Koide S., et al. The effect of sucrose on the thermo-reversible gel-sol transition in agarose and gelatin. Polymer Journal 1992, 24:871-877.
35. Normand V., Aymard P., Lootens D.L., Amici E., Plucknett K.P., Frith W.J. Effect of sucrose on agarose gels mechanical behaviour. Carbohydrate Polymers 2003, 54:83-95.
36. Panouillé M., Saint-Eve A., de Loubens C., Déléris I., Souchon I. Understanding of the influence of composition, structure and texture on salty perception in model dairy products. Food Hydrocolloids 2011, 25:716-723.
37. Sala G., Stieger M. Time to first fracture affects sweetness of gels. Food Hydrocolloids 2013, 30:3073-3081.
38. Sala G., van Vliet T., Stuart M.A.C., van Aken G.A., van Velde F.D. Deformation and fracture of emulsion-filled gels: effect of oil content and deformation speed. Food Hydrocolloids 2009, 23:1381-1397.
39. van Vliet T. Large deformation and fracture behavior of gels. Current Opinion in Colloid & Interface Science 1996, 1:740-745.
40. van Vliet T., Luyten H., Walstra P. Time dependent fracture behaviour of food. Food colloids and polymer, stability and mechanical properties 1993, 175-190. Royal Society of Chemistry, Cambridge. E. Dickinson, P. Walstra (Eds.).
41. Watase M., Nishinari K. Rheological studies of agar-agar gels prepared from Makusa (Gelidium amansii) gathered in different seasons. Nippon Shokuhin Kogyo Gakkaishi 1981, 28:437-443. (In Japanese with English summary and figure captions).