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The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin

This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar–oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels...

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Autores principales: Jakubczyk, Ewa, Kamińska-Dwórznicka, Anna, Kot, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689232/
https://www.ncbi.nlm.nih.gov/pubmed/36421560
http://dx.doi.org/10.3390/gels8110738
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author Jakubczyk, Ewa
Kamińska-Dwórznicka, Anna
Kot, Anna
author_facet Jakubczyk, Ewa
Kamińska-Dwórznicka, Anna
Kot, Anna
author_sort Jakubczyk, Ewa
collection PubMed
description This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar–oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels with the addition of lecithin from 1 to 5% were prepared. The frequency sweep test was used (at 4 and 50 °C) within the linear viscoelastic region (LVR) in oscillatory measurement. The agar–oil mixture was cooled from 80 to 10 °C, enabling the obtainment of the gelling temperature. Texture profile analysis (TPA) and compression tests, as well as the acoustic emission method, were applied to analyse the texture of the gels. The syneresis and stability of gels during storage were also measure. The increase in mixing rate in the case of agar gel with canola oil causes an increase in the elastic component of materials as well hardness and gumminess. Also, samples prepared with the higher mixing rate have more uniform and stable structures, with small bubbles. The increase in the concentration of lecithin is ineffective due to the formation of gels with a weak matrix and low hardness, gumminess, and stability during storage.
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spelling pubmed-96892322022-11-25 The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin Jakubczyk, Ewa Kamińska-Dwórznicka, Anna Kot, Anna Gels Article This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar–oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels with the addition of lecithin from 1 to 5% were prepared. The frequency sweep test was used (at 4 and 50 °C) within the linear viscoelastic region (LVR) in oscillatory measurement. The agar–oil mixture was cooled from 80 to 10 °C, enabling the obtainment of the gelling temperature. Texture profile analysis (TPA) and compression tests, as well as the acoustic emission method, were applied to analyse the texture of the gels. The syneresis and stability of gels during storage were also measure. The increase in mixing rate in the case of agar gel with canola oil causes an increase in the elastic component of materials as well hardness and gumminess. Also, samples prepared with the higher mixing rate have more uniform and stable structures, with small bubbles. The increase in the concentration of lecithin is ineffective due to the formation of gels with a weak matrix and low hardness, gumminess, and stability during storage. MDPI 2022-11-15 /pmc/articles/PMC9689232/ /pubmed/36421560 http://dx.doi.org/10.3390/gels8110738 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jakubczyk, Ewa
Kamińska-Dwórznicka, Anna
Kot, Anna
The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin
title The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin
title_full The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin
title_fullStr The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin
title_full_unstemmed The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin
title_short The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin
title_sort rheological properties and texture of agar gels with canola oil—effect of mixing rate and addition of lecithin
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689232/
https://www.ncbi.nlm.nih.gov/pubmed/36421560
http://dx.doi.org/10.3390/gels8110738
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