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http://dx.doi.org/10.9724/kfcs.2011.27.5.497

Effects of Sodium Alginate Concentration on Physical and Sensory Characteristics of Persimmon Calcium Alginate Beads  

Yong, Dong-Hee (Dept. of Culinary and Food Service Management, Kyung Hee University)
Song, Min-Kyung (Dept. of Culinary and Food Service Management, Kyung Hee University)
Yoon, Hye-Hyun (Dept. Culinary.Service management, Kyung Hee University)
Publication Information
Korean journal of food and cookery science / v.27, no.5, 2011 , pp. 497-505 More about this Journal
Abstract
The purpose of this study was to apply molecular gastronomy and spherification methodology to persimmon deserts. We prepared 'persimmon calcium alginate beads' and investigated their physical and sensory characteristics by adding different concentrations of sodium alginate (0.4, 0.6, 0.8, and 1.0%). Lightness and yellowness decreased significantly as the concentration of sodium alginate increased. However hardness, springiness, chewiness, cohesiveness, and resilience but not adhesiveness tended to increase as the concentration of sodium alginate increased. The thickness of the beads increased as the concentration of sodium alginate increased. In contrast, the thickness of the membrane decreased as the concentration of alginate increased from 0.8 to 1.0% suggesting that the amount of sodium alginate had reached a critical point. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of sodium alginate increased. Overall preference reached a peak at 0.4% sodium alginate.
Keywords
molecular gastronomy; persimmon calcium alginate bead; sodium alginate;
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Times Cited By KSCI : 9  (Citation Analysis)
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